Sentences with phrase «eggplant pieces»

To cook, either heat some tallow, coconut oil or butter in a pan and cook eggplant pieces for 2 - 3 minutes per side until starting to soften, or oil a large baking sheet and place all egg plant on it and bake in a 400 degree oven for 30 minutes.

Lay the eggplant pieces on a parchment lined baking sheet and drizzle with the olive oil.

Grill (or spread in a single layer on a baking sheet and roast in the oven) until golden and tender, 5 - 10 minutes per side on the grill, or about 30 minutes in the oven, turning the eggplant pieces halfway through.

Place the eggplant pieces in a large bowl and sprinkle with a bit of salt.

Arrange half of the eggplant pieces on top, and drizzle with 1/4 of the dressing.

Grill the eggplant pieces for 2 - 3 minutes per side, or until nicely charred, and soft.

Preheat your grill on high, or oven broiler, and cook the eggplant pieces for about 5 minutes per side, or until very soft, and charred on the outside.

Add the eggplant pieces and mix them well.

Do this with all remaining eggplant pieces.

Flip the eggplant pieces and brush a little oil on any pieces that look dry (they should be fairly browned, albeit unevenly).

Working in small batches, fry the eggplant pieces, turning once, until golden brown, about 4 to 5 minutes a side.

Not exact matches

3 tablespoons sesame oil 3 tablespoons peanut oil 4 exotic or Japanese eggplants, peeled and diced 2 small green chiles, such as serrano, seeds and stems removed, chopped 2 onions, coarsely chopped 4 cloves garlic 2 teaspoons chopped ginger 1 teaspoon ground turmeric 1 2 - inch piece lemongrass, including the bulb 1 chicken, cut up 1 cup beer (or substitute water) 1/4 cup dry white wine 1 tablespoon fish sauce, nam pla, (or substitute light soy sauce) 1/4 teaspoon ground cardamom 1/8 cup chopped cilantro

I usually leave the asparagus whole, quarter the onions (do not separate), I buy baby carrots, and I cut the bell peppers and eggplant into big pieces.

Continue browning eggplant for 10 minutes, turning pieces occasionally to ensure equal coverage, until all have coloured evenly.

I bought Chinese eggplant for this because I love that it is a little sweeter and I like that almost every piece has that pretty purple skin on it to add color to an already colorful dish.

Since I had extras thanks to my one big eggplant, I cherry - picked the pieces that were most equal in diameter instead of making eggplant pyramids

but bearing in mind the pieces would be in between slices of eggplant, I kept the pieces on the smaller side for easy cutting and chewing.

Add eggplant and toss until the pieces begin to wilt and soften.

Bring the wonderful flavors of Louisiana into your kitchen with this mouthwatering Seafood Stuffed Eggplant Casserole — thick pieces of shrimp, crabmeat, salty diced ham, and a mix of flavorful vegetables underneath a cheesy crusted topping.

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

Lay each piece of eggplant onto the bbq (as pictured above) and place the pan with the cherry tomatoes onto the grill if you have room (if not you can cook them after the eggplant).

pine nuts, 1 piece bell pepper, a few rings of red onion, another tomato slice, 1 slice mozzarella and remaining eggplant slice.

Stew 12 ounces eggplant, peeled and cut into 1 / 2 - inch pieces (about 1 medium eggplant) Salt 4 Tbsp extra-virgin olive oil 1 large onion, chopped 1 pound russet potatoes, peeled and chopped into 1 / 2 - inch pieces 2 Tbsp tomato paste 2 1/4 cups water 1 28 - ounce can whole peeled tomatoes, drained with juice reserved and chopped coarse 2 zucchini, 8 ounces each, cut into 1 / 2 - inch pieces 2 red or yellow bell peppers, stemmed, seeded, and cut into 1 / 2 - inch pieces 1 cup shredded fresh basil

Use paper towels to soak up the moisture that has been removed from the eggplant then spread the pieces out on a large parchment - lined baking.

1 large eggplant, cut into 1/4 - inch - thick rounds Olive oil, for brushing the grill pan 1 cup oil - packed sun - dried tomatoes, plus 2 tablespoons of their oil 1/2 cup bocconcini packed in oil 6 fresh basil leaves, torn into small pieces 3 tablespoons balsamic vinegar Kosher salt and freshly ground black pepper

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

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.

Chop eggplant into 1 x 2 inch pieces.

The pieces of spicy sausage and roasted eggplant throughout give the perfect amount of texture to contrast the spaghetti.

1 large eggplant, cut into 1» square pieces 2 tablespoons extra virgin olive oil, divided Salt & pepper, to taste 4 oz dry wheat spaghetti 1 cup red onion, diced 2 garlic cloves, minced 1/2 lb hot Italian turkey or chicken sausage (make sure to get the spicy kind), casings removed 1 1/2 cups marinara sauce 2 teaspoons crushed red pepper flakes 1 cup 2 % reduced fat shredded Mozzarella cheese 3/4 cup grated Parmesan cheese, divided 1/4 cup seasoned bread crumbs a few basil leaves for garnish, sliced (optional)

Hungry guests could scoop up the eggplant spread with a piece of grilled pita; slimming friends could use a celery stalk or a big slice of carrot.

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.

Sprinkle the eggplants with some grated cheese and spoon the meat sauce on top of each piece.

To prepare these extra juicy shoe - shaped «melitzanes papoutsakia» recipe, cut the eggplants in two pieces and carve them crosswise (the flesh).

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!

While the swordfish grills, chop the eggplants into bite - size pieces and transfer them to a large bowl.

Peel the eggplant if not organic and then cut into 1 inch pieces.

* If you want 8 uniform large pieces, you will want to use 2 eggplants.

Now chop the cooked eggplant slices into bite - sized pieces.

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

Chop the other two eggplants roughly and put the pieces into a Tupperware or bowl.

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.

1 eggplant, cut into 1 / 2 - inch thick slices 1-1/2 tablespoons kosher salt 1 red onion, cut into 3 / 4 - inch thick rounds 1 cup cherry tomatoes 1 red pepper, cut into 1 - inch wide strips 1 yellow squash (about 3/4 pound), cut into 1 / 2 - inch thick diagonal slices 1 zucchini (about 3/4 pound), cut into 1 / 2 - inch thick diagonal slices 1 tablespoon olive oil 1/2 tablespoon black pepper 4 5 × 4 - inch pieces rosemary focaccia, halved horizontally 1/4 cup basil pesto 4 ounces goat cheese, crumbled 1 handful arugula

4 tablespoons olive oil 1 large eggplant, cut into 1/4 inch pieces 1 garlic clove, finely minced 1 pinch red - hot chili pepper flakes 1/2 red onion, cut thinly 2 tablespoons fresh parsley, minced 2 - 3 tablespoons white vinegar 2 - 4 teaspoons salt 1 teaspoon black pepper (or to taste)

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

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

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

1 teaspoon canola or other vegetable oil 1 teaspoon cumin seeds 2 tablespoons poppy seeds 2 jalapeños or serranos, cut into rings or finely minced (seeds removed if you want the dish to be less spicy) 1 tablespoon sugar (or jaggery) Salt, to taste 1/4 cup roasted peanuts, coarsely powdered 1 medium eggplant, cut into small pieces 1 1/2 cups basmati rice, soaked in water for 30 minutes, then drained

Add slices of eggplant to cover, spoon about a tablespoon of sauce on each slice, rip off some fresh mozzarella and add pieces to each slice then sprinkle with romano cheese and torn basil.

Oil is hot enough when a piece of eggplant is immediately covered with bubbles when dropped in the oil.