ray and refrigerate, covered, for 20 minutes or longer. (
ix thoroughly.
Split the eggplant in half, lengthwise, and smear
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and spray with cooking spray.
Place eggplant in a large bowl and toss in olive oil, garlic, salt, black pepper, basil, and thyme. Spread on the prepared baking sheet.
Bake in the preheated oven for 10 minutes; flip the eggplant cubes over and roast until eggplant is tender, 10 to 15 minutes more. Watch for over-browning.
Place roasted eggplant in a food processor. Add garbanzo beans and lemon juice; process until smooth.
ooking pan with foil. Place eggplant chunks in the pan and
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Place the eggplant slices on the prepared baking sheet, and brush them generously with olive oil. Place garlic slices on top of the eggplant.
Bake the eggplant in the preheated oven until soft and golden brown, 15 to 20 minutes.
Place the roasted eggplant slices and garlic into the work bowl of a food processor with the garbanzo beans and salt, and process until smooth.
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,
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.
Cut the eggplant in 2 inch pieces lengthwise
o 375F (190C).
Pierce eggplant in several places with tines
br>In a colander sprinkle eggplant generously with salt and let
Sprinkle eggplant slices with 2 1/2 tsp salt and let stand for 30 minutes.
Preheat oven to 450\u00b0F Rinse eggplant and place on oiled baking sheets; add garlic.
Bake 25 minutes or until the eggplant edges are crispy and the garlic us tender.
Cool slightly so it can be handled; chop eggplant and garlic.
Combine eggplant mixture, lemon juice, olive oil, 1/4 tsp salt, and crushed red pepper in a large bowl.
Spoon onto crostini (or crackers, pita chips, etc) and garnish as desired.
Place eggplant slices on a greased or sprayed baking sheet.
Brush with olive oil.
Bake at 400 F for ten minutes.
Whisk remaining ingredients together.
Turn eggplant slices over and brush with glaze.
Bake for 5 minutes.
Turn eggplant slices over and brush with glaze.
Bake for 5 minutes more.
For the dressing: Place the vinegar,
Place the eggplant slices in a colander and sprinkle them with salt. Leave for 30 mins to draw out the excess juices. Rinse in cold water and pat dry.
Heat a grill pan until it's smoking hot. Brush the eggplant with oil and cook in batches for 4 mins each side until tender. Allow to cool.
Split the bagels and thickly spread the bases with cream cheese. Top with eggplant slices, ham, chorizo, tomatoes and basil. Season to taste and top with the other half of the bagels.
ill with pie weights. Bake for 5-6 mins, until golden
live oil.
Cut each eggplant into 1-inch cubes and
ookie sheet with the eggplant.
Roast eggplant and garlic until both