Miso-glazed Eggplant
I’m sure that following this recipe to the T would result in a delicious dish, but I tend to be much more flexible when making it. I skip the salting […]
I’m sure that following this recipe to the T would result in a delicious dish, but I tend to be much more flexible when making it. I skip the salting […]
From the New York Times. Feel free to use any combination of cooked vegetables instead, even leftovers from the fridge. You’ll need three cups total. FOR THE DOUGH:2/3 […]
1 eggplant, peeled and chopped* 3 tomatoes, peeled, seeded and chopped 2 cloves of garlic, finely chopped or pressed 1/4 cup chopped fresh cilantro and/or parsley 2 teaspoons paprika 2 teaspoons cumin 1 teaspoon […]
1 large eggplant, cut into 3/4-inch dice Salt and black pepper 1/4 cup olive oil 1 medium carrot, peeled and cut into 1/4-inch dice 1 celery stalk, in a 1/4-inch […]
2 medium Eggplants 3 Tablespoons Tahini (sesame paste) 2 cloves Garlic, peeled and crushed (or roasted!) 2 Tablespoons Lemon Juice 2 Tablespoons Extra Virgin Olive Oil Kosher salt and freshly ground black pepper 1/2 […]
Salt and pepper 1/4 cup extra-virgin olive oil (use less if using meat) 2 tablespoons diced pancetta or bacon (optional) 1/2 cup coarse fresh bread crumbs 1 small-to-medium eggplant, about […]
This recipe was forwarded on to us by CSA member Sarah Bodine, and she said it was amazing! It seems like the kind of recipe where you could replace many […]
1/2 onion, finely chopped 2 garlic cloves, very thinly sliced 1 cup tomato puree 2 tablespoons olive oil, divided 1 small eggplant 1 smallish zucchini 1 smallish yellow squash 1 […]
I found this recipe on epicurious as a Passover recipe (with matzoh instead of crackers) and it got rave reviews, even from non-eggplant fans! 1 large eggplant, peeled and cut […]