Sentences with phrase «aubergines for»

I just realized I haven't eaten aubergines for ages.

The actual story is that on tuesday I went to buy some food and I found these aubergines for 20cents each!!!

Heat the oil in a heavy - based frying pan and fry the aubergines for 3 - 4 minutes on each side, or until golden brown

I swapped aubergines for red sweet pepper and it was yummy.

I also substituted the Aubergine for two Courgettes instead as my dad is not partial to them.

I substituted aubergine for mushroom, so I hope it works!

I hadn't had aubergine for ages so I just succumbed recently and mad a big aubergine dish... I can't wait until Summer for all the fruit and veg!

Just made this curry but switched out the aubergine for sweet potato and the cous cous for quinoa.

Wouldn't change anything and it was nice to have aubergine for a change.

This almost plum color polish is loaded with holographic glitters, with hints of maroon and aubergine for the ultimate sparkle.You can see how it's a great match for Let's Fang Out!

Not exact matches

I'm obsessed with the menus for these, the creamed corn with fig compote and the pulled aubergine slider are just unbelievable.

Many thanks for sharing these delicious recipes do try a Pakistani spicy Aubergine recipe in the following link https://www.madeeasy.com.pk/bagharay-baingan/ Cheers.

I was hoping to make this for my girlfriend, the only issue being that she doesn't like Aubergine... Would you recommend any alternatives (she doesn't like mushroom either!)?

I've just had this for my dinner with brown rice... I didn't have any aubergine so I used courgette and IT was delicious!!!

The only difference is with the aubergine hummus where you pre-heat the oven to 180C, then pierce the aubergine with a knife and place it in the oven to bake for 25 minutes — I add the peeled garlic for the last 5 - 10 minutes as roasted garlic is delicious in hummus.

One crucial step is missing here: You want to roast the aubergines (eggplants) over a gas flame (or wood flame if you have access to a grill or wood oven) for a full 10 to 15 minutes, turning them every now and then with tongs or a fork to cook evenly.

I halve the ingredients as I only cook for two and even though I usually lack one or two of the veggies (I've replaced chickpeas with lentils before and have completely left out spinach and / or aubergine once or twice as well) the flavor is always spot on and not too spicy for me (probably because I use almost the full amount of sweet potatoes....

Once your aubergines and noodles are cooked, drizzle some sesame oil in a frying pan over a medium heat, add your bok choy and sauté for 5 - 10 minutes until golden.

There's no need to cook the aubergines first, they become super soft in the pot after they've been cooked for 45 minutes.

Just before the aubergines are ready add the pine nuts to their baking tray and bake for a couple of minutes, until they begin to slightly brown.

Grease the bottom of a baking tray with olive oil and place the aubergine slices onto it, drizzle a little more olive oil onto them plus some salt and pepper and then put the tray into the oven for fifteen to twenty minutes until they are starting to go crispy — but not burnt!

Add your sliced chilli, aubergine pieces, noodles and dressing — cook it all for another 5 minutes while giving it a really good stir.

Sounds fantastic, I'm always looking for new Aubergine recipes as they just happen to be my favorite veg!

For tonight's dinner, they were perfect in tomato sauce with some spring onions, accompanied by some Mashed Aubergine with Potatoes and a Watercress Soup.

Pop the aubergine shells back in the oven for another 10 minutes, or until cooked.

Warm 1t sesame oil in a pan or wok over med - high heat, stir - fry the aubergine chunks in the oil for approx 10 minutes until fairly soft.

It obviously means I bought 20 aubergines I baked 10 aubergines to freeze the flesh, I made this recipe above out of two ones, tonight's dinner was a polenta - aubergine casserole, and I plan some aubergine cakes for tomorrow but what am I doing with the leftovers??

Aubergines are my jam these days — I am looking for every new way to eat them that I can!

Add the chickpeas, 1/2 cup of the raisins and the last of the stock (if it looks like it's needed) and let simmer for 15 minutes more or until the aubergines are soft and tender.

