nd top with grilled eggplant; drizzle with the asian vinaigrette.
Top
Peel eggplant and slice into pieces approximately
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.
Score Asian eggplants lenthwise every half inch. (If using regular eggplant, cut off ends and then cut remainder into 1\" cubes, but do no peel.).
Put all ingredients in a sturdy pot and stir to coat.
Simmer for 20 minutes, stirring occasionally so that eggplant cooks thoroughly (until it becomes tender).
Serve hot or cold.
tablespoons oil. Stir fry eggplant in batches for 2 to
The small purple Asian eggplant is best but the western
Preheat the oven to 400\u00b0F. Line a baking pan with parchment paper.
Brush both sides of eggplant slices with oil. Place in a single layer on prepared pan. Bake for 30-35 mins, until golden and tender. Cool.
For the dressing, whisk all ingredients and 1 tbsp water in a small bowl.
Arrange eggplant on a serving plate. Top with radishes, eggs and green onions. Drizzle with dressing. Sprinkle with peanuts. Garnish with cilantro.
br>For the Shrimp and Eggplant:6 each shrimp and 7
o 375F (190C).
Pierce eggplant in several places with tines
side.
Meanwhile, trim unpeeled eggplant and cut lengthwise into 1
Trim off eggplant stems.
Cut eggplant in half lengthwise, cut each
moking. Cook and stir the eggplant cubes until they begin to
set aside.
2 Slice eggplant into 16 circles about 1
ot yet smoking, add the eggplant and garlic, quickly toss to
se Italian breadcrumbs).
Brush eggplant slices with mayonnaise mixture and
Microwave eggplant until tender.
Transfer to
Sprinkle garlic salt over both sides of eggplant slices; let sit for 30 minutes to release water.
Place eggplant slices in a large dish; drizzle with fish sauce. Add basil, balsamic vinegar, and olive oil; stir to evenly coat. Marinate for about 15 minutes.
Preheat grill for medium heat and lightly oil the grate.
Remove eggplant from marinade and arrange on preheated grill; cook until tender, occasionally basting with marinade, about 5 minutes per side.
o 20 minutes.
Place eggplant in a roasting pan and
moking, about 1 minute, add eggplant, stir fry about 1 minute
We have two recipes for Eggplant (Grandma's own).
Try them both!