152218 eggplant olive truffles Recipes

eggplant (about 1 1/2 lbs.), olive oil, divided, drained canned garbanzo beans (chickpeas), fresh lemon juice, generous tsp. tahini (sesame seed paste), garlic clove, minced, chopped parsley

eggplants (about 2 lbs each), olive oil (extra-virgin), tomato sauce, parmigiano, freshly grated, fresh mozzarella cheese, cut into 1/4 inch thick slices (di bufala ), basil, leaves only, coarse unseasoned bread crumbs (lightly toasted fresh ), kosher salt , to taste, black pepper, freshly ground

eggplants, olive oil, onions, peeled, garlic cloves, peeled, tomatoes, peeled, pomegranate paste, fresh mint, chopped or 2 tsp mint, dried, salt, pepper, angelica, powder (optional)

eggplant, olive oil, lemon juice (fresh is best ), garlic (minced ), honey, salt, pepper

eggplants (about 3), cut crosswise into 1/3-inch-thick rounds, tomatoes see pics 2 large cans and 1 medium., olive oil, garlic cloves, finely chopped, fresh basil leaves , torn in half, black pepper, dried hot red pepper flakes, all-purpose flour, eggs, panko (japanese bread crumbs) i used the whole bag., grated parmigiano-reggiano (2/3 cup) 1 cup would be better, get aged over 3 years., chilled fresh mozzarella (not unsalted), thinly sliced, your liking ) of shredded italian cheese (i like the ones with mixed provolone, asiago, parmesan and mozzarella) use lots., do not add salt if using canned. a lot of salt in the cans and cheese., if you use fresh roma tomatoes , use 1 1/2 tsp salt, no more., forget the bitterness thing. just salt each side ., i always was leary of eggplant because of the name. it actually has little flavor and gets most from the oil and whatever it is cooked with., this was very similiar to moussaka i learned to make and absolutely love. i have the pics and will post that recipe.

eggplant , cut into 1/4-inch slices, olive oil, marinara sauce , or your own homemade sauce, shredded part-skim mozzarella cheese , packed measure, shredded reduced-fat sharp cheddar cheese , packed measure, shredded parmesan cheese

eggplant, olive oil, part-skim ricotta cheese, tomato, chopped, mustard

eggplant, olive oil, sea salt, ground black peppercorns, basil leaves, semi dried tomatoes, feta cheese (thin slices)

eggplants, olive oil, onion, finely chopped, chopped tomatoes, tomato puree, fresh oregano, fresh basil, plain flour, sliced mozzarella cheese

eggplants, olive oil, green peppers, diced, onions , chopeed, chopped celery, garlic cloves, chopped, shelled medium-sized shrimp, white lump crabmeat , picked over, chopped parsley, salt , to taste, fresh ground black pepper , to taste, crushed red pepper flakes , to taste, fresh breadcrumbs (or more ), paprika

eggplants , cut in 1/2 lengthwise, olive oil, onion, peeled and thinly sliced, water, chopped fresh thyme leaves, chicken or vegetable stock

eggplant, olive oil, fresh basil, finely chopped, sun-dried tomato paste, soft goat s cheese, fresh white breadcrumbs, grated parmisan cheese

eggplant, olive oil, asiago cheese, parmesan cheese, mozzarella cheese, bread crumbs, eggs, pasta sauce, garlic powder

eggplants, olive oil, italian bread crumbs, parmesan cheese

eggplant, olive oil, mozzarella cheese, tomato sauce, italian-style fine dried bread crumbs, shredded parmesan cheese

olive oil, red bell peppers, diced, garlic cloves, chopped, dried crushed red pepper, eggplant, unpeeled, cut into 1/2-inch cubes, dried leaf oregano, diced tomatoes in juice, sliced fresh basil, coarsely chopped pitted kalamata olives or other brine-cured black olives, tomato paste, red wine vinegar, penne pasta, feta cheese, crumbled

eggplant (about 1 1/2 lb), olive oil plus additional for coating eggplant, head garlic, unpeeled, fresh lemon juice , or to taste, well-stirred tahini (sesame seed paste), chopped fresh parsley leaves, pita wedges, toasted if desired