204876 roasted eggplant olive spread chips Recipes

eggplant peeled and sliced thin vertically, olive oil, garlic powder, basil o italian seasoning, shredded mozzarella cheese

eggplant- we leave the skin on, olive oil, garlic powder , oregano, basil and or or italian seasonong, shredded mozzarella cheese , may be part skim if watching your fat, grated parmesan or romano cheese, quality thick tomato sauce, the kind with less sugar and salt and no starches etc

eggplants, tomatoes, salt, green korean peppers or 1 large poblano chile, garlic clove, minced, white wine vinegar, sugar, extra-virgin olive oil, plus more for drizzling, freshly ground pepper, basil, thinly sliced

eggplants (about 13 oz), extra-virgin olive oil, divided, fine sea salt, freshly ground black pepper, chopped fresh basil, chopped fresh sage, chopped fresh rosemary

eggplants, 1/2-inch cubes, olive oil, divided, onion, chopped, garlic cloves, minced, bay leaf, kosher salt, fresh rosemary, chopped or 1 tsp dried rosemary, fresh oregano, chopped or 1 tsp dried oregano, crushed tomatoes, diced tomatoes, salt and pepper, grated romano cheese (optional)

eggplant, tahini, fresh lemon juice, olive oil, minced garlic, cayenne, salt and freshly ground black pepper

eggplant, grated myzithra cheese, fresh lemon juice, olive oil, garlic, minced, salt and freshly ground black pepper

eggplants , slice 1/4-inch, ripe cherry tomatoes, cut in halves, olive oil, divided, leaves fresh basil, shredded, salt and pepper

eggplant, onion, garlic, unpeeled, extra-virgin olive oil, balsamic vinegar, freshly squeezed lemon juice, grated parmesan, salt and coarsely ground black pepper, loosely packed cilantro, roughly chopped

eggplants (3 lb), unpeeled, cut into 1 1/2-inch chunks, kosher salt, shallot, garlic, flat-leaf parsley , packed, full flavored walnut oil, extra-virgin olive oil , plus as needed, freshly ground pepper

eggplant, peeled, red bell peppers, seeded, red onion, peeled, garlic cloves, minced, extra virgin olive oil, kosher salt, freshly ground pepper, tomato paste, preheat oven to 400 degrees .

eggplant, red pepper, garbanzo beans, olive oil or sesame oil, + oil for drizzling veggies, tahini, garlic (or to personal taste), cumin, salt, + on top of veggies, pepper on veggies, lemon, fresh parsley, chopped, + garnish

eggplants, garlic, onions, basil leaves, olive oil, salt and pepper to taste

cubed peeled eggplant (about 1 1/2 lb), olive oil, uncooked penne (tube-shaped pasta), dried oregano, chickpeas (garbanzo beans), rinsed and drained, stewed tomatoes, undrained, egg, crumbled feta cheese, salt, black pepper

eggplant, shallots, peeled, plain low-fat yogurt, lemon juice, olive oil, chopped fresh chives, salt, pepper, lemon, cut into wedges, pitas, each cut into 8 wedges, paprika (optional)

eggplant, extra-virgin olive oil, sherry vinegar, salt, dried marjoram, pepper, garlic cloves, minced, chopped onion, chopped tomato, chopped fresh parsley, focaccia (italian flatbread), cut in 12 wedges

eggplant, rinsed, ends trimmed, and cut into 1/2-inch chunks, olive oil, minced garlic, salt, pepper, onion (about 8 oz.), peeled and diced (1/4 in .), crushed or ground tomatoes, dried basil, sugar, dried oregano, hot chili flakes

eggplant, cut into 1-inch cubes (about 3/4 lb), green bell pepper, red bell pepper, vidalia or other sweet onion, cut into 8 wedges, garlic clove, chopped, olive oil, salt, black pepper, ground cumin, red wine vinegar, ground red pepper, chopped fresh parsley