Search Results for "egg plant"
Recipe Results 2 of 5 pages
Tomato Eggplant Bread Pudding
Ingredients: 1 eggplant (about 1 1/2 pounds), peeled and cut into 1-inch cubes 1 1/2 tablespoons olive oil 1 large onion, sliced 1 tablespoon all purpose flour 1 tablespoon light brown sugar 1 (14.5 ounce) can whole tomatoes 2 tablespoons chopped fresh basil or 1/2 teaspoon dried basil 1/2 teaspoon salt 1/4 cup butter 3
Eggplant Delight
Ingredients: 1 medium eggplant 1/4 inch thick slices 2 tablespoons olive oil divided 8 ounces whole wheat penne pasta cooked 8 ounces mushrooms sliced 1 shallot diced 1 medium zucchini squash sliced 3 garlic cloves minced 1/2 cup water 1 tablespoon lemon juice 2 medium tomatoes diced 1 tablespoon oregano 1 tablespoon parsley flakes 1/2
Eggplant Delight
Ingredients: 1 medium eggplant 1/4 inch thick slices 2 tablespoons olive oil divided 8 ounces whole wheat penne pasta cooked 8 ounces mushrooms sliced 1 shallot diced 1 medium zucchini squash sliced 3 garlic cloves minced 1/2 cup water 1 tablespoon lemon juice 2 medium tomatoes diced 1 tablespoon oregano 1 tablespoon parsley flakes 1/2
Grilled Eggplant
Ingredients: 2 medium eggplants 2 Tablespoon olive oil 1/2 teaspoon dried or fresh oregano Directions: Heat grill. Cut eggplant vertically (1/4 of an inch slices). Brush both sides with olive oil. Grill 3-4 minutes on each side or until grill marks are present. Transfer to serving plate and sprinkle with dried or fresh oregano.
Eggplant, Tomato and Teleme Gratin
Ingredients: 1.5 to 2 pounds eggplant (use long, slender variety, not large globe-shaped) 4 tablespoons olive oil, divided Salt & Pepper 1/2 cup ricotta cheese 1/4 cup marinara sauce 2 large cloves garlic, minced 2 teaspoons chopped fresh thyme 2 large, ripe tomatoes, cored, halved through the core and thinly sliced 1/4 pound Teleme, Provolone
Eggplant Lasagna Rolls
Ingredients: 6 whole-grain lasagna sheets 1/4 cup olive oil 1 small onion, diced 2 cloves garlic, finely chopped 1/4 cup water 2 small eggplants, peeled and diced 2 small carrots (diced) 1 red bell pepper, seeded and diced 18 black olives, pitted and finely chopped 1 tablespoon finely chopped fresh cilantro leaves 1/4 teaspoon salt
Barbecue Eggplant and Lentils
Ingredients: 1 large eggplant 1 medium red onion 1 1/4 cups chopped tomatoes 1 tablespoon dried oregano 3 cloves garlic 1/2 teaspoon freshly ground black pepper 1 tablespoon tamari 1/2 cup barbecue sauce 1 tablespoon fresh lemon juice 1 tablespoon honey 1 15- ounce can cooked lentils with liquid 1/4 cup chopped parsley 3 scallions
Mediterranean Roasted Eggplant
Ingredients: 2 eggplant (small) 1 cup pizza sauce (or spaghetti sauce) 1/4 cup yogurt (low-fat plain) 1 garlic clove (finely chopped) vegetable oil spray (as needed) Directions: Preheat the oven to 350° F. Wash and remove the stem end, and slice the eggplants into 1/2-inch slices. Spray a baking pan with vegetable oil spray and
Easy Eggplant Stir Fry
Ingredients: 2 eggplant (peeled and cubed) 1 zucchini (thinly sliced) 1 cup green bell pepper (cut into strips) 2 onions (sliced) 3 tablespoons Italian salad dressing (low fat) 2 cups cherry tomatoes 2 cups brown rice (cooked) Directions: Place eggplant, zucchini, green bell pepper, onions and salad dressing into a skillet. Stir lightly to combine
Eggplant Caponata
Ingredients: 1 eggplant 1 tablespoon plus 1 teaspoon kosher salt 3 tablespoons olive oil 12 ounces sweet Italian sausage 1 small red onion 3 cloves garlic 1/2 cup golden raisins 1 teaspoon minced fresh ginger 3 teaspoons chopped capers 1 cup chopped tomatoes 1 cup orange juice 1 tablespoon curry powder 1/4 teaspoon crushed red
