Search Results for "egg plant"

Recipe Results 1 of 4 pages

Grilled Eggplant

Wednesday, July 8, 2020

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

Eggplant Delight

Saturday, September 21, 2019

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

Eggplant Soup

Wednesday, May 15, 2019

Eggplant Soup Yield: 4-6 Servings Ingredients: 4 tablespoons oil 3 small eggplants, peeled and cubed 1 sweet red pepper, cored and chopped 1 clove garlic, minced 1/2 cup chicken stock 2 cups yogurt 1 cup milk or cream Salt and pepper Mint leaves Directions: Heat oil in skillet and saute eggplant, pepper, and garlic 5

Baked Eggplant

Wednesday, February 13, 2019

Baked Eggplant Originally published on: July 9, 1920 Ingredients: Directions: 1 eggplant 3 onions 3 tomatoes 2 cloves garlic 1 green pepper 4 Tbsp. melted butter salt and pepper Peel and slice thin the eggplant, onion, pepper and tomatoes. Place in layers in a buttered baking dish, seasoning with salt and pepper, and pour melted

Tomato Eggplant Bread Pudding

Wednesday, April 4, 2018

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

Wednesday, August 23, 2017

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

Wednesday, July 19, 2017

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

Wednesday, June 28, 2017

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

Wednesday, August 31, 2016

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

Wednesday, August 10, 2016

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