inutes.
Rince and dry eggplant with paper towels.
Half
Wash and peel eggplants, leaving some skin on, and cut into 1 cm cubes.
Heat oil in a cooking pan.
Add eggplant, onion, pepper and garlic and saute for 10 minutes.
Add tomatoes and simmer for about 15 minutes.
Add thyme and season with salt and pepper.
Simmer for a further 5 minutes.
Serve over Turkish Pilav.
se this to keep the eggplant warm after you've cooked
Pierce the eggplant all over with a fork
Peel eggplant in strips, then cut lengthwise
ool in pan.
Combine eggplant, onion, oil and lemon juice
mall bowl. Brush on lamb, eggplant and red pepper.
Grill
o medium-high. Prick the eggplant all over with a fork
Combine breadcrumbs and Parmesan. Dip chicken in egg then coat in breadcrumb mixture.
Heat oil in a large frying pan over medium heat. Working in batches, shallow-fry chicken until cooked through. Drain on paper towels.
Meanwhile, combine eggplant, tomatoes, shallot and basil in a medium bowl and toss gently to combine. Season to taste.
Whisk together tapenade and extra virgin olive oil. Divide salad between serving plates and drizzle with tapenade. Top with chicken.
Cut off stems of eggplant and cut in half lengthwise.
large bowl, combine the eggplant, tomatoes, garlic, 3 TBSP olive
ver medium heat, add the eggplant and water; cook until tender
230 degrees C).
Arrange eggplant slices in a baking dish
Preheat the oven to 400\u00b0F. Place whole eggplant in a roasting pan. Bake for 40 mins, or until tender. Halve lengthwise and allow to cool.
Meanwhile, combine yogurt and garlic in a bowl. Season to taste.
Cut eggplant into 1-inch cubes and arrange on a serving platter or in a shallow bowl. Sprinkle with sugar and drizzle with olive oil and lemon juice. Set aside for 10 mins.
Drizzle 1/4 cup yogurt mixture over eggplant, then sprinkle with parsley. Serve with lemon wedges and remaining yogurt mixture.
Place eggplant in large bowl; cover with cold water. Let stand 5 mins. Drain, squeezing out excess moisture.
Meanwhile, for the lemon and plum dressing, whisk all ingredients in a small bowl.
Cook eggplant in medium saucepan of boiling water about 4 mins or until tender; drain.
Divide eggplant among serving dishes; drizzle with dressing. Sprinkle with mint.
ven's broiler.
Arrange eggplant on a baking sheet and
ork in pan.
Make salad; Line crispy tortillas with romaine
In a bowl, combine salad ingredients (don't even stir them up yet if you don't want to).
Use a small glass jar with a tight fitting lid, and combine all the dressing ingredients: shake and pour over salad in bowl.
Toss to combine.
cup cilantro mixture. Brush eggplant with remaining 3 tablespoons oil
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.