Brown beef, onions, celery or green pepper.
Drain off fat. Add liquids.
Add thinly sliced eggplant and simmer uncovered in skillet 15 minutes or until eggplant is tender.
Add cheese to top and simmer until melted.
Serve plain or over noodles.
This mixture is even better as a leftover placed inside a pita pocket. Add more cheese to the top and melt in oven.
hours.
Meanwhile, place eggplant in colander and sprinkle with
Peel eggplant; cut into 1/4-inch cubes.
Cook in boiling salted water until tender; drain.
Mix eggplant, croutons and 1/2 cup of cheese.
Put in a lightly buttered casserole dish.
Combine milk, flour and seasonings; pour over eggplant mixture.
Top with remaining cheese; dot with butter.
Cover; bake at 350\u00b0 for 20 minutes.
Remove cover; continue baking for an additional 10 minutes.
Serves 4.
In 3 small bowls: put flour in the
Steam eggplant for 15 mins, or until tender. Transfer to a medium bowl, add oil and toss to coat. Let cool.
Once eggplant is cool, add salmon, avocado, ginger and soy sauce and toss to combine. Season. Spoon onto cucumber slices then sprinkle with shallots.
Combine eggplant, mushrooms, green bell pepper, onion, garlic powder and olive oil in a skillet and fry until vegetables are gently brown and softened.
Stuff hot vegetable mixture into pita bread pockets. Sprinkle Mozzarella cheese into the pockets. Top the entire sandwich with ranch dressing if you wish.
Preheat the grill to medium-high. Brush chicken, eggplant and figs with olive oil. Season to taste.
Grill chicken and eggplant 2-3 mins each side, until chicken is cooked through and eggplant is just tender. Place chicken on a platter; let stand, loosely covered with foil, for 5 mins.
Cook figs, skin-side down, 30 seconds, until pale grill marks appear.
Divide endive and onion among four plates. Top with chicken, eggplant and fig. Crumble cheese over top and drizzle with balsamic glaze.
Add the squash and the eggplant and cook, covered, for 10
Heat oil in a large saucepan over medium heat. Cook onion for 5-7 mins, until soft and golden. Add curry paste and cook for 1 min, or until fragrant. Add tomatoes and bring to a boil. Add potato, eggplant, sugar and 1/4 cup water. Cover, reduce heat and simmer for 20 mins, until vegetables are tender. Season.
Serve sprinkled with cilantro and yogurt on the side.
Peel and cut eggplant into 1/4-inch slices.
Peel tomatoes and slice.
In a 2-quart casserole dish, arrange a layer of eggplant; sprinkle with salt and pepper.
Put a layer of tomatoes on top; sprinkle with salt, pepper and oregano flakes you have crushed with your fingers and cheese.
Repeat layers until casserole is full, ending with cheese on top.
Cover; bake in a 400\u00b0 oven for 30 to 40 minutes, or until eggplant is tender when tested with fork.
ray with baking paper. Place eggplant in a bowl and toss
Cut eggplant in half vertically, then blanch
he eggplant into small pieces.
Heat the olive oil in a small
Pare and cut eggplant into 1/2 inch slices.
Set oven control at broil and/or 550 degrees.
Place eggplant slices on rack in broiler pan. Brush butter on slices; season with salt and pepper.
Broil with tops about 3 inches from heat until eggplant is hot and tender. about 6 minutes.
In a small saucepan, heat tomato sauce and garlic powder, stirring occasionally. Serve on eggplant slices.
quare baking dish.
Cut eggplant in half lengthwise and scoop
br>Preheat grill. Lightly coat eggplant with oil. Grill for 2
Boil eggplant; cool and peel.
Chop in cubes.
Add eggs and stale bread, salt and pepper.
Put ham, bacon or shrimp, onion, garlic, hot pepper and bell pepper in frying pan with a small amount of grease.
Fry until brown, then add eggplant, eggs and bread to the mixture and cook until done.
Put in buttered casserole dish and bake at 375\u00b0 for about 10 minutes.
Beat egg in a small bowl along with 1/2
Salt eggplant cubes; let drain 30 minutes.
Pat dry.
In a microwave-safe bowl, combine eggplant and olive oil.
Stir. Vent.
Microwave on High 5 minutes.
Add peppers and onion. Microwave another 5 minutes.
Preheat oven to 350\u00b0.
Press out pizza dough on greased cookie sheet.
Drizzle with olive oil. Spread eggplant mixture evenly on pizza dough.
Top with shredded cheese.
Bake 15 to 20 minutes.
In a small bowl beat the egg and