moking, add several slices of eggplant and cook, turning once, until
Wash the eggplant, cut off and discard the
25\u00b0F
Slice the eggplant and tomatoes crosswise into 1
egrees F.
Cut the eggplant in half and scoop out
br>Lightly coat both sides eggplant slices with cooking spray and
Cut peeled eggplant into 1-inch cubes; soak
egrees F.
Cut the eggplant in half and scoop out
Sprinkle salt over eggplant slices. Place in a colander
Place eggplant slices in a colander and
edium-high heat. Place the eggplant slices in the heated pan
tripes of skin intact. Cut eggplant in half lengthwise and slice
o 350\u00b0F.
Slice eggplant into 1/2 inch rounds
1/2 teaspoon salt, and eggplant. Cover pot and cook 15
Peel eggplant and cut into 1/2-
Saute meat, onion, garlic and celery until light brown.
Peel eggplant; boil in salted water and drain.
Combine meat mixture, rice and eggplant.
Salt and pepper to taste.
Place in baking dish and bake in hot oven for 15 to 20 minutes.
live oil, balsamic vinegar and eggplant and stir to coat thoroughly
The small purple Asian eggplant is best but the western
Cut peeled eggplant into 1-inch cubes and soak in salt water in refrigerator 6 hours.
Drain eggplant.
Place in pan.
Cover with water and simmer until soft.
Soak cornbread in milk.
Saute onions, green pepper and celery in butter until all are tender. Combine cooked eggplant, bread crumbs and sauteed vegetables.
Add eggs, pimento and seasoning.
Thoroughly blend and place in greased baking dish.
Bake at 350\u00b0 for 45 minutes, then top with grated cheese and return to oven until cheese melts.
Saute the shrimp, onion, bell pepper, garlic and cooking oil together. Add cooked eggplant to onion mixture. Cook until moisture is gone. Season with red and black pepper to taste. Combine rice with eggplant mixture.
deep skillet.
Add the eggplant cubes and cook, stirring, until