Search results
Results from the WOW.Com Content Network
Kyopolou – Bulgarian-Turkish dish [4] Malidzano – Traditional Macedonian spread made from puréed bell peppers, eggplant, oil and salt. Mesa’ah - Egyptian fried eggplant made with tomato sauce, garlic, and onions; eaten cold. Mirza ghassemi – Iranian seasoned eggplant dish. Moussaka – Dish of layered vegetables, sauce and meat.
India portal. Food portal. v. t. e. Andhra cuisine, culturally known as Telugu cuisine, is a cuisine of India native to the state of Andhra Pradesh and is the culinary style of Telugu people. It is generally known for its tangy, hot, and spicy taste.
Assamese cuisine is the cuisine of the Indian state of Assam.It is a style of cooking that is a confluence of cooking habits of the hills that favour fermentation and drying as forms of preservation [4] and those from the plains that provide extremely wide variety of fresh vegetables and greens, and an abundance of fish and meat.
Best Low-Carb Eggplant Recipes. This collection brings together some of my favorite low-carb and keto eggplant recipes, like Gluten-Free Eggplant Parmesan, Caprese Grilled Eggplant Roll-Ups ...
Preheat the oven to 350°. In a large, deep casserole, heat the oil until shimmering. Add the celery, bell peppers and onion and season with salt.
In a large bowl, cover the eggplant with water and add a small handful of salt. Let soak for 45 minutes. Meanwhile, in a small saucepan, bring the citrus juices, ginger, chile, soy sauce and the 2 ...
Middle East, Caucasus, Africa. Baba ghanoush ( Arabic: بابا غنوج bābā ghanūj) is a popular Levantine dish of eggplant (aubergine) mashed and mixed with various seasonings. Frequently the eggplant is baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. [ 1] Baba ghanoush is usually eaten ...
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.