o 375\u00b0.
Place eggplant on baking sheet.
Bake
y a plate over the eggplant and weight the top with
large bowl, combine the eggplant, tomatoes, garlic, 3 TBSP olive
00b0F.
For the eggplant spread, pierce the eggplant in several places with
Cube eggplant and saute lightly in the olive oil. Add the rest of the ingrediences and simmer, undovered until the consistancy desired. Good with melba toast, good Italian bread, or crackers of choice
Preheat oven to 375 degrees F.
Lightly grease baking sheet.
Cut eggplant in half lengthwise.
Place cut side down in baking sheet and bake about 40 minutes.
Cool and remove skin.
Using a food processor, puree eggplant, cream cheese, grated cheese and garlic until smooth.
Add oil in stream until smooth.
Lay eggplant rounds on a work surface.
220 degrees C). Prick the eggplant several times with a fork
Prick eggplant 3 or 4 times with
o 350\u00b0F.
Slice eggplant into 1/2 inch rounds
br>Arrange red bell pepper, eggplant, and onion slices on on
Take the eggplant and peel, slice, chop it
Peel and slice eggplant.
Place on greased baking sheet.
Bake in a 350\u00b0 oven for 15 minutes. Saute onion and garlic.
Remove from heat.
Add cottage and Mozzarella cheeses, bread crumbs, herbs, salt and pepper.
In a 9 x 13-inch pan, arrange half the eggplant. Spread with cheese mixture, then add another layer of eggplant.
Layer top with sliced tomatoes. Cover with 2 cups marinara sauce.
Sprinkle with Parmesan. Cover and bake for 25 minutes. Uncover and bake for 10 more minutes.
Peel eggplant and cut into 1/4-inch cubes.
Saute in 4 tablespoons olive oil on medium-high.
Drain eggplant on paper towel and season with salt and pepper.
Add 2 tablespoons oil to pan and saute carrot and celery over medium heat until tender. Add garlic.
Return eggplant and add tomato sauce, capers, vinegar, bay leaf, oregano, salt and pepper.
If too dry, add water.
Simmer for 15 minutes.
Transfer to bowl to cool.
Keep refrigerated until needed.
Serve with bread or crackers.
Broil eggplant in oven for 15 to 25 minutes, until it pops open.
Remove center and discard skin.
Run eggplant in blender until mushy or use fork.
Add remaining ingredients; mix well and chill for 1 to 2 hours.
Great with crackers or chips.
Makes about 1 cup.
Cut eggplant in half; place in baking pan, skin side up. Bake at 375\u00b0 until slightly burnt.
Remove and cool, then scrape pulp from the skin; set aside.
Saute all ingredients on low-medium heat until cooked.
(Takes long time; couple hours or more.)
Will look like a lumpy sandwich spread, rather dark in color, sometimes almost black. Serve on crackers or appetizer sandwich bread.
Eggplant Filling:
Preheat the oven
alt and pepper.
Dip eggplant slices in egg mixture, letting
Peel eggplant and cut it into rounds