Sentences with phrase «eggplant slices»

Lightly brush both sides of the eggplant slices with the oil mixture and dust with a little ground cumin and salt.

Put the eggplant slices, the remaining 2 tablespoons olive oil, half of each of the roasted peppers, garlic, and a little salt in the bowl of a food processor.

You can use this sauce for anything, such as topping pasta, pizza dough, or polenta, or layer with roasted eggplant slices and grated Parmesan and mozzarella to make Eggplant Parmesan.

And was it later in the kitchen, dipping the eggplant slices into the milk and raw egg, then the bread crumbs, that she began to wonder about her mother?

At the bottom add a layer of Prego Fresh Mushroom sauce and a layer of eggplant slices (they should touch each other and cover end to end).

Spray a cookie sheet with cooking spray and add your eggplant slices in one layer, not touching each other.

Gluten - free Sheet Pan Eggplant Parmesan My Gluten - free Sheet Pan Eggplant Parmesan is my favorite eggplant recipe that is made by baking breaded eggplant slices on a sheet pan until perfectly golden and then topping them with a robust tomato sauce and lots of melty mozzarella cheese and served with warm pasta.

* 2 Tablespoons oil * 1 medium yellow onion, diced * 2 cloves garlic, minced * 1 pound boneless chicken, cut into strips or large chunks * 3 cups thin eggplant slices, no larger than about 1-1/4» in diameter (about 1 small Italian eggplant or one large Japanese eggplant) * 1/4 cup green curry paste (I typically use Mae Ploy) * 1 cup coconut milk * 1 cup chicken broth * 1-1/2 teaspoons fish sauce * 1 teaspoon regular or palm sugar * 1 stalk lemongrass, bruised and cut into several inch pieces * 4 - 5 Kaffir lime leaves * 1 cup bamboo shoots, well rinsed (make sure to buy the matchstick shoots rather than the bamboo tips) * 1/4 cup roughly chopped Thai basil leaves

Brush the chicken and eggplant slices with olive oil and season with salt and pepper.

Brush eggplant slices with oil, light sprinkling of salt (if skipped the pre-salting step), arrange evenly on baking tray.

Lay eggplant slices on a baking sheet that has been sprayed with olive oil and bake for 5 minutes on each side, remove from oven, dab any excess moisture and set aside.

Place eggplant slices on a cooling rack and season with salt (this will help release some of the moisture)- let sit for 10 minutes dab dry with a clean dish towel and then flip and salt the other side and dab dry after 10 minutes.

Brush eggplant slices with olive oil mixture.

BTW — if you have extra eggplant slices keep them.

Layer half the eggplant slices in the bottom.

Place eggplant slices on paper - towel - lined baking sheet, and sprinkle with salt.

I have found that for me, the sweet spot is with eggplant slices that are roughly 1/4 inch thick.

In a large bowl big enough to fit your eggplant slices, add 2 Tbsp of coconut oil, curry powder and sea salt.

Lay the eggplant slices on the cookie sheet in a single layer.

Add the eggplant slices to your large bowl and toss very well to combine.

Baked eggplant slices layered with a little canned diced tomatoes with nutritional yeast and lots of Italian seasoning is good in season.

To assemble moussaka, place one layer of eggplant slices on bottom of a 13 x 9 inch baking dish, overlapping slices.

Brush eggplant slices with grapeseed oil; sprinkle evenly with paprika, salt, and pepper, pressing to adhere.

Vegan / dairy - free: Replace the feta with grilled eggplant slices or semi-dried tomatoes for some flavor and textural excitement.

In baking dish, alternate layers of marinara sauce, eggplant slices, ricotta, parmesan and Romano cheeses, until you fill the baking dish, about 1/8 inch from the top.

Layer half of the potato and eggplant slices on top of the sauce.

So instead of pasta, I used the eggplant slices!

When they start smoking, add the eggplant slices to the parts of the grill over the coals and cook, covered, 10 — 15 minutes, flipping once.

Remove from the oven, and fold over the foil to make a packet around the eggplant slices.

The spices are mixed in with almond meal before the eggplant slices are coated.

Cover the top and sides of a colander with eggplant slices, and sprinkle them generously with salt.

Preheat oven to 325 F. Lay the eggplant slices on the baking sheet and place two big spoonfuls of stuffing at the bottom of each.

After 20 minutes pat eggplant slices dry.

Place the eggplant slices on the foil, salt them lightly and brush them with olive oil.

Top with the roasted eggplant slices in a single layer.

-- In a bowl, combine the eggplant slices and the 1/2 cup olive oil.

The eggplant slices aren't breaded either, so it's gluten - free to boot.

In the same oil, fry the eggplant slices on both sides until golden brown, adding a little extra oil if necessary.

B. Baked eggplant slices — 15 minutes a side at 180C.

Toss the eggplant slices with olive oil and black pepper and spread the slices out on a baking sheet, taking care that the slices aren't overlapping.

Briefly squeeze each of the eggplant slices in your hand to release as much excess water as you can.

Lightly season eggplant slices all over with salt; place in a single layer on several layers of paper towels inside a rimmed baking sheet.

Repeat until all the eggplant slices are back in the pan.

Place a layer of eggplant slices back into the pan.

Place eggplant slices and pepper chunks into a large baking dish and brush with the chili oil.

Cook as many eggplant slices as will comfortably fit in pan, turning once, until deep golden, about 5 minutes.

Arrange the eggplant slices on the baking sheets in a single layer, oil with 2 tablespoons of coconut oil / olive oil, sprinkle with salt and pepper, and roast for 20 minutes.

Remove the cooked eggplant slices to a plate covered.

Use a pastry brush to cover the eggplant slices in a thin layer of olive oil.

Spread 1 cup sauce over the bottom of a 13x9» baking pan; top with a layer of eggplant slices (trim as needed).