Scrub eggplant and slice into 1/2-
Hard-boil the eggs.
Put eggs in cold water.
Keep changing the water to keep it cold.
Shell the eggs.
Put eggs in a container and place in the refrigerator next to the pickled beet liquid.
Next day, cover eggs with the liquid.
Put back in refrigerator for 3 or 4 days.
Stir or shake occasionally so eggs color evenly.
Serve cold.
Peel eggplant.
Soak it in salted water in refrigerator for 30 minutes.
Soak dry bread crumbs in evaporated milk plus whole milk.
Preheat oven to 300\u00b0F.
Heat the oil in a skillet and gently fry the eggplant, peppers and garlic for about 15 minutes.
Cut the bread in half lengthwise.
Divide the eggplant mixture, tomatoes, and escarole between the bread halves.
Place in oven and bake for 15-20 minutes.
Sprinkle with wine vinegar, capers, olives and basil.
o serve.
For the pickled lemon, heat the oil in
Peel eggplant if you prefer it without the skin like I do.
Cute in cubes and mix lemon juice and water and toss together so Eggplant doesn't brown.
Cut bell pepper into cubes.
Saute bell pepper and eggplant in olive oil for a couple minutes.
Add tomato sauce, chicken stock, jalapeno juice, jalapenos, chickpeas.
Season with sea salt.
Allow to reduce down until eggplant is soft and chickpeas are tender.
Server Immediately
I like mine with some pita bread, yogurt and it's a nice side dish for fish.
easoning.
Dip the cut eggplant in the egg wash and
0 degrees F. Sprinkle the eggplant generously with salt and let
alt and pepper.
Dip eggplant slices in egg mixture, letting
Place eggplant in large bowl; cover with cold water. Let stand 5 mins. Drain, squeezing out excess moisture.
Meanwhile, for the lemon and plum dressing, whisk all ingredients in a small bowl.
Cook eggplant in medium saucepan of boiling water about 4 mins or until tender; drain.
Divide eggplant among serving dishes; drizzle with dressing. Sprinkle with mint.
Combine water, vinegar and salt in a pot. Bring to a boil.
Remove the green end of each eggplant. Slice in half lengthwise, then cut across into 1/2\" slices. Cut slices into 1/2\" batons. Add to boiling brine for 3 minutes. If they float, keep re-submerging them with a spoon.
Combine oregano, chile, garlic and both oils. Drain eggplant and add to oil mixture. Toss well.
Put canning jars into boiling water for 5 minutes. Transfer eggplant and oil to canning jars and seal.
Peel eggplant and cut it into rounds
Note: I made up this recipe on the fly, so all
Cut each eggplant into thirds lengthwise. Cut a
For the pickled beans, place beans in medium
Combine first 2 ingredients, stir well.
Spread evenly over both sides of eggplant slices (a fork works well for this).
Combine breadcrumbs, cheese and spices in a shallow bowl; toss eggplant with breadcrumbs mixture.
Place eggplant on a baking sheet coated with cooking spray, lightly spray tops of eggplant slices.
Bake@ 425 degrees for 12 minutes.
Turn eggplant over; and bake an additional 12 minutes or until golden.
Serve with sour cream spread on top, salt lightly .
nd bottom ends of each eggplant and, with a vegetable peeler
arge skillet and cook the eggplant for 4-5 mins. Add
Cut fish into 4 slices.
Place fish in a teflon or porcelain coated skillet.
Add all other ingredients, except ampalaya and eggplant, cover and bring to a boil.
Let simmer about 10 minutes, turning fish once to cook evenly.
Transfer to a covered dish and store in the refrigerator to\"age\" for 2 days.
Reheat over moderate heat just until heated enough before serving.
Add ampalaya and eggplant during the last five minutes of cooking.
own by half.
Slice eggplant into 1/4-inch slices