...Place whole eggplants on oven rack and bake for 1 hour. Be sure to put a tray under the eggplant to catch drips. Remove eggplant from oven, let cool, then...Read More
Here is my version of this Lebanese eggplant dish. The tricks are to use a good qualityolive oil, fresh eggplant so the dish is not bitter, and grill the eggplant...Read More
Moussaka is a savory Greek casserole. Traditional moussaka is made with ground beef and eggplant, although other vegetables are sometimes used in place of eggplant such as artichokes, zucchini, and...Read More
This one-pot ratatouille recipe is a classic late summer vegetable ragout popular in Provence, France. Tomato, eggplant, zucchini, and bell peppers are simmered with aromatics until softened and cooked until...Read More
...olive oil 1/3 cup water 1 egg 1/4 tsp salt 1/4 tsp coarse grind black pepper Filling: 1 small eggplant, cut in half lengthwise and thinly sliced 4 cloves garlic,...Read More
...of a medium head) 2 cups Japanese eggplant, unpeeled, cut into 1-inch cubes 2 cups turnips or kohlrabi, peeled and cut into 1-inch cubes 1 large red bell pepper, seeded...Read More
...liquid aminos instead of fish sauce and substituting tofu or eggplant for chicken. INGREDIENTS: 1 chicken breast, sliced thin, or 2 thighs, sliced thin 3 shallots, diced 2-inch piece of...Read More
...sweeten a dish or can substitute for tomatoes in a way. I used it in a ratatouille-like dish when the first eggplant and summer squash appeared at the market and...Read More
...gratin can be made with or without cheese, with cream, milk, stock, or any combination of these. In summer, I make gratins with vegetables that are “wet” (tomatoes, eggplant, etc.)...Read More
