Pierce the eggplant all over with a fork
ool in pan.
Combine eggplant, onion, oil and lemon juice
mall bowl. Brush on lamb, eggplant and red pepper.
Grill
o medium-high. Prick the eggplant all over with a fork
large bowl, combine the eggplant, tomatoes, garlic, 3 TBSP olive
Combine breadcrumbs and Parmesan. Dip chicken in egg then coat in breadcrumb mixture.
Heat oil in a large frying pan over medium heat. Working in batches, shallow-fry chicken until cooked through. Drain on paper towels.
Meanwhile, combine eggplant, tomatoes, shallot and basil in a medium bowl and toss gently to combine. Season to taste.
Whisk together tapenade and extra virgin olive oil. Divide salad between serving plates and drizzle with tapenade. Top with chicken.
Cut off stems of eggplant and cut in half lengthwise.
ver medium heat, add the eggplant and water; cook until tender
230 degrees C).
Arrange eggplant slices in a baking dish
Preheat the oven to 400\u00b0F. Place whole eggplant in a roasting pan. Bake for 40 mins, or until tender. Halve lengthwise and allow to cool.
Meanwhile, combine yogurt and garlic in a bowl. Season to taste.
Cut eggplant into 1-inch cubes and arrange on a serving platter or in a shallow bowl. Sprinkle with sugar and drizzle with olive oil and lemon juice. Set aside for 10 mins.
Drizzle 1/4 cup yogurt mixture over eggplant, then sprinkle with parsley. Serve with lemon wedges and remaining yogurt mixture.
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.
ven's broiler.
Arrange eggplant on a baking sheet and
ork in pan.
Make salad; Line crispy tortillas with romaine
cup cilantro mixture. Brush eggplant with remaining 3 tablespoons oil
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.
Cut eggplants in half lengthwise. Cook eggplant strips, skin-side down, on a lightly oiled hot grill until tender and lightly browned, or on a baking sheet in a 400-degree F oven for 15 minutes Set aside to cool.
Meanwhile, place all remaining ingredients in medium bowl. Cut thick strips of eggplant crosswise into 2-in. chunks and add to the bowl. (May peel eggplant first.) Gently toss well to mix eggplant with seasoning. Garnish salad with cilantro leaves. Serve at room temperature or chilled with all juices.
Lay eggplant rounds on a work surface.
Slice eggplant lengthwise, about 1/4 in
Broil eggplant until cooked (the skin comes off easily by hand, peeling it and the eggplant is soft to touch).
Add your favorite salad dressing.
Mix with chopped tomatoes, green onions, fresh basil and fresh mint.
Season with salt (optional) and black ground pepper.
Refrigerate.
Serve chilled.
Put the whole eggplant as is, (only cut and