In a 1- to 12 inch saute pan, heat the olive oil over medium high heat until smoking. Add the onion and cook until just softened, 6 to 7 minutes. Add the eggplant and cook, stirring frequently, until soft and golden brown, about 7 minutes. Removed from the heat, season with salt and pepper, and allow to cool.
Meanwhile, preheat the grill or broiler.
Toast the bread on the grill or under the broiler until golden brown on both sides.
Stir the parsley into the eggplant mixture, spoon the mixture onto the toasts, and serve.
large bowl, combine the eggplant, tomatoes, garlic, 3 TBSP olive
Lay eggplant rounds on a work surface.
luminum foil.
Place sliced eggplant between paper towels and lightly
repare Red carpet brushetta using recipe #222776. This is a key
0 degrees F. Sprinkle the eggplant generously with salt and let
Heat oil in a medium skillet on medium heat. Cook onion, garlic and celery until soft; transfer to a medium bowl.
Add eggplant, pepper, olives, capers, pine nuts and basil to onion mixture; mix well.
Cut bread on a slight angle into 8 slices. Brush one side of bread slices with the extra virgin olive oil. Grill or broil on both sides until toasted.
Top toast with the eggplant mixture and sprinkle with additional basil leaves.
alt and pepper.
Dip eggplant slices in egg mixture, letting
Place eggplant slices in a colander over a plate; sprinkle with salt and gently toss.
Let stand about 30 minutes. Rinse and drain well.
Coat both sides of each slice with nonstick cooking spray.
Place on a broiler pan.
Top eggplant with tomatoes, basil and cheeses.
Broil until eggplant is tender and cheese is golden and bubbly.
ntil it hot; add the eggplant, stirring, for 3 to 5
Preheat oven to 425\u00b0F. Brush both sides of bread with 1/2 the oil and arrange on a baking tray. Toast for 5 mins.
Meanwhile, preheat grill (or grill plate over medium-high heat). Grill eggplant until tender.
Coat halloumi in flour, shaking off excess. Grill until browned lightly.
Top toasts with eggplant, halloumi, tomatoes, basil and capers. Drizzle with remaining oil to serve.
Peel eggplant and cut it into rounds
Note: I made up this recipe on the fly, so all
(220 degrees C). Place eggplant cutlets on a baking sheet
Cut each eggplant into thirds lengthwise. Cut a
Mix tomatoes, eggplant, onion, mint, basil, and garlic
own by half.
Slice eggplant into 1/4-inch slices
Heat the oil in a medium skillet on medium heat. Cook the nuts, garlic and eggplant, stirring, for 5 mins. Add the tomato, zucchini, olives, raisins and vinegar; cook, stirring, until the zucchini is soft. Cool.
Stir in the basil and parsley. Spoon the vegetable mixture onto toasted French bread slices to serve.
emaining dry ingredients.
Slice eggplant 1/4 thick and dip
ower Roma tomatoes needed for recipe on a large spoon into