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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 ...
The versatility that characterizes eggplant makes it a perfect fit for the summer. You can enjoy one of your favorite ingredients in multiple different ways. From appetizers, to salads or main ...
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This fun recipe takes three comfort foods — eggplant Parm, sandwiches and garlic bread — and combines them into one irresistible package. With crispy rounds of eggplant, tomato sauce and fresh ...
Meanwhile, in a small bowl, mix together olive oil, garlic, kosher salt, black pepper and oregano, set aside. Rinse eggplant slices with cold water. Drain and squeeze moisture from eggplant. Heat oven to 400ºF. Place eggplant slices into a shallow baking dish in one layer. Spoon about 3 1/2 tablespoons of olive oil mixture over eggplant.
Assemble the sandwich by layering a slice of eggplant, a slice of tomato, and several slices of onion. Slather on some celeriac sauce, then sprinkle with salt and pepper before serving. Recipe courtesy of The Inspired Vegan: Seasonal Ingredients, Creative Recipes, Mouthwatering Menus by Bryant Terry, 2012. Published by Da Capo Lifelong Books.
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.
3. Roast eggplant (flip until both sides have a brown, crust-like appearance) and then set aside 4. Lower oven temperature to 400 degrees 5. Press out the dough into a larger rectangular shape 6. Layer the eggplant in a domino-like effect along the left-hand side of the dough, leaving about two inches of space on the side. Coat eggplant with ...