In a large frying pan, heat olive oil and saute eggplant and onions until cooked through.
Add tomatoes, garlic and ginger and cook another 2 to 3 minutes.
Add remaining ingredients.
Bring to boil.
Reduce heat and simmer for another 5 minutes.
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.
1/2 teaspoon salt, and eggplant. Cover pot and cook 15
o 375F (190C).
Pierce eggplant in several places with tines
Put eggplant slices in container and brush or sprinkle with liquid smoke.
Cover and set aside for a 5 minutes.
Heat oil in hot pan and fry the eggplant strips until browned.
Coat one side of the bread slices lightly with mayonnaise (you can toast the bread, if you like).
Layer the eggplant, lettuce, and tomato on the bread.
Serve and enjoy!
Note: avocado is a tasty addition to this sandwich.
Remove the stalk from the eggplant, then slice it lengthways into
side.
Meanwhile, trim unpeeled eggplant and cut lengthwise into 1
Directions:
Sprinkle the salt onto the eggplants slices and let rest for 20 minutes.
Rinse the salt from the eggplant slices and pat them dry.
Form sandwiches out of 2 slices of eggplant with a slice of mozzarella and a basil leaf in the middle.
Dredge the eggplant sandwiches in the flour.
Dip them into the egg and then in the bread crumbs to coat.
Fry in oil until golden brown, about 2-4 minutes each.
Cut into four and serve with a tasty tomato sauce.
se Italian breadcrumbs).
Brush eggplant slices with mayonnaise mixture and
Microwave eggplant until tender.
Transfer to
live oil.
Slice the eggplant into 8 round slices, each
We have two recipes for Eggplant (Grandma's own).
Try them both!
lates and top with grilled eggplant; drizzle with the asian vinaigrette
lanks lengthwise from center of eggplant, halve each plank crosswise. Cut
o 350\u00b0F.
Place eggplant in large baking pan; drizzle
iscard both ends.
Cut eggplant crosswise into 8 equally thick
poon, carefully remove flesh from eggplant without breaking the skin. Place
o 400 degrees.
Toss eggplant with olive oil and season
Sprinkle the eggplant slices with salt, set aside
Peel eggplant, and cut lengthwise into eight