Sentences with phrase «cut eggplant»

Method: Cut eggplant into thick slices and brush with olive oil.

The Food Network has recently partnered with Amazon to show cooking videos, so the skill is your go - to when you need to learn how to cut an eggplant.

Cut the eggplant lengthwise in half, through the stalk.

Ingredients, Makes 4 servings 1 medium eggplant salt nonstick cooking spray bottled vegan barbecue sauce, as needed Preparation Cut eggplant into 1 / 2 - inch slices and sprinkle -LSB-...]

Contributed to the echo by: Ellen Cleary Eggplant Casserole Cut eggplant in half.

Cut eggplant lengthwise into quarters.

Instructions: Cut eggplant into 1/2 inch cubes.

2 Cut the eggplant into thin strips.

Cut the eggplant in half lengthwise and scoop the flesh into the food processor.

Cut eggplant into thin slices and sprinkle with salt to draw out moisture.

De-gorging cut eggplant by sprinkling with salt draws out the seeds» bitter juices.

Cut eggplant in half lengthwise and then slice each half into thirds like eggplant smiles, brush with olive oil and season with salt.

The second time, to speed things up, I cut the eggplant into disc shapes, leaving the skin on.

Cut the eggplant and squash into 1/2 - inch cubes.

Cut the eggplant in 1 / 2 - inch (1.5 cm) thick slices.

Cut the eggplant into 2 - inch pieces.

To serve this as an appetizer, you can cut the eggplant into rounds, and rather than folding it into wraps, just top each slice with the hummus, tomatoes, and olives.

Cut the eggplant into cubes (~ 1 cm / 0.5 inch) and chop the garlic thinly.

I've cut the eggplant into 6, zucchini into 8, portobello into 4, smoked tofu into 6 slices — but that's entirely up to you.

Cut the eggplant slices in half to create triangular wedges and set aside.

Cut eggplant in half crosswise into 1 / 2 - inch - thick slices.

Cut the eggplant in half lengthwise and score once or twice with a knife (not hitting the skin.)

Cut the peppers and mushrooms into quarters and cut the eggplant and zucchini into fairly thick slices.

Cut the eggplant into 1/4 inch slices.

Cut eggplant in half lengthwise and score diagonally.

Cut the eggplant lengthwise into slices that are 1/8 - to 1 / 4 - inch thick.

On a mandoline, adjustable - blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1 / 16 - inch thick.

Cut the eggplant into 1/2 - inch slices (total 12 slices).

Wash and cut the eggplant in half and then crosswise into quarters.

Cut the eggplant as called for in the recipe.

Maybe you already know this, but just in case you don't, you can cut your eggplants in halves, before roasting them in the oven and put salt on each half.

Cut the eggplants in half, put then cut side down on a foil - lined baking sheet that has been oiled.

Cut the eggplants into large hunks and transfer them to a food processor (you can also mash this by hand, using a fork or a potato masher).

Cut the eggplants lengthwise in half and place on a small oiled baking sheet.

There's something about cutting eggplant into large wedges that makes it taste entirely different than roasted halves or whole roasted eggplant.

To prepare these extra juicy shoe - shaped «melitzanes papoutsakia» recipe, cut the eggplants in two pieces and carve them crosswise (the flesh).

Cut the eggplants length wise and score them with a pairing knife.Rub the eggplants with some olive oil or grape seed oil, season them with salt and fresh cracked black pepper.

Cut the eggplants in half lengthwise.

Cut the eggplants in half along their length.

Cut the eggplants in half lengthwise and place in a colander to cool and drain.

Meanwhile, cut eggplants lengthwise into 1 / 4 - inch thick slices — about 7 - 8 pieces from each eggplant.

My only piece of advice: cut the eggplants thick, and brush liberally with olive oil on both sides, then broil them on high — that way they don't dry up, and remain soft and juicy.

Cut the eggplants into wedges and place wedges in a bowl.

Cut eggplants into thin slices as well.

Meanwhile, cut the eggplants and potatoes into 1 - inch / 2.5 cm cubes, tip into a bowl, and season with salt and pepper.

Not exact matches

Topping: 4 pre boiled potatoes 250 g marinated artichoke hearts 100 g kalamata olives 1 zuchini (marinated) 1 eggplant (marinated) 4 brown mushrooms, cut in quarters 1/4 fennel, thin slices 300 g small tomatoes 2 small spring onions, divided in half 1/2 broccoli100 g goat cheese salt & black pepper fresh aragula, put it on after the pizza has been in the oven

3 tbsp extra virgin coconut oil 4 garlic cloves, finely chopped 1 inch (2, 1/2 cm) fresh ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped 1/2 tsp dried chili flakes 2 tsp turmeric 1 tsp mustard seeds, ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices 1 cup (240 ml) water 1 tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml) coconut milk 3 cups (300 g) brussels sprouts, cut in halves 1 - 2 tsp sea salt

The whole family joins into peeling the eggplants, cutting them into slices, and the slices into thin strips.

3 tablespoons sesame oil 3 tablespoons peanut oil 4 exotic or Japanese eggplants, peeled and diced 2 small green chiles, such as serrano, seeds and stems removed, chopped 2 onions, coarsely chopped 4 cloves garlic 2 teaspoons chopped ginger 1 teaspoon ground turmeric 1 2 - inch piece lemongrass, including the bulb 1 chicken, cut up 1 cup beer (or substitute water) 1/4 cup dry white wine 1 tablespoon fish sauce, nam pla, (or substitute light soy sauce) 1/4 teaspoon ground cardamom 1/8 cup chopped cilantro

Cut the grilled eggplants into 5 - inch chunks.