64 mixed vegetable eggplant Recipes

mixed tender herbs (such as basil, thai basil, mint, cilantro, tarragon, and celery leaves), divided, sliced scallions, divided, peeled ginger, sliced, garlic clove, vegetable oil, divided, unseasoned rice vinegar, sesame seeds, kosher salt and freshly ground black pepper, cooked, cooled wheat berries , farro, or brown rice, chopped mixed summer vegetables (such as bell peppers, eggplant, chiles, zucchini, summer squash, carrots, celery, radishes, and cherry tomatoes)

eggplants , large, salt, flour, baking powder, ground cumin, ground coriander, chili powder (ground chiles, not the mix you use to make chili), water, vegetable oil

eggplant, zucchini, tomatoes, skinned, red pepper, de-seeded and cut into 1 inch (2.5 cm ), fennel bulb, chopped, onion, sliced and cut into 1 inch (2.5 cm ), fat garlic cloves, crushed, fresh basil leaves , torn so that they stay quite visible, extra virgin olive oil, pitted black olives, chopped, capers, drained, salt & freshly ground black pepper, couscous, vegetable stock, firm goat cheese, salt & freshly ground black pepper, mixed salad greens or 3 oz baby greens, extra virgin olive oil, cayenne pepper, ground cumin, tomato puree, lime juice (about 2 limes), black onion seeds

eggplant, peeled 1/4 inch slices, salt, onion, sliced, green pepper, seeded and sliced (optional), zucchini, sliced, garlic, minced, oil, tomato, cored seeded,sliced in 8 ths, oregano, basil, salt, pepper, pie crust mix, grated parmesan cheese, shredded mozzarella cheese

blsp olive oil, onion, sliced, garlic cloves, minced, carrots, peeled, chopped, potatoes, peeled, diced, celery ribs, chopped, eggplant, diced, broccoli, cut into florets, mixed beans, condensed tomato soup, crushed dried chili

eggplant , cut into 1/2-inch-thick slices, red bell pepper, cut into 6 wedges, freshly ground black pepper, divided, ciabatta bread, sherry vinegar, extra-virgin olive oil, dijon mustard, salt, arugula, grape tomatoes, halved, fresh baby spinach, goat cheese , cut into 4 slices, sweet chipotle snack mix

boneless beef top loin steak, cut 1-inch thick, olive oil-flavored vegetable cooking spray, zucchini, cut diagonally into 1-inch pieces, japanese eggplants or 1 medium baby eggplant, cut diagonally into 1-inch pieces, red bell peppers or 1 large yellow bell peppers or 1 large green bell pepper, cut into 1-inch strips, onion, cut into 1-inch wedges, mushrooms, salt, mixed salad greens , torn, nonfat italian dressing, balsamic vinegar, garlic, crushed, dried rosemary leaves, crushed, pepper

yellow cake mix, vanilla instant pudding mix (4 serving size), eggs, sour cream, vegetable oil, grated peeled eggplants, nutmeg, cinnamon, salt

eggplants, onion, garlic, ketchup, chopped tomato, green onion, finely chopped, cumin or 1 tsp mustard seeds, fresh coriander, mixed spice, asafetida powder, turmeric powder, coriander powder, garam masala, chili powder, salt, vegetable oil

eggplants (japanese prefered), salt, green beans, trimmed, vegetable stock, soy sauce, rice wine or 2 tbsp dry sherry, rice wine vinegar or 1 tbsp cider vinegar, sugar, canola oil, onion, chopped, garlic cloves, minced, grated fresh ginger, dried hot red chili pepper, crumbled, cornstarch, mixed with, water, chopped fresh cilantro

garlic, chunk peeled, fresh ginger, water , plus more as needed, vegetable oil, coriander seeds, cumin seeds, green cardamom pods, whole allspice, cinnamon stick, broken in 1/2, bay leaf, preferably fresh, yellow onion, sliced, madras-style curry powder, jalapeno, or more to taste, whole, peeled, canned tomatoes (with puree), roughly chopped, mixed 1-inch-cut vegetables , such as cauliflower, potatoes, green beans, or eggplant, kosher salt and freshly ground black pepper, unsweetened coconut milk, cubed) cooked chicken, preferably thigh or leg (optional), cilantro leaves, for garnish, suggestion : basmati rice and chutney

eggplant , halved lengthwise, zucchini , halved lengthwise, onions, peeled and cut in 8, ripe tomatoes, halved, bell peppers (mixed colors are the best), halved, garlic cloves, chicken stock, light cream, salt , pepper, thyme, olive oil, basil leaves or your favorite fresh herb, shredded

eggplants timmed and cut into 1/2 inch cubes, vegetable oil, onion cut medium dice, garlic minced, minced fresh ginger, garam masala ( indian spice mix ), ground cumin, cayenne pepper, petite diced tomatoes, drained, fresh chopped cilantro, water

eggplant , largish, zucchinis, red onions, capsicums (mix colours, or what is in season), tomatoes (depending on size, 1 or 2 per person), garlic (1-2 per person ), olive oil, fresh rosemary, fresh lemon tyme (which is what i had growing, i m sure regular tyme would be just as nice), good pinch of dried oregano (if i had fresh, i would have used fresh!), salt and pepper to taste

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.

chicken breasts, sliced, green onion, sliced, cornstarch, mix (50% water, 50% cornstarch, need 1 1/2 tbsp.), vegetable oil, sesame oil, japanese eggplants , sliced lengthwise into quarters (depending upon size), fresh garlic, chopped, red bell peppers, chopped, cooking wine (rice wine), soy sauce, oyster sauce, water, cooked rice , for serving, egg white, cornstarch, vegetable oil, salt

beef roast, olive oil, rosemary leaves, chopped, milk, eggs, scant 1/2 tsp salt, freshly ground black pepper, all-purpose flour , sifted, beef drippings or vegetable oil, garlic infused oil , plus more if needed, eggplant, salt, snipped chives, freshly cracked black pepper, a lemon, juiced, extra-virgin olive oil, plus more , if needed, good white wine vinegar, fat pinch superfine sugar, mint leaves, chopped, shelled peas (about 3 1/2 lb unshelled), mixed salad greens, heads belgian endive, separated into leaves, ripe avocados, cut into bite-size chunks

baby lima beans, dried, rinsed and picked over, garlic cloves, leek , thoroughly cleaned, wihte part chopped, green part removed, fresh dill , trimmed anc coarsely chopped (1 cup packed), vegetable soup mix , such as manishewitz, celery root, rutabaga, pearl barley, rinsed and picked over, dried split peas, rinsed and picked over, sweet onion, chopped, carrots, thinly sliced, celery, chopped, green bell pepper, stemmed, seeded and chopped, red bell pepper, stemmed, seeded and chopped, parsnips, thinly sliced, eggplant, cut into 1/2 inch dice, sweet potato, cut into 1/2 inch dice, kosher salt, black pepper, freshly ground, zucchini, thinly sliced, frozen green beans, frozen corn, frozen peas