Cover eggplant cubes with water and bring
Cook the eggplant in boiling salted water for about 10 minutes. Drain well.
Saute the onion, garlic, and mushrooms in the olive oil. Add flour and stir until smooth. Add remaining ingredients and bring to a boil. Once boiling, remove from heat.
Pour into a lightly greased casserole dish and bake at 375 F for 25 minutes. Serve hot.
Put the whole eggplant as is, (only cut and
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.
Place eggplant on rack in tray and
emove the flesh from the eggplant halves without breaking the skin
Peel eggplant and then cut lengthwise into quarters. Brush with vegetable oil and place in a 32 x 22.5cm baking pan. Broil until light brown. Set aside.
Saute the lamb, onions, salt, pepper, cinnamon and nuts until medium cooked (not brown) in a pan.
Make a slit in each quarter of eggplant lengthwise.
Stuff the meat mixture into each slit and over the eggplant. Pour tomatoes with their juice over the meat mixture. Cover with aluminium foil.
Bake at 375\u00b0C for about 1 hour.
Serve with rice.
Preheat the grill, brush the eggplant slices lightly with some of the oil and cook under a high heat, turning once, until golden. Cut into quarters.
Mix together the remaining oil, vinegar, garlic, lemon juice, cumin and coriander; season to taste with salt and pepper; mix thoroughly; add the warm eggplant quarters, stir well and chill for at least 2 hours.
Transfer the chilled eggplant mixture to a serving dish, and add the cucumber, tomatoes and olives; spoon the yoghurt on top, sprinkle with parsley and serve.
o 375F (190C).
Pierce eggplant in several places with tines
side.
Meanwhile, trim unpeeled eggplant and cut lengthwise into 1
Saute onions, garlic, meat, eggplant, potato and tomatoes in butter for 5 minutes.
Add salt, pepper, oregano, cumin, Aleppo pepper, and sumac.
Cover with broth and simmer for 1 hour. Most of the liquid should be evaporated; if not boil until it is.
Serve over rice.
se Italian breadcrumbs).
Brush eggplant slices with mayonnaise mixture and
Microwave eggplant until tender.
Transfer to
Mash eggplant and plantain together.
With the rest of the ingredients, prepare a sauce and add half of it to the mashed vegetables.
The other half is spread on top of the Boronia when it is served.
This dish is good with white rice and broiled steak.
We have two recipes for Eggplant (Grandma's own).
Try them both!
Deep-fry the Lebanese bread. or you can bake the bread in a medium oven for about 10 minutes - this will crisp up the bread.
Drain the bread on kitchen paper abd then after it has cooled, break/crumple in your hands until it breaks into small pieces.
Combine all of the salad ingredients and then toss with the dressing.
For the dressing- combine the dressing ingredients and whisk together.
This salad is best dressed just prior to serving.
hrough cooking.
Lay out Lebanese breads on ungreased oven trays
lanks lengthwise from center of eggplant, halve each plank crosswise. Cut
o 350\u00b0F.
Place eggplant in large baking pan; drizzle
iscard both ends.
Cut eggplant crosswise into 8 equally thick