and place the pieces of eggplant on top in the steamer
Peel eggplant, and cut lengthwise into eight
ut stem end off eggplant; discard. Cut eggplant in half lengthwise. Brush
loves (see RecipeZaar for various recipes) , chop and set aside.
Remove both ends of the eggplant and slice it into 1/
3 X 9 inches baking dish. Beat eggs in a shallow
epper from sauce.
Soak eggplant in cold water several times
50\u00b0F.
Wrap the eggplant and the butternut squash individually
Wash and dry eggplant; remove stems.
Leave eggplant whole and unpeeled.
Make a slit the length of each eggplant only to the center, not completely through the other side.
In each slit, drizzle 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Gently press eggplant together and rub completely with olive oil. Rub an 11 x 7-inch baking dish with olive oil.
Place eggplant in dish. Bake at 375\u00b0 about 30 minutes or until tender.
Makes 6 to 8 servings.
Bake the eggplant in a 400\u00b0 oven until tender.
Piercing the eggplant with a fork before baking will allow the bitter juices to come out.
Cool the eggplant by peeling it under running water. Chop the pulp coarsely.
Saute the chopped onion in oil slowly. Do not brown it.
Add seasoning and cook for about 2 minutes.
Add eggplant and simmer while stirring for a few minutes.
Put eggplant mixture into a bowl; add the yogurt and refrigerate. Excellent as an appetizer or a side dish.
Boil eggplant until tender, about 30 minutes,
Cut eggplant lengthwise.
Scoop out insides, leaving 1/3-inch in shell.
Cook in saucepan with little water until tender. Drain.
Add butter and rest of ingredients (egg last).
Mix well, put in eggplant shells and bake at 325\u00b0 for about 45 minutes or until golden brown.
Serve as main dish or side dish.
Place eggplant on rack in tray and
Peel eggplant if you prefer it without the skin like I do.
Cute in cubes and mix lemon juice and water and toss together so Eggplant doesn't brown.
Cut bell pepper into cubes.
Saute bell pepper and eggplant in olive oil for a couple minutes.
Add tomato sauce, chicken stock, jalapeno juice, jalapenos, chickpeas.
Season with sea salt.
Allow to reduce down until eggplant is soft and chickpeas are tender.
Server Immediately
I like mine with some pita bread, yogurt and it's a nice side dish for fish.
Crockpot -- Add the eggplant, onion, celery, olive oil, tomatoes,
Combine Soy sauce, mirin, crushed garlic and ginger in a bowl.
Slice your eggplant thinly and into small pieces.
Toss eggplant in hot pan (I use a spray oil like Pam) with the sauce mixture.
Saute at a medium heat until very tender, about 10 minutes.
Add a little water to keep the veg moist if necessary.
Great as a side dish for fish or chicken.
Add diced medium firm tofu or any other protein for a very simple, quick meal.
Peel eggplant and cut into half-inch dice.
(If you wish, salt cubes with 1/2 t salt, let drain for 20 minutes, then dry in a towel--optional).
Film large (preferably nonstick) skillet with the olive oil.
Saute eggplant cubes over medium-high heat for 4-5 minutes, until tender.
Add minced garlic and toss for a couple of minutes.
Add parsley only at the last minute and toss before serving.
Fine alone (hot or cold) as a side dish, or serve over prepared spaghetti squash.
May toss with optional parmesan cheese.
o season oil.
Wash eggplant and trim top and bottom
esired. Reduce heat and add eggplant, onions, bell peppers, garlic and
In a large frying pan over medium heat, warm oil.
Add onion and eggplant and saut about 10 minutes, stirring occasionally. Add bay leaves, raisins and vinegar.
Cover, reduce heat and and cook until vinegar evaporates, about 10 minutes. Add water a little at a time and continue cooking for about 30 minutes. Remove bay leaves.
Add the diced tomato and season to taste with salt and pepper.
Serves 6 for a side dish.