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.
For the Tomato Sauce: Saute the
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.
For the eggplant rolls, heat oil in a
Combine water, oil and shampoo.
Cut one roll of Bounty paper towels in half (with electric knife of very sharp knife).
Put cut side down in old baby wipe container.
Pull out tube from middle, then start first towel.
Pour liquid over evenly and let set 24 hours before using.
For the chips.
Peel the
For the sauce, whisk the dashi,
5\u00b0F.
Cut each baby eggplant in half, keeping the stem
e chicken and refrigerate for at least 2
For the falafel mixture, place chickpeas,
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.
add the chicken and brown for 3-4 mins over high
archment. In a bowl, combine eggplant and zucchini with olive oil
Set aside.
Thinly slice eggplant lengthwise. Sprinkle both cut sides
ixture on the pan. Bake for 30 minutes, stirring about every
an over medium heat. Cook eggplant, in batches, until browned. Transfer
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.
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.
edium-high heat. Add eggplant and cook for 5 mins, or until
ut the inside of the eggplant and cut into cubes.