Sentences with phrase «eggplant into»

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

Slice eggplant into 2.5 cm thick rounds and lightly fry with a little olive oil on both sides in a frying pan.

Slice the eggplant into 1/4 - inch - thick slices and put the slices on a baking sheet.

How did they turn a savory vegetable like eggplant into a sweet delight??

Chop the eggplant into bite - sized pieces, leaving the skin intact.

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-...]

Optional: to pre-salt eggplant, slice eggplant into 1inch discs and salt on both sides.

Dice the eggplant into thick cubes; about 1.5 - 2 cm thickness.

Mash eggplant into tahini mixture with a fork until somewhat smooth with some texture remaining.

Japanese eggplant into 10 1/2 - inch - thick slices.

Instructions: Cut eggplant into 1/2 inch cubes.

Preheat oven to 400 degrees F. Slice eggplant into 1/4 inch thick rounds and set on a parchment paper - lined baking sheet.

To make these fun and interesting bread alternatives, simply slice your eggplant into thin rounds, toss in a little oil, salt, and pepper, and bake in the oven until they are completely cooked.

The first step to delicious eggplant meatballs is to cut the pound of eggplant into 1 - inch cubes.

Chop the eggplant into one inch pieces.

2 Cut the eggplant into thin strips.

Nutrition Facts Ingredients 1 medium eggplant 1 lb (450g) ground pork two small tomatoes small onion garlic clove 7 oz (200g) shredded cheese 2 tps (30g) plain yogurt 2 egg yolks 2 tbsp olive oil salt and pepper Instructions 1 Prep the vegetables: Dice tomatoes, onion, garlic and slice the eggplant into thin strips.

Slice the onion and eggplant into thick slices, about 1/3 -1 / 2 inch thick.

Put the sliced eggplant into a bowl, mix with 2 teaspoons of salt, and let sit for 30 minutes.

Place the eggplant into a shallow dish and pour about 2/3 of the marinade over it.

Pour the salted eggplant into a colandar and rinse with fresh water.

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

Allow to cool, slightly, then slice the grilled eggplant into smaller, bite sized pieces.

We thank Janet Go for this recipe from Guam, which turns eggplant into a hot and spicy accompaniment.

When eggplant is done; dice eggplant into large pieces and place into large bowl and pour wine and garlic mixture over eggplant and mix well.

Pour the roasted eggplant into the same bowl you used before.

Cut up the eggplant into large chunks and roast in the oven until pretty much cooked through and dried out a bit.

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

I've done the cauliflower pizza crust several times, including this recipe, so I figured if I could put cauliflower and eggplant into a pizza crust, why not the swiss chard I impulsively bought?

While that's happening, I cut up a big eggplant into chunks, 1/2 of a sweet onion and a red bell pepper and roast them on super high heat in the oven until they are soft and slightly charred, about 40 minutes.

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.

Slice the onions and eggplant into 1 / 4 - inch slices.

Dip one slice of eggplant into the egg, coating both sides, and then press ONE side into the bread crumbs.

2First soak the eggplant: Slice the eggplant into thin rounds.

There's actually a lot of different ways it can be made, but all of them involve thinly - slicing squash, peppers, onions, and usually eggplant into thin rounds and lining them around a pan with herbs and butter.

Dip each piece of eggplant into the honey mixture, and place them onto the oiled baking tray.

Slice the eggplant into 1 cm thick slices and coat in the olive oil.

Slice the eggplant into 1/2 inch thick slices and evenly space on the baking sheet.

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

Cut a smallish eggplant into dice, or better yet, slice a long Japanese 1/4 inch thick.

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.

Scoop eggplant into a bowl and set aside.

I just need a wholesome eggplant and about an hour for the oven to perform a miracle — where it turns that eggplant into something I CRAVE.

Slice the eggplant into 1 cm rounds.

Slice eggplant into 1/4 inch thick triangles.

I can sneak eggplant into moussaka, as long as I take the skins off what I serve him, but that's about it.

Place the rolled eggplant into the baking dish, seam side down, so the eggplant roll is secure and the mushroom filling doesn't burst while baking.

This sounds pretty good though and a nice way to introduce eggplant into my diet.

Prep: Cut Japanese eggplant into 3 / 4 - inch rounds.