For the eggplant rolls, heat oil in a
For the Tomato Sauce: Saute the
For the chips.
Peel the
For the sauce, whisk the dashi,
garlic and chilli, stirring frequently for 2 to 3 minutes. When
Preheat the oven to 400\u00b0F. Line a baking pan with parchment paper.
Brush both sides of eggplant slices with oil. Place in a single layer on prepared pan. Bake for 30-35 mins, until golden and tender. Cool.
For the dressing, whisk all ingredients and 1 tbsp water in a small bowl.
Arrange eggplant on a serving plate. Top with radishes, eggs and green onions. Drizzle with dressing. Sprinkle with peanuts. Garnish with cilantro.
The small purple Asian eggplant is best but the western
Preheat oven to 400\u00b0F. Line a baking tray with parchment paper or foil. Lightly coat with olive oil.
Toss vegetables with olive oil and season. Transfer to prepared tray and roast for 10 mins. Sprinkle with shallot, thyme and cheese. Roast for another 10 mins. Let cool for 5 mins then transfer to a serving platter. Serve.
We have two recipes for Eggplant (Grandma's own).
Try them both!
Cut off eggplant stem. Rinse.
Pierce eggplant in 12 places with a fork.
Set in baking pan at 350\u00b0 for 1 hour in oven until sagging.
Cool and peel.
Put everything in blender. Serve at room temperature.
nd chill for 2 hours.
Meanwhile, to make the eggplant dip
00\u00b0F.
For the eggplant spread, pierce the eggplant in several places
For the falafel mixture, place chickpeas,
Peel and slice the eggplant and salt it in a
Place the eggplant in a large colander, sprinkle
simmer.
Simmer covered for 30-40 minutes until the
175 degrees C).
Place eggplant slices in a large dish
Cook eggplant for 10 minutes.
Strain and squeeze.
Mix rest of ingredients together and form into small balls.
Fry in oil or bake in a 350\u00b0 oven. Good luck!
Soak the eggplant cubes in salt water in
o 400 degrees.
Cut eggplant lengthwise, 1 inch thick.