o 400 degrees.
Toss eggplant with olive oil and season
Wash and cube eggplant; sprinkle with salt and let
ater if needed.
Fry eggplant cubes until browned. Add to
arlic, 3 tablespoons minced fresh Italian parsley, 2 tablespoons minced fresh
olden brown.
Add diced eggplant & water - then cover & simmer under
Peel and cube eggplant; put in colander.
Sprinkle salt on and let drain to remove bitter taste.
Heat oil in large skillet; add onion and saute until tender, but not brown.
Add eggplant and tomato; cook slowly, stirring often, until thick, about 15 minutes.
Add vinegar and spices.
Chill.
Makes about 3 cups. Serve as an appetizer with crackers or as a side dish with meat.
Peel eggplant and cut lengthwise into 1/
and sprinkle the eggplant pieces with 1 teaspoons of
Wash eggplant; cut into 1/2-inch
br>While sauce simmers, peel eggplant, remove ends, and slice lengthwise
To prepare eggplant, place in a baking pan and prick top in 4 or 5 places with a fork.
Bake at 350\u00b0 for about 45 minutes, or until skin is wrinkled and the surface is soft.
Cool eggplant slightly and cut in half.
Scoop out the flesh and place in a blender.
Add onion, garlic, parsley and mint; blend until well mixed.
Combine olive oil, vinegar and lemon juice; add to thin eggplant mixture and blend well.
Season with salt and pepper. Chill served with toasted French or pita bread.
oft.
Slice and peel eggplant and then cube and place
Preheat oven to 350 degrees.
Saute onion and garlic in oil in a large oven proof skillet over medium heat.
Add eggplant, tomato sauce, water, bouillon, Italian seasoning, and garlic powder.
Bring to a boil.
Reduce heat and simmer, covered, for 10 minutes.
While eggplant is simmering mix tofu and eggs.
When the eggplant has simmered for 10 minutes, stir in the tofu mixture.
Sprinkle with grated parmesan cheese.
Bake 35 minutes.
Fry the mushrooms and garlic in the butter.
Add the cream and stir until thickened.
Toast crusty Italian bread lightly.
Rub with a garlic clove.
Top with the mushroom sauce.
Wash eggplant; cut into 1/2-inch cubes.
In 1/2 cup hot oil in
large skillet, saute eggplant until tender and golden brown. Remove eggplant and set aside.
Cube the eggplant and toss with lemon juice
Place the diced eggplant and (must leave skin on
Halve eggplant lengthwise.
Brush all sides with olive oil. Place halves, cut side down, on a baking sheet.
Bake 25 minutes. Brush onion, garlic and red pepper with oil and add to eggplant. Bake 25 to 30 minutes longer or until vegetables are tender.
Peel eggplant.
Cut into 1-inch cubes.
Heat oil and start cooking chopped celery, then add eggplant, green pepper, onion and garlic.
Cook until tender.
Add nutmeg, curry powder and oregano to taste.
Then add Worcestershire sauce, tomato paste, salt and pepper.
Serve hot or cold on crackers or bread.
Bake eggplant at 400\u00b0 until charred on the outside and soft on the inside.
Cool and remove skin.
Chop coarsely, place in colander to drain.
Mash or puree eggplant in blender.
Stir in mayonnaise and 2 eggs, finely chopped or minced.
Add olive oil, lemon juice, salt and pepper.
Place in an oiled mold and chill. Unmold on a platter and decorate with thin strips of green pepper, lemon wedges and sliced onion rings.
Serve on crackers.