Season.
To make the eggplant caviar, first preheat the oven to
Add the egg whites and eggplant caviar and process until combined. Fold
To make Tapenade: mix together all the ingredients and set aside.
To make caviar: Prick the eggplant with a fork several times.
Put eggplant on a baking sheet.
Bake at 450\u00b0 for 20 minutes or until skin starts to darken and pulp feels soft.
Let eggplant cool.
Peel the eggplant and chop into coarse chunks.
In a large bowl, mix together the chopped eggplant and the next 9 ingredients.
Adjust seasoning to taste.
Serve the caviar with tapenade and toasted french bread.
Preheat oven to broiler setting.
Wash eggplant thoroughly, then pierce skin with a fork in several places. Place on a baking sheet and broil in preheated oven for 8 to 10 minutes, until soft. Turn eggplant over and broil for an additional 8 to 10 minutes. Remove from oven and slice in half.
Scoop out eggplant pulp with a spoon and place in a medium bowl. Mix in onion, olive oil, dill, salt, and pepper. Serve hot or cold.
00 degrees F. Puncture the eggplant all around with a sharp
Preheat oven to 400 degrees F (200 degrees C). Place eggplant on a baking sheet lined with aluminum foil; prick all over with a fork.
Roast eggplant in the preheated oven until very tender, 50 to 60 minutes. Let cool until easily handled, about 10 minutes.
Halve eggplant lengthwise and scrape out the flesh; discard skin. Chop flesh finely and transfer to a large bowl. Add onion, 2 tablespoons parsley, olive oil, mayonnaise, red wine vinegar, garlic, salt, and pepper; mix to combine. Garnish with remaining 1 tablespoon parsley.
In heavy skillet, melt butter.
Add onion and eggplant; saute for 2 minutes.
Stir in tomato sauce and garlic; simmer over low heat for 45 minutes, stirring occasionally, until eggplant is no longer chewy.
Check to be sure no browning occurs on the bottom of pan.
When mixture is very thick and vegetables are done, remove from heat.
Add salt, pepper, hot pepper sauce and lemon juice to taste.
Cover and chill.
To serve, sprinkle with fresh parsley and tomato.
Bake eggplant for 1 hour at 400 degrees.
Peel and chop. Saute other ingredients in a large skillet.
Add to the eggplant and simmer in a skillet about 15 minutes until mixture is thick. Chill.
Serve with crackers or pita chips.
Prick eggplant with fork and place on baking sheet.
Combine eggplant and next 8 ingredients.
Serve with Tapenade and French bread.
Yield:
3 cups.
Put a whole eggplant in a 400\u00b0 oven and bake until soft, about 1 hour.
While cooking eggplant, peel and chop one large onion, green pepper and peel and chop 2 tomatoes.
Preheat oven to 375\u00b0.
Pierce eggplant in several places with a knife.
Bake on a cookie sheet until soft, about 50 minutes, turning midway through.
Remove from oven and cool.
Cut eggplant lengthwise
in half.
Scoop out the pulp and finely chop.
In large bowl, combine the pulp with the onion, tomato, garlic, oil and vinegar.
Mix well and season with salt and pepper.
Cover and refrigerate for several hours.
Place in serving dish; garnish with parsley.
Serve with pita triangles or cocktail rye bread.
Combine eggplant, onion, pepper, mushrooms, garlic and oil in a large skillet.
Cover pan and simmer for 10 minutes.
Add rest of ingredients.
Mix all together and simmer, covered, for 30 minutes, until eggplant is cooked, but not mushy.
Chill at least overnight or freeze.
To serve, bring to room temperature.
Wrap whole eggplant in foil and bake at 350\u00b0, until soft. Cool, peel and chop up, seed and all.
In skillet, cover bottom with oil.
Chop garlic and brown.
Add chopped onion and saute until soft.
Then add eggplant.
Cook for about half and hour. Add to tomatoes, chopped.
Put juice from lemon, salt and pepper. Stir gently.
Simmer until well blended.
Serve hot or cold.
Wash eggplant and bake in moderate (375\u00b0) oven for about 45 minutes.
Run cold water over it.
Peel carefully and dice.
Peel onion, garlic and tomatoes; chop well.
Mix with eggplant.
Add remaining ingredients; mix thoroughly.
Chill well before serving with crackers.
Cook eggplant in simmering water until tender (about 20 minutes).
Drain, peel and finely chop.
If too moist and watery, heat and stir in skillet until moisture is absorbed.
Blend pulp with minced onion, garlic, tomato salsa, sugar, dry mustard, olive or corn oil, lemon juice, dash of lemon pepper, paprika and marjoram and sesame seed.
Combine in blender until well mixed and fairly smooth.
Chill mixture well.
Serve with French or rye bread or crackers.
Preheat oven to 400\u00b0.
Place eggplant on sheet of aluminum foil and bake 1 hour.
Let cool.
Remove pulp.
Should be 3 to 4 cups.
Bake eggplant, allow to cool, skin, & mince finely.
Saute onion & pepper in 1 tb of oil until onion is browned.
Add adding remaining oil.
Add tomato paste, stir well & simmer for 5-mins.
Add vinegar, sugar, salt & pepper & ceggplant.
Stir well & cook slowly for 30-mins on a low-heat.
If necessary you may add more oil to prevent mixture from sticking & thus burning.
Remove from heat, cool to room temp, then refrigerate.
Serve cold on thinly sliced black bread with butter & freshly chopped onion if desired.
Prick eggplant with fork in several places; place on paper plate or towel.
Cook on High for 6 minutes until soft.
Let cool in refrigerator for 30 minutes.
large bowl, combine the eggplant, tomatoes, garlic, 3 TBSP olive
Lay eggplant rounds on a work surface.