Sentences with phrase «eggplant halves»

Cut a small strip from rounded side of eggplant halves so they will lie flat.

Line a serving platter with mixed greens or arugula, then arrange the eggplant halves, cut side up, over them.

Arrange eggplant halves in the ovenproof dish.

Fill the eggplant halves with an equal amount of the stuffing mixture, piling it up so all the stuffing is used and patting it down gently.

Preheat oven to 350 degrees F and have ready an oiled ovenproof dish that can hold all the eggplant halves in one layer.

Using a spoon or small knife, carve out the center of five of the eggplant halves, leaving at least a 1 - inch «wall» on all sides.

Slice each eggplant in half lengthwise, making sure eggplant halves remain attached at the top.

Place the eggplant halves on the prepared baking sheet and bake for 25 - 30 minutes or until the eggplant is very tender and tops are golden brown.

Divide the cheese among the eggplant halves.

Place each eggplant half, cut side down, on a baking sheet.

Preheat the oven to 400 degrees F. Pierce each eggplant half using a fork.

While the sausage is cooking, cut the sixth eggplant half into 1/2 - inch cubes.

Top each eggplant half with an equal amount of the remaining tomato and the green pepper strips.

Place an eggplant half on a plate, drizzle with mayonnaise and sprinkle a few parsley leaves over the top.

Score the flesh of each eggplant half, making slashes one way and then the other, but don't cut all the way through.

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

Score the eggplant with a cross-hatch pattern, then drizzle 1 tablespoon of olive oil slowly over each half, allowing the eggplant to absorb it.

Add the eggplant, half of the tomatoes, and 1/2 cup of water and cook for 10 minutes, stirring frequently.

While the lamb begins to cook, slice the eggplant in half lengthwise.

Lightly oil a 9 x 13 pan and pre-heat oven again to 400 F. Spread 1/4 cup of sauce in the pan, then add a layer of the following; eggplant, potatoes, sauce, and half of the breadcrumbs.

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.

Using a sharp knife cut crisscross vents across the flesh of halved eggplants.

Used half zucchini and half eggplant and canned tomatoes, ended up removing a cup of the couscous before mixing with the vegetables because I wanted a higher veggies to starch ratio.

Made this with Chinese eggplant, green pepper and halved the stock to keep it more gravy like to serve over brown jasmine rice.

In a large casserole dish layer your slices of eggplant (there will be two layers so divide the cooked eggplant in half and use for each layer.)

Usually, when making stuffed eggplant, the eggplant is halved and cooked, then hallowed out and stuffed with a seafood and eggplant mixture.

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

1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnish

COOK»S NOTES: * If you prefer, and it's too warm, grill the eggplant in slices, cut it up afterward, and stir in fresh chopped tomatoes with just a tablespoon or so of minced onion — perhaps scallions — along with only half the garlic.

Cover eggplant with half of mozzarella cheese and half of tomato sauce.

Layer a third of the eggplant slices over the base of the prepared pan, top with half the tomato mixture, then sprinkle over some Parmesan.

Cut off stems of eggplant, and cut in half lengthwise.

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

Other odds and ends — all in very small amounts of 2 to 4 tablespoons — in addition to the refried beans, Mexican rice, eggplant, tortillas, and grilled bread included a more risotto - like rice, caramelized onions (sort of fajita style), bronzed carrots (slices of carrot roasted with blackening seasoning and brown sugar), green beans cooked with tomatoes and onion, very thick pureed white bean soup, about 5 sweet potato fries, a couple of artichoke hearts, a dab of roasted red peppers, and half of a veggie burger made with black beans and corn.

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

1/2 onion, finely chopped 2 garlic cloves, very thinly sliced 1 cup tomato puree (such as Pomi) 2 tablespoons olive oil, divided 1 small eggplant (my store sells these «Italian Eggplant» that are less than half the size of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish yellow squash 1 longish red bell pepper Few sprigs fresh thyme Salt and pepper Few tablespoons soft goat cheese, foreggplant (my store sells these «Italian Eggplant» that are less than half the size of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish yellow squash 1 longish red bell pepper Few sprigs fresh thyme Salt and pepper Few tablespoons soft goat cheese, forEggplant» that are less than half the size of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish yellow squash 1 longish red bell pepper Few sprigs fresh thyme Salt and pepper Few tablespoons soft goat cheese, for serving

Ingredients: 2 large eggplants, cut in half lengthwise 1 T. tahini 2 cloves of garlic 1 t. salt 1/4 t. ground cumin freshly ground black pepper, to taste juice of 1/2 a lemon freshly chopped Italian flat - leaf parsley, for garnish

Used normal eggplant, sliced and halved.

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

Last time i made it exactly like in the recipe, but found the vegetable - pieces a bit too chunky... This time i made a sort of rattatouille from your tomato sauce with added finely chopped eggplant, 2 carrots, a red and yellow bell pepper and many halfed cherry - tomatoes instead of the 4 big tomatoes.

If you can't get hold of these narrow eggplants, use normal eggplants and split them in half while cooking over the fire, but make sure they are still attached at the stem for easy handling.

Slice eggplant in half (lengthwise) and rub with olive oil and sprinkle cut portion with salt and pepper.

Cut eggplant in half lengthwise and score diagonally.

On the bottom half of the grilled bread, layer eggplant, zucchini, mushrooms, red bell pepper, and spinach.

Remove the tops of the eggplants and cut in half.

Place half of the eggplant slices in a single layer in the baking dish and sprinkle with half of the cheese and seasoning.

Check your Eggplant, take out of the oven top each half with a generous amount of the panko mixture.

I've even made it on a rimmed sheet pan for a large group, you can fit quite a few pieces of eggplant on a half size sheet pan, perfect for a party!

If you're using Japanese eggplant, cut in half horizontally and then cut each half into 3 - 4 strips (about 1/4 inch thick).