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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 ...
This recipe combines blistered eggplants with garlic-infused lemon juice, tahini and sour cream to form a creamy, tangy spread that’s delicious spread in pita, as the base of a grain bowl or a ...
1. Place eggplant slices in a large colander sitting inside a bowl to collect drips. 2. Generously salt eggplant on both sides. Leave at room temperature, uncovered, for 30 – 60 minutes. Meanwhile, preheat the oven to 350 degrees F. 3. Squeeze each slice to remove the maximum amount of liquid, brushing off excess salt grains. 4.
Eggplant mud (茄泥) is a Chinese recipe of steamed and mashed eggplant. It is served with dressings such as pounded garlic with soy sauce. In Sichuan cuisine many people also like to add hot peppers and cilantro. It is a common lunch dish and may be eaten with rice or rolls.
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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.
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