large baking pans with foil.
Arrange eggplant, pepper, skin side
o marinate.
Combine couscous with 1 cup boiling water. Cover
Heat oil in a frying pan over medium heat. Cook eggplant for 5 mins, until golden and tender. Add garlic and tomatoes. Cook for 2 mins then mix in baby spinach and toss until just wilted. Season.
Meanwhile, cook pasta in boiling, salted water until al dente. Drain then toss with eggplant sauce and pine nuts. Serve with grated Parmesan.
d off eggplant; discard. Cut eggplant in half lengthwise. Brush with remaining
Mix lamb together with garlic, paprika, parsley, lemon and
cup cilantro mixture. Brush eggplant with remaining 3 tablespoons oil and
Cook pasta.
Meanwhile, in a large skillet, heat 2 tablespoons oil and saute eggplant until lightly browned.
Remove and set aside.
In same skillet, add 2 more tablespoons oil and saute onion for 2 minutes.
Add mushrooms and garlic; cook 3 minutes. Return eggplant to skillet with tomato sauce, heavy cream and thyme; simmer for 5 minutes.
Toss pasta shells with eggplant mixture and serve while hot.
50 degrees F.
Rinse eggplant and cut in half lengthwise
0b0F.
Place eggplant in large baking pan; drizzle with the oil
lanks lengthwise from center of eggplant, halve each plank crosswise.
ottom of a large pot with olive oil.
Add onions
b>eggplant in colander and sprinkle with salt. Let stand eggplant 30 mins. Rinse eggplant
eel eggplant, cut all eggplant into 1 inch cubes, sprinkle with salt.
Peel eggplant, and cut lengthwise into eight
In a bowl, combine eggplant and zucchini with olive oil; season to
or 10 mins.
Rub eggplant with remaining 1 tbsp oil. Cook
tand for 10 mins. Fluff with a fork. Stir in 1
he eggplant. Dice very finely into 1/8-inch pieces. Sprinkle with
Place the eggplant slices in a colander and sprinkle them with salt. Leave for 30 mins to draw out the excess juices. Rinse in cold water and pat dry.
Heat a grill pan until it's smoking hot. Brush the eggplant with oil and cook in batches for 4 mins each side until tender. Allow to cool.
Split the bagels and thickly spread the bases with cream cheese. Top with eggplant slices, ham, chorizo, tomatoes and basil. Season to taste and top with the other half of the bagels.
Dust pork with flour and shake off excess. Dip into egg, then coat in combined breadcrumbs and Parmesan. Place on a plate and chill 15 mins.
Meanwhile, heat half the oil in a frying pan on high and cook eggplant 4-5 mins, turning. Set aside. Cook apple in same pan 2-3 mins. Toss with eggplant, parsley and paprika. Cover to keep warm.
Heat remaining oil on medium and cook pork 4-5 mins each side. Drain on paper towel. Serve with eggplant and apple mixture. Accompany with mixed greens and lemon wedges.