o 375\u00b0F.
Brush eggplant slices evenly with olive oil
Slice eggplant lengthwise, about 1/4 in
o 400 degrees.
Cut eggplant lengthwise, 1 inch thick.
Peel eggplant and dice into 1/2-inch cubes.
Add salt to water and steam until just tender, 5 to 8 minutes.
Fry bacon until crisp and remove.
Saute onion, green pepper and celery in bacon drippings until transparent.
Combine eggplant, onion, green pepper, celery, crumbled bacon, seasonings, tomatoes, cheese and 3/4 cup crumbs.
Toss lightly and pour into greased casserole. Top with remaining crumbs and bake 20 minutes at 350\u00b0.
Sprinkle with Parmesan cheese while hot.
Serves 6 to 8.
In a food processor, combine chickpeas, basil, garlic, lemon juice, salt and eggplant; process until smooth.
While processor is running add olive oil in a steady stream; process until smooth.
Transfer to a serving dish.
Drizzle with olive oil.
Garnish with fresh basil and walnuts.
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.
he ends off the eggplant then cut the eggplant lengthwise.
Spray
Coat eggplant in flour, shaking off excess. Whisk together milk and egg. Dip eggplant in egg mixture then coat in breadcrumbs. Chill for 10 mins.
Working in 2 batches, heat 2 tbsp oil in a large frying pan over medium heat. Cook eggplant for 1-2 mins per side, until golden. Drain on paper towels.
Top flatbread with mixed greens, eggplant, peppers, artichokes, olives and feta. Combine mayonnaise and pesto. Serve with flatbread.
nch thick shells. Chop the eggplant pulp.
In a medium
Arrange eggplant slices in a colander and
set aside.
Slice unpeeled eggplant into 1/4\" thick slices
nch thick, the zucchini and eggplant into long strips. Line two
br>Arrange red bell pepper, eggplant, and onion slices on on
trips.
To roast the eggplant and tomatoes, preheat oven to
Sprinkle all sides of eggplant with salt; let rest to
Preheat oven to 425\u00b0F. Brush both sides of bread with 1/2 the oil and arrange on a baking tray. Toast for 5 mins.
Meanwhile, preheat grill (or grill plate over medium-high heat). Grill eggplant until tender.
Coat halloumi in flour, shaking off excess. Grill until browned lightly.
Top toasts with eggplant, halloumi, tomatoes, basil and capers. Drizzle with remaining oil to serve.
an over high heat. Cook eggplant and zucchini for 4-5
o 425\u00b0.
Place eggplant between several thicknesses of paper
Wash eggplant.
Cut into 1/2-inch cubes.
In 1/2 cup olive oil, saute eggplant until tender. Drain.
Place eggplant, onion, garlic, lemon juice, olive oil and salt in blender and blend on high speed until smooth. Serve with raw vegetables.
Makes 2 cups.
ver medium-high heat. Add eggplant and onion and cook until