5399 eggplant eggplant Recipes

eggplant or 3 small japanese s, garlic, garbanzo beans, flat-leaf parsley, freshly squeezed lemon juice (usually 1 lemon), olive oil, olive oil for roasting the eggplant and garlic, salt & pepper to taste

eggplant , cut lengthwise (cut about 1/4-inch thick), kosher salt, mozzarella cheese - 1 slice for each slice eggplant, sliced about a 1/4-inch thick, deli sliced smoked ham - 1 piece for each slice eggplant, ripe tomato, chopped, freshly grated parmesan cheese

eggplants (and or or zucchninii), salt to spread over eggplant, olive oil, reduced-fat mozzarella cheese, thinly sliced (4% fat, if you don tsp have you can use the normal 1), parmigiano, grated, marinara sauce (if possible with basilicum and oregano), basilicum pesto sauce (substitute basilicum fresh or dry), oregano

eggplant or 3 japanese s, trimmed and cut into 2-inch pieces, olive oil, for drizzling , plus 1/3 cup, kosher salt, for seasoning , plus 1/2 tsp, freshly ground black pepper, for seasoning , plus 1/4 tsp, cannellini beans, drained and rinsed, loosely packed fresh flat-leaf parsley, fresh lemon juice (from about 1 lemon), garlic

creole sauce (see link to the recipe below ), creamy crab sauce, chopped shallot, flour, milk, dry white wine or dry champagne, salt, ground black or white pepper, egg yolk, beaten, lump crabmeat, fried eggplant, plain fine dry bread crumbs, fresh grated parmesan cheese, few sprigs parsley, salt, pepper, egg, milk, eggplant

eggplants , about 1 1/2 lb, cut into 1/2-inch thick medallions, fresh mozzarella di bufula , cut into 1/2-inch thick slices, flour, eggs, beaten, extra-virgin olive oil, for frying, leaves basil, fresh tomatoes, chopped into 1/4-inch dice , with juices, salt and pepper, parmigiano-reggiano, grated

eggplants (about 2-1/2 lb total), cut lengthwise into 1/2-inch-thick slices, olive oil, bottled black olive paste such as tapenade or olivada (available at specialty foods shops and some supermarkets), red bell peppers , each roasted (procedure follows) and cut lengthwise into 3 sections, soft mild goat cheese , such as montrachet, sliced thin, parsley springs for garnish if desired, chopped fresh parsley leaves , preferably flat-leaved, garlic clove, sliced, balsamic vinegar, water, extra-virgin olive oil

eggplants, cut vertically into 1/2-inch thick slices, red peppers, quartered and seeded, yellow peppers, quartered and seeded, red onions, sliced 1/2-inch thick, olive oil, garlic, finely chopped, lemon juice, soft goat cheese, crumbled, chopped oregano, salt and freshly ground pepper

eggplants, cut vertically into 1/2-inch thick slices, red peppers, quartered and seeded, yellow peppers, quartered and seeded, red onions, sliced 1/2-inch thick, olive oil, garlic, finely chopped, lemon juice, soft goat cheese, crumbled, chopped oregano, salt and freshly ground pepper

dice eggplant , lightly salted to release excess water and bitterness, peeled and brunoised red pepper, peeled and brunoised yellow pepper, brunoised apple-wood smoked bacon, garlic cloves, crushed, chiffonaded basil, extra virgin olive oil, freshly picked thyme, salt and freshly ground black pepper, fried eggplant , recipe follows, japanese eggplant, salt , to purge the eggplant, buttermilk, flour, seasoned with salt and freshly ground black pepper

dice eggplant , lightly salted to release excess water and bitterness, peeled and brunoised red pepper, peeled and brunoised yellow pepper, brunoised apple-wood smoked bacon, garlic cloves, crushed, basil chiffonade, extra virgin olive oil, freshly picked thyme, salt and freshly ground black pepper, fried eggplant , recipe follows

eggs, grated parmesan, dried parsley, black pepper, garlic powder, bread crumbs, eggplants, peeled and thinly sliced, olive oil , to fry eggplant, vita greco s gravy, to cover , recipe follows, mozzarella, vita greco s gravy, olive oil, mixed chopped meat ( veal, pork and beef), pork neck bones, sweet italian sausage, lamb shank, mixed chopped meat (veal, pork, beef), eggs, handful chopped fresh italian parsley, black pepper, grated locatelli romano, bread crumbs, garlic cloves, sliced, olive oil , for browning, garlic cloves, sliced, olive oil, tomato paste, crushed tomatoes, black pepper, salt, a few pinches sugar, handful chopped fresh italian parsley, basil leaves, a few pinches grated locatelli romano, tomato sauce, water

eggplants, peeled & cut into 1/2 -thick rounds or 2 -3 medium eggplants, peeled & cut into 1/2 inch -thick rounds, olive oil, divided, leeks (white and pale green parts only) or 5 -6 green onions, garlic cloves, minced, egg, beaten, sharp white cheddar cheese, coarsely grated, romano cheese, coarsely grated, walnuts, chopped, ground cumin, greek oregano, double crust pie crust

eggplant (2 if using small italian s), honey, olive oil, mashed garlic cloves, aleppo chili (optional), balsamic vinegar, salt and pepper

eggplants, olive oil, minced garlic, crushed red pepper flakes, tomatoes, seeded & chopped, heavy cream, fresh basil chiffonade, freshly grated parmesan cheese, fresh ground black pepper, salt (for ing the eggplant)

salt pork, garlic cloves, coarse salt, fresh cilantro, stemmed, cayenne pepper, baby eggplants (about 4 inches long and no more than 2 inches thick), olive oil , for brushing the eggplant

eggplant, eggs, beaten, olive oil , to fry eggplant, salt and pepper, flour , add more as needed, parmesan cheese, shredded mozzarella cheese, italian tomato sauce

hunts chunky crushed tomatoes, hunts tomato paste, stewed tomatoes (italian ), extra virgin olive oil, chopped garlic cloves (cut in halves or thirds ), garlic juice (from jar), shallot (diced ), dried oregano, dried basil, splenda granular (sugar substitute ), salt, black pepper, eggplants (about 1 lb), unseasoned breadcrumbs, flour, eggs (beaten ), extra virgin olive oil, marinara sauce, parmesan cheese (grated ), fratella cheese (crumbled ) or 8 slices fontina, pepper