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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 ...
Chicken alfredo pasta melds with chicken noodle soup in this mouthwatering mashup! Finish it off with parsley, lemon juice, and red pepper flakes. It's creamy, cheesy, and definitely a recipe that ...
Eggplant parmigiana - Sicilian oven-baked dish consisting of eggplant, Parmesan cheese, mozzarella and tomato sauce; Eggplant salads and appetizers – includes many dishes from various cultures; Escalivada – Catalan traditional smoky grilled vegetable dish; Fried aubergine – Eggplant dish
Health. Home & Garden
Most versions are based primarily on sautéed aubergine (eggplant) and tomato, usually with minced meat, mostly lamb. The Greek version includes layers of meat and eggplant topped with a béchamel ("white") sauce and baked. The modern Greek version was created by the French-trained Greek chef Nikolaos Tselementes in the 1920s.
Eggplant papoutsaki (Greek: μελιντζάνα παπουτσάκι) (Turkish: Patlıcan pabucaki) [1] is an eggplant dish in Greek and Turkish cuisine. Papoutsaki is a Greek word meaning "little shoes". "Papuc" or "papuç" is a Persian word "pâpuš" (پاپوش) that is also used in Turkish and has the meaning of "shoe" or "slipper". The ...
2 large aubergines (eggplants), each weighing about 200 gram (7 ounce); virgin olive oil; 1 large sweet white onion, such as a Cevennes or a Spanish onion; leaves from a bunch of flat-leafed parsley, finely chopped
1 / 3 cup garlic infused olive oil, divided; 12 slices eggplant, unpeeled, about 1½ inches thick; 1 / 2 tsp salt; 1 / 2 tsp fresh ground black pepper; 8 oz 1 eight ounce container whole milk ricotta cheese; 1 / 3 cup freshly grated parmesan cheese; 1 tsp Italian seasoning, divided; 6 slices tomato (about 1-inch thick) 6 oz 6 one ounce deli ...