Serve aubergine and tomatoes on a bed of the lentil dhal, with a naan / flatbread side dish for a more substantial meal.

If you open the door to kitniot, you can pick up hechshered K - for - P humous, tahini, aubergine salads and other Israeli dips at most major supermarkets with a kosher section.

For the best results, when cooking the aubergine, either char it on the barbeque or over the gas hob — the latter may look a bit unconventional as you drop the aubergine right in the flames ---LSB-...]

These moreish little nuggets are perfect for the barbeque and based around Moutabal, a delicious, smoky aubergine dip.

Serves: 2 - 3 Preparation Time: 15 minutes Cooking Time: 15 - 20 minutes Ingredients: For the aubergine and cauliflower curry: 25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1For the aubergine and cauliflower curry: 25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1...

Bake for 18 minutes, or until you see that all the cheese has melted and the aubergines have taken on a golden glaze.

For the last 5 minutes of cooking, sprinkle the sultanas over the aubergines, so they become lightly toasted.

Last week the father of my children (who's normally a meat - lover and aubergine - hater) stayed with us for dinner unexpectedly and even he loved it!

And the kale and aubergine topping is so unique and I can tell is perfect for the soup.

Add the chickpeas, 1/2 cup of the raisins and the last of the stock (if it looks like it's needed) and let simmer for 15 minutes more or until the aubergines are soft and tender, stir in the lemon zest right at the end of the cooking.

Justin Cogley, Executive Chef, Aubergine Restaurant, L'Auberge Carmel Saturday, January 14, 2017 Recently nominated for the James Beard Foundation Award for 2016 Best Chef: West, and recipient of the prestigious title of Grand Chef Relais & Châteaux in 2013, Chef Cogley joined L'Auberge in 2011.

More than 18 Relais & Châteaux chefs will descend on Carmel - by - the - Sea, California for 20 gastronomic events, from the much - lauded «Wild Mushroom Hunt & Lunch» with Chefs Cassidee Dabney of Blackberry Farm, and sustainability - driven Jerry Regester of Santa Lucia Preserve; cooking demos and lunch with acclaimed Chefs Daniel Boulud and Michael Tusk in the State - of - the - Art Gaggenau Demo Kitchen; a 10 - course rarities dinner feast paired with wines from Champagne Pommery, Château Margaux, Domaine des Comtes Lafon and Bouchard Père & Fils, prepared by James Beard Award - winning Chef Michael Tusk (Quince Restaurant, San Francisco), Food & Wine magazine «Best New Chef» and Relais & Châteaux Grand Chef Justin Cogley (Aubergine, Carmel - by - the - Sea), acclaimed two - star Michelin Chef Daniel Boulud and Relais & Châteaux Pastry Chef Yulanda Santos (Aubergine, Carmel - by - the - Sea).

An idea for the «leftover» aubergine flesh: make melitzanosalata, a Greek aubergine dip.

25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1 tsp tumeric 1 tbsp cinnamon 1 tsp chilli powder 1/4 tsp Himalayan pink salt 1 tbsp coconut sugar Half a bulb of garlic (cloves peeled) 3 ″ piece of root ginger (peeled) 1 tbsp tomato paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1 tsp tamarind paste (optional) Juice of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring onions

Thank you for creating something so sublime, i had no aubergine so I used olives instead and am looking forward to the leftovers for lunch tomorrow?

Add the chopped aubergines and simmer for about 20 minutes until tender.

Our chickpea curry with aubergine gives your local curry house a run for its money.

Once hot, deep fry the sliced aubergine in batches for about 2 to 3 minutes or until crisp and golden.

For those who are not sure what I am talking about, then Bharwaan = Stuffed and Baingan = Eggplant or Brinjal or Aubergine.

Kipper adores aubergines (eggplants) so it wasn't really a surprise that she went in for these in a big way.

Add the garlic, carrots and aubergine and continue to cook for another 5 minutes.