Sentences with phrase «eggplant mixture»

Stir in the eggplant mixture and the sausage.

Next, the eggplant mixture.

Spoon 1 / 4th of eggplant mixture in the center, followed by 1/4 of beans and 1 / 4th of slaw.

Drizzle over eggplant mixture, stir to combine, and heat through.

Spoon the eggplant mixture into the eggplant skins and bake them in the oven for about 40 minutes.

Remove the cooked pasta along with the 1/4 cup of the pasta water to the eggplant mixture and stir to combine.

Place the eggplant mixture into a large mixing bowl, along with the flax mixture, and stir in all remaining ingredients.

Toss the Tangy Dressing with the eggplant mixture.

Stir vegetables into eggplant mixture in slow cooker.

Dave and I both tasted the just - roasted eggplant mixture and decided we loved it just like that and would serve it another day with rice or a chop sometime.

I think that overcooking or over processing the eggplant mixture may have had an effect if that is a possibility.

Stir in the eggplant mixture and the sausage.

Pushing the the rice mixture out from the center, form a ring to allow room for the eggplant mixture in the middle.

Spoon eggplant mixture into the open space, mounding as needed.

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

Add to the bowl with the eggplant mixture and stir to combine.

Drizzle olive oil over eggplant mixture, toss to coat.

Remove eggplant mixture from the oven and cool for 5 minutes.

Not exact matches

Scrape out a bit of the eggplant to make a cavity to fill with the lamb mixture.

While the eggplant is frying, add the celery to the tomato sauce mixture.

Pour diced tomatoes, water or broth, eggplant, string beans and shallots into pot with frying onion / spice mixture.

Divide the cheese mixture among the eggplant rounds.

Same with the eggplant and onion / spice mixtures.

Take advantage of this cheap and nutritious vegetable by stuffing it with a tasty sausage, eggplant and tomato mixture.

A mixture of zucchini, peppers, sliced tomatoes, roasted cauliflower, eggplant, fresh herbs on a bed of fresh tomato sauce topped with vegan cheese.

The filling is a mixture of chopped eggplant with sautéed water chestnuts, which adds body to the tart.

Today I didn't have quite enough spaghetti squash so I grated some eggplant in my food processor and sautéed it with the sun - dried tomato mixture at the beginning.

Dredge eggplant in almond flour / spice mixture until evenly coated, shaking off excess.

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.

Spread about a cup of the tomato sauce over the top of the sour cream mixture and follow it with a layer of the remaining eggplant rounds.

Then dip the coated eggplant into the bread crumb mixture, coating all sides and transfer the breaded eggplant to the prepared baking sheet.

Add the eggplant flesh and, using a wooden spoon, smash the eggplant and onion mixture together until all the liquid evaporates, about 10 minutes.

Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumb mixture.

The most common and simple eggplant dish is a mixture of vegetables charred over open fire or hot coals, dressed with tons of fresh herbs and garlic.

Dip the eggplant sections in the egg mixture, then fry in a frying pan with the oil on low - medium heat.

Just an FYI, if your mixture on these eggplant meatballs gets a little too wet, add some gluten free or regular AP flour to the mix.

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

Dip eggplant slices into egg, then dip in panko mixture coating both sides.

Layer the peppers over the eggplant and top with the lamb / tomato mixture.

Dip the eggplant fries in the egg and then into the panko - parmesan mixture.

Brush both sides of eggplant and zucchini with vinegar mixture.

Arabic for «a mixture,» shakshuka is a popular dish in northern Africa and Israel — consisting of eggs poached in tomato and eggplant sauce and typically served in a tagine or cast - iron pan with bread to soak up the sauce.

Dip eggplant slices in egg mixture, allowing excess drip off, then dredge both sides in breadcrumb mixture, coating well.

In a Tupperware or bowl combine the eggplant, quinoa, and mixture from the food - processor thoroughly.

Put some of the vegetable mixture on each eggplant slice, roll up, and place in the pan.

Place eggplant in egg - water wash, then in breadcrumb mixture.

Dice the eggplant, zucchini, dried apricots and tomato and add them to the mixture after about 20 minutes of simmering.

Cut each piece of eggplant in half lengthways (if not using slim Japanese eggplants) and spread the goats cheese mixture two thirds of the way down each piece.

Brush both sides of eggplant slices with olive oil mixture.

Scatter mushroom mixture around the eggplant on the pan and broil until browned and soft, about 3 minutes more.