Sentences with phrase «of eggplant in»

Place two pieces of eggplant in a baking tray or dish.

(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!)

Dredge each slice of eggplant in batter and then into breadcrumbs to coat each side (Tip: use one hand for wet and one for dry).

Place a single layer of eggplant in the pot.

A couple weeks ago we got a lot of eggplant in our CSA basket and for some reason I struggle with figuring out how to use it.

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.

(place slices of eggplant in a medium bowl and sprinkle with 1/2 teaspoon salt, let sit 20 minutes then drain but do not rinse)

Also had a bit of eggplant in the fridge so threw that in there for a bit more sustenance.

I'm so making this tomorrow: got lots of eggplant in my veggie delivery basket today, so I picked up some parmesan + mozza at the grocery today:) As so often before, your timing is impeccable!

Not exact matches

Use any of your fave vegetables — toss in broccoli, zucchini, eggplant, and more.

It reminds me of someone at the local farmer's market who, each year claims their eggplant is the best in the area.

Spread out the zucchini and eggplant slices on a bbq, in a grill pan or in the oven, a couple of minutes on each side.

Even my partner said: if there are chunks of something in a meal, like the eggplants are, then I don't think I am not getting enough — aka I am not missing the meat!

In the summer, it's all about the slow - roasted tomatoes, eggplants and peppers served with some sort of bread, herbs, greens and good olive oil.

Another in my party selected the Lamb Rack that had a Mediterranean spin as it's served with an eggplant - olive caponata — a Sicilian stew of sorts — all kicked up a notch with a garlic jus.

I love almost everything but here in the middle east I love to eat Sabich — pita filled with cooked eggplant, potato, eggs, sallad and of course hummus and tahini!

The salting helps to rid the eggplant of bitterness that sometimes comes from the seeds in it.

PEEL and dice eggplant, then soak 20 minutes in hot, salted water (2 teaspoons salt per large bowl of hot water).

Whether you make your version of the muffuletta sandwich in the traditional style, loaded with meat — capicola, salami, pepperoni, prosciutto, and the like — or you prefer a meatless option like this recipe for Eggplant Muffuletta Sandwiches, the one thing you can't leave out is the olive salad.

The cavatelli pasta with lamb neck ragu, eggplant, orange, and Pecorino was stellar — I want to put orange in all of my pastas now.

Change up the flavor by adding in one of these: kalamata olives roasted red pepper jalepenos roasted eggplant spinach and artichoke scallions sundried tomatos and basil

The other week i started making this sauce before I realised I was out of pumpkin... So I used roast eggplant instead (and thyme in place of sage).

Peel eggplant and cut into cubes, place water in the bottom of pot and steam or boil eggplant until soft.

Mushrooms in all their mossy earthiness are an autumn star but I also find at the market a basket of baby purple and white striped eggplant so both are roasted in a heady za'atar spice blend.

In our version of this traditional Greek casserole, layers of tender roasted eggplant, potatoes and zucchini are layered with a sublime cinnamon - scented tomato sauce and topped with velvety, creamy topping of pine nut custard.

Lightly oil a 9 x 13 pan and pre-heat oven again to 400 F. Spread 1/4 cup of sauce in the pan, then add a layer of the following; eggplant, potatoes, sauce, and half of the breadcrumbs.

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

In this landmark cookbook, he remixes foods of the African diaspora to create exciting and approachable recipes such as Corn Maque Choux - Stuffed Jamaican Patties with Hot Pepper Sauce, Berebere - Spiced Black - Eyed Pea Sliders, Crispy Teff - Grit Cakes with Eggplant, Tomatoes, and Peanuts, and Groundnut Stew with Winter Vegetables and Cornmeal Dumplings.

Posted in 68 days of Gourmet, Blogging Events, Cheese, Ethnic, Greek, One Dish, Pasta, Tomato, Vegetable, tagged eggplant, Ethnic, Feta, gourmet magazine, Greek, lamb, One Dish, Pasta, Tomato on January 28, 2010 6 Comments»

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.

One of my favorite ways to use eggplant is to pickle it in Italian style.

Made of chopped sweet potatoes with feta cheese between layers of eggplant, mint, pomegranate, and yogurt are also main components in the finished dish.

To make a dent in the nine pounds of eggplant I harvested in one day, I chose a recipe for eggplant stacks from Silvena Rowe's Purple Citrus and Sweet Perfume.

Everything turned out fab, my only slight teeny - tiny tweak is going to be to use less oil in the eggplant frying next time because mine too soaked up all of the oil.

The best part was that I used the tomatoes and eggplant and oregano from my garden — and also threw in some basil because I still have tons of it on hand.

Just made this dish (I am genuinely typing with a plate in front of me as I speak), and was wondering about an issue I had with the eggplant.

I assumed the salting of the eggplant was to get it less sponge - like to prevent it soaking up all the oil in the pan... despite liberal salting and a 35 minute sit, my eggplant sucked up all the oil like a complete jerk.

I added a couple of cubed zucchini to one large cubed eggplant and roasted them in the oven (400 for 25 minutes) while I prepared the other ingredients.

You mention sautéing the carrots and celery in the remaining oil, but the eggplant absorbs all of the oil, so I added a bit more to the skillet prior to adding the carrot / celery dices.

I just made this, but didn't have enough eggplant, so I subbed in a can of chickpeas and I thought it still worked really well.

I also just read an article in Food and Wine on Ottolenghi and cut out some of the featured recipes - one of them is lamb - stuffed eggplant.

I planted eggplant for the first time in my garden this year, determined to figure out a way to eat one of the few vegetables I didn't like.

I made this tonight, but instead of cooking in the oven I grilled the eggplant.

In our second go - around, we replaced the eggplant with a bunch of red and orange peppers we need to use, we also used lime zest instead of the lemon.

And because I'm weird and spot spelling errors like some sort of freak (in others» writing, but sadly, not often in my own...), eggplant is misspelled in the list of ingredients.

Blanching also reduces the oil absorption but leaves a lot of moisture in the eggplant.

Another way to get rid of potential bitterness in eggplant, esp the long thin ones is the quarter slice them almost up to the stem and dip in boiling water for a couple minutes.

I have all of the ingredients chopped and the eggplant sitting in the colander as I type.

For this easy recipe, I chose to use eggplant because I love the taste of eggplant after it's been roasted in the oven.

When I fry eggplant in oil, the eggplant usually absorbs too much oil and I never seem to get away with just 1/4 of a cup of oil.