Sentences with phrase «end of each eggplant»

Place about 1 tablespoon of the cheese filling at the end of each eggplant slice; roll up.

Spoon about 2 Tbs of the mixture onto one end of each eggplant slice.

Scoop one tablespoon of ricotta and basil mixture onto wider end of eggplant and then roll tightly.

Not exact matches

Used half zucchini and half eggplant and canned tomatoes, ended up removing a cup of the couscous before mixing with the vegetables because I wanted a higher veggies to starch ratio.

Ratatouille is a dish traditionally made from zucchini, eggplant, and tomatoes making it the perfect end - of - summer dish to highlight warm - weather produce!

Other odds and ends — all in very small amounts of 2 to 4 tablespoons — in addition to the refried beans, Mexican rice, eggplant, tortillas, and grilled bread included a more risotto - like rice, caramelized onions (sort of fajita style), bronzed carrots (slices of carrot roasted with blackening seasoning and brown sugar), green beans cooked with tomatoes and onion, very thick pureed white bean soup, about 5 sweet potato fries, a couple of artichoke hearts, a dab of roasted red peppers, and half of a veggie burger made with black beans and corn.

The eggplant ended up in there on a whim, after I found a couple of mature ones ready for picking in the garden.

I knew I wanted to do something with the great end of the summer eggplant I had lying around and thus these Spinach, Eggplant and White Bean Burgers were eggplant I had lying around and thus these Spinach, Eggplant and White Bean Burgers were Eggplant and White Bean Burgers were created.

Eggplant is a transitional berry (that's right — it's not actually a vegetable or even a fruit), and like most berries, peaks toward the end of summer and begins to decline in the fall.

At the end of a busy week of recipe testing, my refrigerator was crammed with batches of an eggplant - tomato pasta dish and various versions of caramelized onions seasoned with fennel seeds and black olives.

Loosely roll the eggplant starting from one of the long ends (not too tightly or too much of the filling will fall out!).

I've got a mix of the end of summer (eggplant) with the beginning of fall (apples) for this week's recipes.

This casserole actually ended up being a collaboration of many things from my basket: juicy, right off the vine tomatoes, sweet hungarian peppers, and of course the plum - stained eggplant.

Potatoes, bell peppers and tender - melt - in - your - mouth chunks of eggplant are simmered up in a smoky paprika sauce to make this hearty and comforting vegan goulash.The other day I was looking at my blog stats and I noticed that someone ended up...

Roasted Eggplant Risotto with Capers and Basil (add a few dollops of almond ricotta at the end of cooking, reducing the coconut milk by a little bit)

I ended up roasting an eggplant and mixing about 1/4 of it into the cheese before forming the ball.

Everytime i make (attempt to make) eggplant, i end up with mush or too raw or like a sponge - cake that's been soaked in a vat of oil.

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)

On a plate, put one smoked eggplant disk, top with a slice of cheese, and repeat 2 or 3 more times, ending with an eggplant disc.

And, as October draws to an end, bringing it with, the end of the peak season for eggplant, let's just take a moment to celebrate the humble eggplant in al its glory in this fine shakshuka dish from Tunisia.

(My kids, all young adults now, and still living at home, always question my use of eggplant in cooking for some reason and always end up liking it!)

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

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).

Located inside the Santa Teresa Sofitel, this high - end restaurant offers exciting dishes like eggplant gnocchi, Brazilian breads with a series of housemade spreads, fresh hearts of palm drenched in a grapefruit vinaigrette, breaded goat cheese served with a cupuacu marmalade, and a traditional Brazilian bean soup.