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Caponata (Sicilian: capunata) is a Sicilian dish consisting of chopped fried eggplant/aubergine and other vegetables, seasoned with olive oil, tomato sauce, celery, olives, and capers, in an agrodolce sauce. [1] Variants may add carrots, bell peppers, potatoes, pine nuts, and raisins. [2]
Eggplant Caponata. This tangy Italian dish is filled with tender veggies, salty capers, and sweet golden raisins. It's a unique spread for toasted crostini, but it can also be spooned over grilled ...
Skillet Flatbread Caponata Pizza by Mary McCartney. This is a super speedy, perfect pizza using easy homemade flatbread. It's piled high with quick, Italian-inspired caponata and other glorious ...
Caponata is a Sicilian eggplant relish made from chopped fried vegetables (mostly eggplants and peppers), seasoned with celery, olives and capers, in a sweet sour sauce. Today, caponata is typically used as a side dish or appetizer, but, since the 18th century, it has sometimes been used as a main course.
Fried aubergine Karnıyarık is a Turkish dish consisting of eggplant stuffed with a mix of sautéed chopped onions, garlic, black pepper, tomatoes, parsley and ground meat. Rollatini is an Italian -style dish usually made with thin slices of eggplant that are dusted in wheat flour or lightly breaded , covered with ricotta and often other ...
[6] [7] [8] The eggplant is traditionally roasted, baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. [9] It is a typical meze (starter) of the regional cuisine, often served as a side to a main meal and as a dip for pita bread. [7] A very similar dish is mutabbal (Arabic: متبل, lit.
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The eggplant is a delicate, tropical perennial plant often cultivated as a tender or half-hardy annual in temperate climates.The stem is often spiny.The flowers are white to purple in color, with a five-lobed corolla and yellow stamens. [8]