Sentences with phrase «eggplant lengthwise»

Cut the eggplant lengthwise in half, through the stalk.

Using a mandolin, slice the eggplant lengthwise into thin strips.

Slice the eggplant lengthwise, making probably 6 - 8 slices about 1/2 inch thick.

Cut eggplant lengthwise into quarters.

Roll the stuffing into the eggplant lengthwise away from you (this takes practice and patience!).

You don't have to peel the eggplant but discard the first and last slices (they will be the heels) Slice eggplant lengthwise (thin but not too thin), place in a bowl with a teaspoon or two of salt, let sit for approximately 20 minutes, drain but do not rinse, then grill until tender (careful not to burn) for approximately 1 - 2 minutes on either side (can be grilled on a barbecue or a pan grill), remove grilled eggplant to a clean plate and continue until all the eggplants are grilled.

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

Quarter the eggplant lengthwise and slice across into 3 / 4 - inch slices.

PEEL and thinly slice the eggplant lengthwise.

If not, then slit each eggplant lengthwise and scoop the flesh into the strainer.

Slice your eggplant lengthwise into 1/4 — 1/2 inch slices.

Slice the eggplant lengthwise into 1/2 inch / 1.50 cm slices.

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

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

Slice the eggplants lengthwise into slices roughly 1 / 4 - inch thick, place on two baking sheets in a single layer, and sprinkle liberally with salt and set aside to let water draw out.

Not exact matches

All you need to do for this recipe is: cut the zucchini lengthwise and eggplant crosswise into 1/3 to 1/2 inch slices.

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

For the eggplant: Trim eggplants and cut lengthwise into 1 / 2 - inch - thick slices.

Slice the eggplant, zucchini and potato, lengthwise, into approximately 1/4 inch thick slices.

Servings MetricUS Imperial Ingredients 1 inch large eggplant cut lengthwise into 1 / 4slices2 lbs lean ground lamb1 white onion finely chopped3 cloves garlic smushed and finely chopped2 tbsp olive oil + drizzle1 tsp oregano dried2 tsp cinnamon ground1 / 2 tsp clove ground1 / 2 tsp allspice...

Asian eggplant, cut into 3 x 1 / 2 - inch pieces 2 tbsps vegetable oil 1 medium onion, quartered lengthwise and sliced thinly 2 tsps garlic, minced 1/4 cup Chinese cooking wine, sake, or water 1/2 cup Vietnamese stir - fry sauce (see below) 1/2 cup + 2 tbsps water 1/4 cup unsweetened coconut milk, stirred 2 tsps Asian chili paste 4 green onions, green parts only — cut into 3 / 4 - inch pieces

1 red bell pepper, quartered 1 yellow squash, sliced lengthwise into 1/2» thick pieces 1 zucchini, sliced lengthwise into 1/2» thick pieces 1 japanese eggplant, sliced lengthwise into 1/2» thick pieces 4 cremini mushrooms 4 oz asparagus 3 scallions 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1 garlic clove, minced 1 Tbsp chopped fresh Italian parsley 1 Tbsp chopped fresh basil 1 tsp finely chopped fresh rosemary 1/4 tsp salt Freshly ground black pepper

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

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

Quarter the squashes lengthwise, and slice the eggplant into one - inch discs.

3 - 4 small eggplants — sliced lengthwise, 1 / 4 - inch thickness 2 - 3 bell peppers — seeded and sliced lengthwise 1 - 2 onions — sliced lengthwise about 7 small tomatoes or 2 cups cherry tomatoes coconut oil or other vegetable oil sea salt and freshly ground pepper — to taste 3 - 4 cloves garlic — minced good amount of fresh herbs — parsley, dill, basil, mint

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.

A lighter version in which instead of breading and frying the eggplant I cut them lengthwise and roast them in the oven.

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

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

For the grilled eggplant: Trim eggplant and slice lengthwise into 5 - 6 pieces (about 1/2» - thick), depending on the size of the eggplant.

Make 2 slits creating a cross lengthwise, without getting at the base of the eggplant.

Cut the eggplants in half lengthwise.

1 large eggplant, sliced in half lengthwise, cut into 1/4 ″ thick slices 2 cups panko bread crumbs 3 tbsp zaatar salt and pepper, to taste 2 eggs, beaten

Slice the eggplant, zucchini, portobello mushrooms and smoked tofu lengthwise into slices.

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

For the Eggplant: 2 medium Eggplants, cut lengthwise into 1/2 inch slices Olive Oil 4 ounces Goat Cheese 4 Kalamata Olives, pitted and minced 1 teaspoon Capers, chopped (I omitted) 2 tablespoons Parsley, chopped

2 medium Italian eggplants (about 1 1/2 pounds total), quartered lengthwise, cut crosswise into 1 - inch pieces

Cut the ends off the eggplants and cut lengthwise into 1/4 in.

vegetable oil 3 large eggplants, halved lengthwise 2 large onions, coarsely chopped 500 g ground lamb 4 large tomatoes, coarsely chopped 1/2 cup finely chopped flat - leaf parsley sea salt or coarse salt freshly ground pepper 1 large green pepper, cut in strips

1 pkg Nasoya ® Extra Firm Tofu, or Nasoya ® Extra Firm Twin Pack, or Nasoya ® Organic Extra Firm TofuPlus, rinsed and patted dry 2 tbsp mayonnaise or vegan mayonnaise 1 pkg (10 oz) frozen chopped spinach, defrosted and drained well 1 tbsp Italian seasoning 1 large eggplant, end removed, sliced thin lengthwise Olive oil or olive oil spray 2 cups spaghetti sauce

Slice the eggplant in half lengthwise, then slice each half lengthwise again.

Cut stem off eggplant and cut in half lengthwise.

Slice eggplants in half lengthwise.

1 large eggplant, ends cut off and sliced thinly lengthwise 1 cup quinoa, cooked according to directions on package Handful of spinach, chopped 1/4 cup pine nuts, toasted 1/8 cup raisins 8 to 10 basil leaves Tomato sauce (your recipe or hers)

* 4 medium eggplants (about 2 1/2 lb / 1.2 kg), halved lengthwise * 6 tablespoons / 90 ml olive oil * 1 1/2 teaspoons ground cumin * 1 1/2 tablespoons sweet paprika * 1 tablespoon ground cinnamon * 2 medium onions, (12 oz / 340 g in total), finely chopped * 1 lb / 500 g ground lamb * 7 tablespoons / 50 g pine nuts (I used chopped walnuts instead) * 2/3 oz / 20 g flat leaf parsley, chopped * 2 teaspoons tomato paste (I used homemade ketchup instead) * 3 teaspoons superfine sugar * 2/3 cup / 150 ml water * 1 1/2 tablespoons freshly squeezed lemon juice * 1 teaspoon tamarind paste * 4 cinnamon sticks * salt and freshly ground pepper

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

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

Cut 2 1 1/4 - inch - thick slices lengthwise from center of each eggplant; reserve curved ends for another use.