Cut Japanese eggplant in half lengthwise, scoop out center.
Microwave in 1/2 cup of water, covered for about 2 minutes, DRAIN.
Combine the stuffing ingredients, mix well.
Stuff the eggplants & place in microwave safe dish.
Cook in the microwave for 6 to 8 minutes or until cooked.
For the sauce: Heat oil add garlic & black beans saute for a minute.
Add sherry wine, chicken broth; Bring to a boil.
Thicken with 1 teaspoon cornstarch added to the 1 tablespoon of chicken broth.
Add sesame oil, serve over stuffed eggplant.
egrees F.
Cut the eggplant in half and scoop out
In a skillet cook the chopped stems, eggplant, onion and garlic in the butter, stirring for 8 to 10 minutes or until softened and all the liquid is evaporated.
Transfer the mixture to a small bowl and stir in the bread crumbs, Parmesan, salt and pepper and cayenne.
Divide the filling among the caps, packing it slightly and bake the mushrooms in a baking dish in a preheated 400 degree oven for 15 minutes.
Sprinkle on the mozzarella cheese and continue baking for about 10 more minutes or until cheese is melted and slightly brown.
poon, carefully remove flesh from eggplant without breaking the skin. Place
poon, scoop flesh from the eggplant halves, leaving a 1/2
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.
inches from bottom of eggplant and discard. Move knife 1
In a large pot of boiling water, sprinkle 1/2 a teaspoon of salt. Throw in the saccottinis. Cook for approximately 5 minutes, and then drain the pasta.
In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the vegetables. Cook for 2-3 minutes. Deglaze with the white wine. Add the O'Sole Mio Napolitana sauce. Let simmer for 2 minutes.
Add the pasta to the sauce. Stir well and serve. Decorate with a basil leave and some grated Parmesan. More quick and easy recipes can be found at www.osolemio.ca.
ry.
Diagonally slice the eggplant into 11/2-inch thick
Cut the eggplant in half lengthwise; remove the
o 375F (190C).
Pierce eggplant in several places with tines
ackage directions.
Sprinkle the eggplant slices on both sides with
ans with foil. Cut each eggplant lengthwise into 4 thin slices
wash and cut eggplant long wise and gut the
esemble intact halves.
Season eggplant slices on both sides with
side.
Meanwhile, trim unpeeled eggplant and cut lengthwise into 1
ow take your zucchini and eggplant and carefully scrape out the
Cut eggplant in half lengthwise.
Parboil 25 minutes.
Cool and scoop out pulp to 1/4-inch of skin.
Cut pulp in cubes.
Melt butter or margarine in medium skillet.
Add garlic, celery, carrots and onion.
Cook until onion is transparent.
Blend in eggplant pulp and other ingredients.
Spoon mixture into eggplant shell.
Place in buttered baking dish and bake at 400\u00b0 for 20 minutes.
Serves 6.
Preheat oven to 350 degrees F (175 degrees C).
In a medium baking dish, mix the eggplant, onion, garlic, green bell pepper, mushrooms and olive oil.
Cook covered 10 minutes in the preheated oven.
Remove the eggplant mixture from the oven and stir in the water, sliced stuffed green olives, salt, tomato paste, red wine vinegar, sugar, basil, oregano and pepper.
Continue baking 30 minutes, or until the eggplant is tender.
Chill the mixture in the refrigerator 8 hour or overnight before serving.
eat (or preheat broiler). Brush eggplant slices with a little oil