Sentences with phrase «eggplant over»

I love all the eggplant over there.

Melt the remaining 1 tablespoon of fat in the same skillet you used to cook the meat and sauté the eggplant over medium heat for about 5 minutes, until it is barely softened.

Spread the eggplant over a prepared baking sheet.

Place eggplant over Chevre, top with pomegranate seeds, cilantro leaves and reserved Chevre mixture.

Layer the eggplant over the sauce; cover the eggplant with 1 cup of the sauce and 1 cup of the mozzarella.

Flip eggplant over half way through cooking.

Fold the flaps of eggplant over the top of the pasta, using any remaining eggplant slices to cover the top.

Add remaining oil (about 1/4 cup) to skillet and cook eggplant over moderate heat, stirring occasionally, until softened, 10 to12 minutes.

Arrange the eggplant over the potatoes, overlapping if necessary.

A combination of seasoned cauliflower rice rolled up in grilled eggplant over marinara.

Don't get me wrong, I love eggplant and have breaded and fried my own fair share of eggplant over the years many, many times.

I bought it immediately after I read about it on Luisa's site, and then I just kept making the Fish - Fragrant Eggplant over and over and over again and apparently completely forgot that there were other recipes that sound amazing in there.

I would LOVE some of that eggplant over a bowl of rice right now!

Char the skin of the eggplant over a naked gas flame, or directly on the hotplate until it smokes and blisters.

Roast whole peppers and eggplants over charcoal or a gas flame, or bake in a preheated 475 ° F. oven, until the skins are blistered and black.

Spread some labneh on each plate and divide eggplants over top.

Squeeze out the eggplants over a sink, forcing out some of the salt and bitter juices.

Not exact matches

When the weather warms up, this is even more delicious if you brush the eggplant and zucchini with a little olive oil and grill them over hot coals.

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.

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.

Layer a row of eggplant «noodles» over the sauce (I only needed 3.5 ish across the width of the dish - see Notes for more info).

I * just * last night made some weird concoction with eggplant and tomatoes (over couscous) last night, and wish I'd had this great recipe to guide me!

Drizzle olive oil over eggplant mixture, toss to coat.

Take the eggplant out of the oven and flip over.

I recently fell in love with Ottolenghi for an eggplant recipe where you cook eggplant and tomato together and serve over a fresh corn polenta (which I didn't know you could do, make polenta from fresh corn!).

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

Even though it means that summer is almost over (which is hard to believe yet, because the weather is awesome), I'm really enjoying the abundance of apples, corn, stone fruits, eggplants, pears and of course figs.

I just sauteed the eggplant and tomatoes, threw in some basil and white beans, and ate it over couscous, but because I am a hack, and not a recipe - writer, the final product was pretty meh.

Let the liquid from the eggplant drain for 10 minutes, turning the flesh over every few minutes.

Make the eggplant: Heat a large frying pan (not non-stick) over high heat and dry - fry the eggplant in batches if necessary.

Grill the eggplants (preferred method): Heat your grill to medium heat (around 350 °F) and place the eggplants directly over the heat source and cover with the grill lid.

While I love my popular recipe for Sesame Eggplant, I wanted something that didn't require standing over a splattering skillet to pan fry, so I came up with this easy, -LSB-...]

We have found that if you kill the heat and let the eggplant cook in the residual it will be ready to pull when dinner is over.

CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup with Watercress Pesto 129 Billi Bi Soup with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad with Preserved Lemon and Herbs 166 Dark Leafy Greens with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad with Lemon - Garlic - Herb Dressing 219 Chopped Salad of Salmon and Vegetables 220 One - Side Sautéed Salmon with Chive Butter Sauce 223 Hot - Smoked Salmon with Salsa Verde Cream Sauce 225 Seafood Stew with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork Chops in Mustard Sauce with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin with Fresh Tomatoes and Quinoa 264 Holiday Turkey with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg of Lamb over Potato - Onion Gratin with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake with Whipped Cream 317 Pavlova with Citrus and Stone Fruit 319 Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358

Sprinkle some salt over the eggplant (as much salt as you would when you cook it).

Over an open flame, fire roast the eggplant until the skin is completely black and charred.

Place a heavy saucer or plate over the eggplants in the colander, to weigh them down.

I love eggplant and used it a lot over the summer, so I decided to use zucchini in this dish for a nice change.

Meanwhile, sauté zucchini, yellow summer squash and eggplant, in batches, in 1 tablespoon olive oil in a large skillet over medium heat until tender.

Pour the dressing over the eggplant and marinate for up to 1 hour, turning occasionally to allow the dressing to completely cover the slices.

Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell pepper; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; and 4 minutes for the asparagus and scallions.

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

Prick eggplant all over with a fork and place on the baking sheet.

Simply heat a piece of charcoal, preferably natural charcoal, directly over a flame until it's bright red and transfer it to small metal tin that you place in the center of a saucepan filled with the puréed eggplant.

Drizzle sauce over eggplant, and scatter shallots and shiso or herbs on top.

In a colander, toss the raw eggplant with the salt and place over a plate or in the sink.

Pour the pan juices over the eggplants, sprinkle with the remaining parsley and serve.

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.

Then, fry eggplant slices a few at a time, turning over once, until golden brown, 5 to 6 minutes per batch.

Flip the eggplant slices over, spray with cooking spray and return to the oven for another 15 minutes.