arge fresh eggplants. Peel eggplant using a sharp vegetable peeler
Place eggplant in a colander and sprinkle with salt. Let stand for 30 mins. Rinse eggplant under cold water then drain on paper towels.
Preheat grill.
Brush both sides of eggplant with oil and season. Grill until browned on both sides and tender. When cool enough to handle, remove skin.
Transfer eggplant to a food processor along with remaining ingredients. Process until combined. Chill for 3 hours or overnight. Season to taste.
Preheat the oven to 425\u00b0F. Place the whole eggplant on a baking pan and pierce in a few places with a fork. Roast for 1 hour, or until soft.
Allow eggplant to cool slightly, then peel and coarsely chop. Place in a sieve and press out the excess juice.
Transfer to a bowl and mash with a fork. Stir in remaining ingredients and season with salt and black pepper.
Mix together the first 6 ingredients in a bowl; set aside.
Cut the eggplant crosswise into 1/2 inch thick slices.
Brush both sides of the eggplant with oil; put slices on a foil-lined baking sheet.
Broil for 2 minutes on each side or until lightly browned.
Place eggplant evenly over the pizza crust (I sprinkle ever so lightly with salt).
Top with tomato mixture.
Sprinkle with cheese. Bake at 450\u00b0 for 8-10 minutes or until heated.
Serve immediately.
Preheat oven to 375\u00b0.
Bake slitted eggplant in shallow baking dish until soft, about 50 minutes.
Meanwhile, in small skillet, heat oil until hot.
Add onion and garlic and saute until transparent.
Set aside.
Remove eggplant and cool.
Peel off skin and take out seeds.
Place eggplant pulp, onion and garlic into food processor and puree.
Add salt, cumin, pepper, yogurt and lemon juice.
Puree.
Chill.
Add chopped tomato and garnish with fresh parsley.
Serve on warm pita bread triangles.
Makes 4 cups.
In a 5-quart pot, saute onion and garlic in olive oil until the onions are translucent.
Add the herbs and spices and saute on low for 2 to 3 minutes.
Add the crushed tomatoes with juice, eggplant, garbanzo beans, water and fructose.
Heat the mixture on high until it comes to a boil.
Then reduce heat to low.
Cover and simmer for 25 minutes.
Add the spinach and Romano cheese and simmer for 15 more minutes.
Roast the eggplant over a gas grill for
Microwave eggplant until tender.
Transfer to
00b0F. Carefully scoop flesh from eggplant halves, leaving a 1/2
an over medium heat. Spray eggplant with oil and cook, in
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.
00 degrees F. Puncture the eggplant all around with a sharp
lesh.
Combine eggplant flesh, 2/3 cup Greek yogurt, garlic, 4
o medium-high. Prick the eggplant all over with a fork
ith cooking spray.
Lay eggplant slices on paper towels and
alt all over.
Season eggplant, zucchini, and 1 red onion
ubbly.
Meanwhile, prepare the Greek Salad and Tzatziki Sauce. Place
-inch border inside each eggplant half. Scoop out the flesh
igh heat.
Brush the eggplant slices with oil and season
Gas Mark); pierce the eggplant all over with a fork