ave to sweat the eggplant. Slice the eggplant into thin slices and
ff the ends of the eggplant and slice into 3/4
. Peel and cut the eggplant into 1/4-inch slices
Slice eggplant as u would to make n eggplant parm, about 1/4 inch round slices.
Sprinkle with salt to drain out extra water, about 20 minutes.
Mix marinade ingredients together and pour over eggplant and let marinate at least 1/2 an hour or as much as 8 hours.
Bake on baking sheet for 12 minutes or cook on stove top in skillet until tender.
For sauce (Gravy):
In a
lastic wrap. Chill in refrigerator for 20 minutes.
After chilling
Slice eggplant and salt each side
Cut eggplants lengthways into thin slices and sprinkle with salt. Allow to stand in a colander for fifteen minutes.
Rinse and dry well.
Panfry eggplant slices in olive oil, until golden brown on both sides. Drain and cool.
Lay eggplant slices out flat, add chopped basil and crumbled feta and roll up.
Place on a platter to serve.
TIP: To save time, buy grilled eggplant from a deli counter, and if desired, substitute grilled capsicum for eggplant.
cup cilantro mixture. Brush eggplant with remaining 3 tablespoons oil
Cut eggplant lengthwise into thin slices.
Lay bell peppers, zucchini, eggplant, and onion on baking sheets.<
br>Coat both sides of eggplant rounds and mushroom caps with
Saute ground beef until it is nearly cooked.
Slice veggies except for eggplant.
If eggplant is tender and fresh, leave skin on and cut in cubes.
(If not, peel it.)
Spray a casserole dish with Pam.
Combine veggies, meat, Italian seasoning and some of the grated cheese; pour into casserole dish.
Do not add Mozzarella yet.
When your casserole is cooked, 350\u00b0 for about 1 to 1 1/4 hours, sprinkle with grated cheese and top with Mozzarella.
The heat from the food will melt the cheese, also good without meat sauce.
Preheat oven to 400\u00b0. Lightly oil 13 x 9-inch baking dish. Combine all ingredients, save for eggplant and olive oil. Brush both sides of eggplant slices with oil. Cook in skillet until golden, about 5 minutes on each side. Remove to platter. Spread mound of cheese mixture at the base of each eggplant slice, then roll it up. Arrange rolls seam side down in the baking dish. Cover dish and bake until heated through and cheese is melted, about 20 minutes. Remove rolls to warmed plates. Serve with fresh tomato sauce.
*Zucchini or summer squash may be substituted for eggplant.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
We have two recipes for Eggplant (Grandma's own).
Try them both!
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For the dry mix: Combine all
ver medium heat and boil for 2 minutes; stir constantly.