Grilled Eggplant
Slice eggplant into 1/2 inch thick
For the grilled eggplant: Preheat the grill.
Mix
For the sauce, whisk the dashi,
For Marinara:
Put tomatoes in
and 5 inches above rack for 4-5 seconds. If using
bowl and let sit for 10 minute.
Combine the
For the falafel mixture, place chickpeas,
For the Tomato Sauce: Saute the
Preheat outdoor grill or broiler.
Coat eggplant with cooking spray.
Grill or broil eggplant, turning as needed, until lightly charred and tender (about 7-9 minutes).
Whisk together soy sauce, lemon juice, vinegar, ginger, and garlic in small bowl until well blended.
Drizzle over grilled eggplant and then sprinkle with scallions.
Points/yield figured on 3/4 cup per serving.
For the eggplant rolls, heat oil in a
For the chips.
Peel the
Preheat oven to 425.
Roll out the dough into about 12x10.
Place leftover eggplant on edge of dough closest to you.
Roll the side with the toppings into the bare dough. Bringing the side up and pinching so nothing leaks out.
Score the top of the dough for steam to escape.
You can do an egg wash of just brush with water.
Bake for 25 minutes.
Remove and let rest for 10 minutes before slicing. Enjoy!
Live, Love, & Laugh.
Using an 8 x 12-inch pan, lightly oil and place fresh pasta sheet in pan.
Spread pesto sauce on each pasta sheet.
Layer grilled vegetables and pasta.
Repeat this process until the pan is filled.
On the final layer, spread pesto sauce.
Garnish with fresh grilled tomato slices.
Cover with foil and bake for 40 minutes at 350\u00b0.
efrigerate 30 mins.
For the marinated grilled eggplant, cook eggplant on heated oiled
f the oven and roast for 50 -60 minutes. Remove them
For the marinade, mix oil, mustard,
ht size).
Layer the eggplant with salt in a colander
oth sides of the eggplant slices. Grill the eggplant for about 7-8
For the crust: Sift flour and
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.