ish.
Brush the eggplant slices with oil, and place on a
all saucepan add all ingredients and bring to a boil.
he eggplant until browned on both sides and tender. Remove and drain on
Preheat oven to 350\u00b0F. Toss veal in flour, shaking off excess. Heat oil in a large Dutch oven over medium-high heat. Working in batches, cook veal until browned all over. Remove from pan.
Add onions, garlic, capers and eggplant to Dutch oven. Cook, stirring, for 5 mins. Add veal then stir in tomatoes, tomato puree, wine, thyme and bay leaves. Transfer to oven and braise for 2 hours, or until veal is tender. Discard bay leaves.
Serve topped with olives, pine nuts and mint.
Preheat oven to 400\u00b0F. Line an 8 inch springform pan with parchment paper.
Combine zucchini, ground veal, Moroccan seasoning, eggs, breadcrumbs, parsley and onion. Press 1/2 mixture into prepared pan. Sprinkle with 1/2 mozzarella cheese. Top with peppers and eggplant. Sprinkle with remaining mozzarella and top with remaining veal mixture.
Sprinkle with feta and bake for 50 mins, or until golden and cooked through. Let cool for 10 mins. Slice and serve with mixed greens.
an and place over high heat. Working in batches, cook veal until
Season eggplant well with salt and set aside for 20 minutes
0b0F. Sprinkle eggplant with a few pinches of salt and set aside
br>Preheat the broiler. Spray eggplant slices on both sides with
salt it, add the pasta and cook until al dente; drain
igh heat. Combine lamb, spices and 1 tbsp of the oil
Preheat the grill to medium.
Grill the peppers until the skins darken and blister. Place in a plastic bag. Cool for 5 mins, then peel off the skin. Slice the pepper thinly.
Grill the corn for 12-15 mins, turning occasionally, until golden and tender. Cool. Slice the kernels from the cob with a sharp knife into a large bowl.
Grill the eggplant for 2-3 mins, until golden brown. Slice thinly.
Combine the pepper, corn and eggplant. Drizzle with combined oil and vinegar. Season to taste. Toss with basil just before serving
n medium-high heat. Cook eggplant, stirring, until tender. Remove from
Heat 1 tbsp oil in a large frying pan and brown ground beef for 4 mins then add onion and cook for 1 min. Add stock, tomatoes, sweet corn, chili and oregano. Season and simmer for 5 mins.
Meanwhile, heat 2 tbsp oil in a separate frying pan and saute pepper and eggplant over high heat for 3-5 mins. Add to ground beef mixture and simmer for 10-15 mins. Season and serve garnished with oregano.
west level in the oven and place a baking stone
Heat oil in a large saucepan on high. Saute red onion and garlic 2-3 minutes until onion is tender.
Add cubed butternut squash and eggplant. Add curry paste and cook, stirring, for 30 seconds. Stir in vegetable stock or water and tomato paste. Bring to a boil on high.
Reduce heat lo low and simmer for 15-20 minutes, until squash is tender. Stir in chopped tomatoes, chickpeas and chopped cilantro. Simmer 10 minutes.
Garnish with cilantro leaves and serve with rice and pappadums.
arlic, cilantro roots and stems, soy sauce and cornstarch until mixture forms
ogurt, curry paste and tomato paste. Add chicken and toss to combine
Heat oil in a large frying pan over medium heat. Cook sausages for 10-12 mins, turning, until browned and cooked through. Remove from pan. Let cool then slice.
Add onion and garlic to pan. Saute for 1-2 mins, until onion is tender. Add curry powder and cook for 1 min, stirring, until fragrant. Mix in tomatoes and eggplant. Cook for 2-3 mins.
Return sausages to pan along with rice. Cook for 4-5 mins, stirring, until heated through. Add currants and season to taste.
Sprinkle with parsley. Serve with yogurt and flatbread.
he garlic, ginger, chili pepper and eggplant, stirring, until tender. Add the