29 rachael ray eggplant Recipes

refrigerated pizza dough, salt & pepper, extra virgin olive oil, ricotta cheese, smoked gouda cheese or 1 cup mozzarella cheese, shredded, roasted garlic clove, sliced onion , caramelized, sun-dried tomato, eggplant, grilled & chopped

firm eggplant, salt and pepper, grill seasoning blend (recommended: mccormick montreal seasoning ), semi-soft garlic and herb cheese (recommended: alouette or boursin), ricotta cheese, freshly grated parmigiano , a couple of handfuls, a few grinds black pepper, soft sun-dried tomatoes, chopped (tender sun-dried tomatoes are available in small pouches in produce department), arugula leaves, chopped, basil leaves, chopped

tomatoes or 1 (14-oz) can diced or stewed, peeled kuri , pumpkin or butternut squash, cut into bite-size pieces, extra-virgin olive oil, plus more for drizzling, salt and freshly ground black pepper, freshly grated nutmeg, mild red frying peppers or 2 small red bell peppers, seeded and quartered lengthwise then thinly sliced, onions or 1 large, quartered lengthwise and thinly sliced, garlic, sliced, fresh gingerroot, peeled and grated, firm eggplant, diced into bite-size pieces (1 to 1 1/4 lb), west indian curry powder* (a couple of scant palmfuls ), chile powder (a palmful), ground cardamom (1/3 palmful), mango chutney , plus some more to pass at table, chicken stock, red rice , cooked according to package directions, or brown rice, zest and juice of 1 lime or kaffir lime leaves, scallions , thinly sliced on an angle, note : west indian curry powder is common in grocery stores. it is primarily cumin, coriander, and turmeric and bright yellow-orange in color)

firm zucchini, firm eggplant, all natural olive oil cooking spray, sea salt or kosher salt and freshly ground black pepper, ricotta cheese, grated parmigiano-reggiano, fresh mint leaves, loosely packed, finely chopped, fresh flat-leaf parsley tops, chopped, egg yolks, lightly beaten, garlic , pasted or grated, fresh chile , such as fresno, seeded and finely chopped, a few grates whole nutmeg, a handful fresh basil leaves , torn or shredded, passata or tomato sauce, butter, panko

eggplant : 4 (5 to 6-inch) japanese or 1 small, firm, extra-virgin olive oil , 2 turns of the pan, garlic, chopped, salt and pepper, fresh wild mushroom ravioli, vine ripe tomatoes , about 8 oz, goat cheese, to crumble, leaves, fresh basil leaves , torn or shredded

eggplants (about 1 lb each), flat leaf parsley, lemon juice (plus more for seasoning ), tahini (sesame seed paste), garlic cloves, chopped, extra virgin olive oil, salt and pepper, pita bread, cut into wedges and warmed

eggplant, thinly sliced, extra-virgin olive oil , to baste slices plus 1 tbsp, crushed red pepper flakes, salt and freshly ground black pepper, red wine vinegar, chopped flat leaf parsley, to garnish, total italian table cheeses , 1/3 lb each of 2 varieties: sharp provolone, pepato, fontina, parmigian-reggiano, roasted red peppers, drained and sliced, quartered artichoke hearts, 15 oz, drained well, button mushrooms, 14 oz, drained, garlic, crushed, lemon, juiced, drizzle extra-virgin olive oil, chopped flat-leaf parsley, thyme, salt and freshly ground black pepper, total (1/4 lb each) thinly sliced italian meats : sliced sopressata, capicola and genoa salami, black olives from bulk olive bins , any variety

red bell peppers, fresno chile pepper or holland chile pepper, head garlic, fresh rosemary , leaves picked and finely chopped, firm eggplant, extra-virgin olive oil , for brushing eggplant, salt and freshly ground black pepper, chicken stock, italian tomatoes, fresh basil leaves , torn, fresh oregano , leaves picked and finely chopped, fusilli pasta, grated pecorino cheese, fresh flat-leaf parsley , leaves picked and chopped

