1/4 inch rounds; BRUSH eggplant evenly on both sides with
n medium-high heat. Cook eggplant, stirring, until tender. Remove from
o 350\u00b0F.
Place eggplant in large baking pan; drizzle
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.
ightly oil the grate. Grill eggplant slices until cooked through and
moking, add several slices of eggplant and cook, turning once, until
l need.
Cut the eggplant and potatoes into rounds about
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.
o 375F (190C).
Pierce eggplant in several places with tines
side.
Meanwhile, trim unpeeled eggplant and cut lengthwise into 1
HOW TO MAKE THE EGGPLANT: Wash eggplant, but do not peel.
se Italian breadcrumbs).
Brush eggplant slices with mayonnaise mixture and
Microwave eggplant until tender.
Transfer to
In electric skillet bring 1/2-inch water to boil.
Add zucchini and eggplant, boil 4 minutes.
Drain on paper towels.
Divide zucchini and eggplant between 2 baking dishes or casseroles.
Spoon cottage cheese atop and divide sauce evenly over each dish. Sprinkle with Mozzarella and Parmesan cheese.
We have two recipes for Eggplant (Grandma's own).
Try them both!
hallow dishes add flour, egg and bread crumbs. Coat the eggplant cubes
Wash and peel the eggplant.
Cut into thin oval slices.
Dip in flour, shake off excess.
Heat oil in a frying pan and fry until light brown in color.
Drain on kitchen paper.
Add a little water to the yogurt to make it smoother.
Add crushed garlic, green chilies, salt and mint.
Mix well.
Arrange the eggplant's slices in a serving dish and cover with yogurt mixture. Sprinkle with chat masala.
Serve with curries or rice dishes.
In a skillet heat oil over medium high heat. Add eggplant, bell peppers,1/2 teaspoon salt and 1/8 teaspoon pepper; cook stirring occasionally for about 8-10 minutes or until vegetables start to soften.
Add garlic and red pepper flakes, stir for another minute.
Stir in broth and pasta. Cover and simmer over medium heat for about 10-15 minutes or until tortellini is done.
Stir in parsley and 1/4 cup of the cheese.
Spoon into indiviudal dishes and sprinkle with remaining cheese.
lanks lengthwise from center of eggplant, halve each plank crosswise. Cut
iscard both ends.
Cut eggplant crosswise into 8 equally thick