Heat half the peanut oil in a wok on high heat. Stir-fry the Thai eggplant for 2 mins. Add the butternut squash and remaining peanut oil; stir-fry until almost tender. Add the baby eggplant, onion and chili pepper; stir-fry until the vegetables are tender.
Add the ginger, snow peas, noodles, half of the basil, sauce and stock to the pan; stir-fry until heated through. Season to taste.
Drizzle the stir-fry with sesame oil and sprinkle with the remaining basil to serve.
About 40 minutes before serving, cut chicken breast halves lengthwise into 1/2-inch wide strips.
Cut each baby eggplant lengthwise in half.
(If using regular eggplant, cut each crosswise in half, then lengthwise into 1-inch wide strips.)
In 12-inch skillet over high heat in hot salad oil, cook chicken until lightly browned and it loses its pink color throughout. With slotted spoon, remove chicken to bowl.
Set aside.
Thinly slice eggplant lengthwise. Sprinkle both cut sides
archment. In a bowl, combine eggplant and zucchini with olive oil
5\u00b0F.
Cut each baby eggplant in half, keeping the stem
ut the inside of the eggplant and cut into cubes.
190\u00b0 C.
Wash eggplant. Leaving the stems on, cut
o 350\u00b0F.
Place eggplant in large baking pan; drizzle
Heat oil in a heavy-bottomed saucepan on medium heat. Add onion and curry powder and cook, stirring, for 3 mins, or until fragrant.
Gently stir in eggplant; cook for 5 mins, or until tender. Add chickpeas with their liquid and tomatoes. Cover and simmer for 10 mins, stirring occasionally.
Stir in spinach and season to taste. Serve with brown rice and tzatziki.
Place eggplant in large bowl; cover with cold water. Let stand 5 mins. Drain, squeezing out excess moisture.
Meanwhile, for the lemon and plum dressing, whisk all ingredients in a small bowl.
Cook eggplant in medium saucepan of boiling water about 4 mins or until tender; drain.
Divide eggplant among serving dishes; drizzle with dressing. Sprinkle with mint.
Place eggplant slices in colander, sprinkle with salt; set aside for 30 mins.
Preheat the broiler to high. Rinse eggplant; drain on paper towels. Brush with oil and broil, turning, until soft.
Line a baking sheet with parchment. Combine miso, sugar, sake, mirin, and egg yolk in small bowl. Place eggplant, in a single layer, on baking sheet. Spread with miso mixture; sprinkle with spice mix. Broil until miso starts to bubble. Serve sprinkled with sesame seeds and spring onion.
Season eggplant slices with salt and pepper;
nto the slit in each eggplant.
Mix the sugar, honey
edium-high heat. Cook the eggplant and potatoes, separately, in batches
Heat oil in large saucepan on medium-high heat. Cook onion, stirring, until softened. Add eggplant and garlic; cook, stirring, for 5 mins.
Add remaining ingredients; stir on high heat, without boiling, until sugar has dissolved. Bring to a boil. Reduce heat to low; simmer, uncovered, stirring occasionally, for 20 mins, or until eggplant are tender.
Spoon hot relish into hot sterilized jars; seal immediately. Label and date jars when cold. Refrigerate after opening.
Cook eggplant on heated oiled grill pan (or grill or broil) until tender.
For the salsa fresca, combine remaining ingredients in medium bowl.
Serve grilled eggplant topped with salsa fresca.
Heat oil in a large non-stick skillet; cook eggplant until browned on both sides. Remove from pan.
Cook garlic in same pan until fragrant but not browned. Add the lamb, braising sauce, and stock. Bring to a boil and simmer, uncovered, for 5 mins, or until sauce has thickened. Stir in vinegar and olives.
Meanwhile, cook the pappardelle in a saucepan of boiling, salted water until just tender. Drain.
Add pappardelle, eggplant, and parsley to lamb mixture, toss to combine. Season to taste with salt and pepper.
Heat oil in a large skillet on high heat. Cook curry paste for 1 min, until fragrant.
Add eggplant, stirring to coat in paste. Cook for 10 mins, until softening. Stir in potatoes, pepper, tomatoes and stock. Cook for 20-30 mins, until eggplant and potatoes are tender and sauce has thickened. Serve with rice, yogurt and cilantro.
ver medium-high heat. Add eggplant and cook for 5 mins
Heat oil in medium 10-inch nonstick skillet over medium heat. Add eggplant halves, cut side down, spacing evenly. Cover; cook until tender, about 10 minutes.
Whisk eggs, olives, basil, and salt in bowl. Sprinkle with pepper. Coarsely crumble half of cheese into eggs; stir to blend. Pour over eggplants, rearranging evenly in pan. Cook uncovered over medium heat until sides set and bottom begins to brown, loosening sides occasionally with spatula, about 5 minutes. Sprinkle with remaining cheese. Cover; cook until set, about 7 minutes.