extra-virgin olive oil , eyeball it, cracked garlic , 2 cloves chopped garlic, eggplant, firm, coarse salt and black pepper, red onion, chopped, chopped fire roasted tomatoes (recommended : muir glen), tomato sauce, sub rolls, split, fresh basil leaves, thinly sliced or torn, grated parmigiano-reggiano, smoked mozzarella, thinly sliced

evoo, plus more for liberal drizzling, firm eggplant, halved, scored with paring knife, salt and freshly ground black pepper, garlic, ends cut to expose the cloves, fresh thyme, chopped, crushed red pepper flakes, onion, chopped, tomato paste, chicken stock, dry white or red wine, fire roasted tomatoes of any variety (whole, diced or crushed ), a few leaves fresh basil , torn, plus a few for garnish, crumbled or grated ricotta salata, garnish

extra-virgin olive oil, garlic cloves, crushed, fresh rosemary, crushed red pepper flakes, eggplants , about 1 1/2 lb, tomatoes, salt and freshly ground black pepper, fresh basil leaves, fresh flat-leaf parsley leaves, shelled pistachios, toasted, a couple handfuls grated parmigiano-reggiano, arugula leaves, sesame sub rolls , split lengthwise, smoked fresh mozzarella or fresh mozzarella

firm eggplants, about 6 to 7 inches long and 3 inches wide or 5 japanese eggplants about the same size, extra-virgin olive oil, salt and freshly ground black pepper, ground beef or lamb, tomato paste, onion, finely chopped, garlic, finely chopped, a small handful raisins, splash white wine or chicken stock, toasted pine nuts, a handful basil leaves , torn or chopped, butter, bread crumbs, chopped parsley leaves , a couple generous handfuls, grated pecorino cheese or parmigiano-reggiano

firm eggplant, garlic , cracked away from the skin, ground allspice, coarse salt and black pepper, handful flat-leaf parsley tops, a drizzle extra-virgin olive oil, whole grain baguette or other long crusty bread, sliced at bread counter

firm eggplants, each 5 to 6 inches in length (about 1 3/4 lb), salt, organic chopped frozen spinach, extra-virgin olive oil, plus more for baking dish, ground veal, ground or rubbed sage, salt and freshly ground black pepper, garlic, minced, butter, slightly rounded tbsp all-purpose flour, milk, freshly grated nutmeg, egg, freshly grated parmigiano-reggiano, pane bello or good quality white , crusty bread, crusts trimmed and torn, a few sprigs fresh parsley, leaves only

extra-virgin olive oil, divided, basmati rice, chicken stock, divided, bay leaf, fresh or dried, lemon , zested, ground turmeric, ground coriander, ground cumin, ground cardamom , optional, butter, onion, thinly sliced, garlic, chopped, eggplant, peeled and chopped, red bell pepper, seeded and chopped, fire roasted diced tomatoes, drained, chick peas, drained, salt and pepper, mild or hot curry paste, scallions, chopped, chopped roasted cashews

tuna steaks , 6 to 8 oz, balsamic vinegar , just enough to lightly coat the steaks, fresh rosemary, leaves chopped , about 3 tbsp, steaks seasoning blend or coarse salt and pepper, extra-virgin olive oil, for drizzling , about 2 tbsp, extra-virgin olive oil , 2 turns of the pan, garlic, chopped, onion, chopped, young, firm eggplant, zucchini, yellow squash, fresh thyme, leaves chopped , 2 tbsp, salt and pepper, vine ripe tomatoes, seeded and diced, vegetable antipasto sutffed bread , recipe follows

extra-virgin olive oil, garlic, rosemary, firm eggplant, 8 slices 1/2-inch thick, salt and freshly ground black pepper, pitas or flat breads, halved across, blue cheese, 8 slices (recommended : cambozola), prosciutto, baby arugula

red bell peppers, seeded and cut lengthwise into 1-inch wide strips, baby eggplant , quartered lengthwise, baby zucchini , quartered lengthwise, tomatoes , quartered lengthwise and seeded, shallots, peeled and sliced lengthwise, extra-virgin olive oil , to coat, coarse salt and pepper