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We tried Gordon Ramsay’s vegan steak recipe. For premium support please call: 800-290-4726 more ways to reach us
Heat the broiler. Place the eggplant slices onto a rack in a broiler pan. Brush with the oil. Broil 7 inches from the heat for 10 minutes or until the eggplant slices are golden brown on both sides, turning them over once halfway through broiling. Thoroughly mix the ground beef, onion, flour, garlic, cilantro and black pepper in a large bowl.
8 garlic cloves, finely minced; 1 tsp finely minced ginger; 2 tbsp Chinese or balsamic vinegar (or garlic-infused vinegar, instructions below) 1 tbsp of sugar, to taste; 1 tsp salt, to taste; 1 / ...
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 ...
2. Heat the remaining 1 tablespoon of olive oil in the skillet. Add the garlic, shallot and celery and cook over moderate heat, stirring often, until the shallot is softened, 4 minutes. Stir in the tomato and cook for 30 seconds. Add the tomato mixture to the eggplant along with the olives, basil, lemon juice and fennel seeds. Stir gently.
Using a fork, prick the eggplant in a few places. 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 in the sink. Using a sharp knife, make a lengthwise slit in the eggplant; let drain for 10 minutes.
2. Heat the remaining 1 tablespoon of olive oil in the skillet. Add the garlic, shallot and celery and cook over moderate heat, stirring often, until the shallot is softened, 4 minutes. Stir in the tomato and cook for 30 seconds. Add the tomato mixture to the eggplant along with the olives, basil, lemon juice and fennel seeds. Stir gently.
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