he refrigerator.)
FOR THE ROASTED EGGPLANT SLICES: Preheat oven to 375
ix thoroughly.
Split the eggplant in half, lengthwise, and smear
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and spray with cooking spray.
Place eggplant in a large bowl and toss in olive oil, garlic, salt, black pepper, basil, and thyme. Spread on the prepared baking sheet.
Bake in the preheated oven for 10 minutes; flip the eggplant cubes over and roast until eggplant is tender, 10 to 15 minutes more. Watch for over-browning.
Place roasted eggplant in a food processor. Add garbanzo beans and lemon juice; process until smooth.
ooking pan with foil. Place eggplant chunks in the pan and
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Place the eggplant slices on the prepared baking sheet, and brush them generously with olive oil. Place garlic slices on top of the eggplant.
Bake the eggplant in the preheated oven until soft and golden brown, 15 to 20 minutes.
Place the roasted eggplant slices and garlic into the work bowl of a food processor with the garbanzo beans and salt, and process until smooth.
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
o 375F (190C).
Pierce eggplant in several places with tines
ookie sheet with the eggplant.
Roast eggplant and garlic until both
Cut the eggplant in 2 inch pieces lengthwise
Sprinkle eggplant slices with 2 1/2 tsp salt and let stand for 30 minutes.
Preheat oven to 450\u00b0F Rinse eggplant and place on oiled baking sheets; add garlic.
Bake 25 minutes or until the eggplant edges are crispy and the garlic us tender.
Cool slightly so it can be handled; chop eggplant and garlic.
Combine eggplant mixture, lemon juice, olive oil, 1/4 tsp salt, and crushed red pepper in a large bowl.
Spoon onto crostini (or crackers, pita chips, etc) and garnish as desired.
Cut eggplant in half vertically, then blanch
f salt and pepper. Arrange eggplant cut-side down on prepared
br>Lightly coat eggplant with cooking spray; wrap eggplant in foil. Place
br>In a colander sprinkle eggplant generously with salt and let
Wash eggplant and make slits in it
paste.
Slice your eggplant into steaks and your tomatoes
Place eggplant slices in a large bowl, cover with water and sprinkle with 1 teaspoon salt. Let soak for 1 hour. Drain and pat dry with paper towels.
Place beaten eggs in one bowl and breadcrumbs in another.
Heat oil over medium high heat; enough to cover the bottom of the pan.
Sandwich 1 slice of mozzarella cheese between two slices of eggplant.
Dip eggplant slices in egg then in breadcrumbs.
Place eggplant in hot oil.
Fry 2-3 minutes on each side until golden brown.
Drain on paper towels.
he tomatoes baking, thinly slice eggplant and sprinkle with salt; set
br>Wash and pierce each eggplant 3 or 4 times.
he loaf, then layer the eggplant, pepper and turkey on top