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Heat the oven to 425°F. Spray a baking sheet with cooking spray. Arrange the eggplant in a single layer. Bake for 20 minutes or until tender, turning halfway through baking.
Add the eggplant to the casserole, cover and cook over moderately low heat, turning once, until charred on the outside and soft within, about 40 minutes. 2. Transfer the eggplant to a colander set ...
Ratatouille. This beautiful summer dish layers slices of eggplant with zucchini, tomato, bell pepper, onion, and summer squash. It's a show-stopping side that would be perfect alongside a roasted ...
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For the sandwiches: Preheat a grill or broiler. Soak eight 12-inch wooden skewers in water for at least 30 minutes. In a mixing bowl, combine the olive oil, salt, cayenne, and black pepper and mix well with a fork.
Bursting with eggplant, tomatoes and zucchini, this classic French dish is the perfect way to use up summer produce. To prevent a watery stew, make sure you salt the eggplant ahead of time and ...
Salad with tomato, cucumber, onion, mint, olive oil and lemon juice. Babba ghanoush (بابا غنوج) Roasted eggplant, cut into pieces and tossed with tomatoes and onions. Fattoush (فتوش) Chopped vegetable salad (tomato, cucumber, radish, etc.) tossed with pieces of dry or fried flatbread and seasoned with olive oil, lemon juice and sumac.
From appetizers, to salads or main dishes, eggplant proves to be a rather useful. Skip to main content. 24/7 Help. For premium support please call: 800-290-4726 more ways to reach us. Sign in ...