Free Recipes Archive
Serves 4 1 large eggplant, cut into 3/4-inch dice Salt and black pepper 1/4 cup (60 ml) olive oil 1 medium carrot, peeled and cut into 1/4-inch dice 1 celery stalk, in a 1/4-inch dice 1 medium onion, finely diced Read More …
serves 2 to 4 2 medium eggplants (about 3/4-pound each); use more if fairytale (small) eggplants Olive oil Kosher salt Freshly ground black pepper 3 garlic cloves, minced 1 small yellow onion, finely chopped (about 1 cup) 1/2 pound ground Read More …
1 small eggplant(about 3/4 pound) 6 tablespoons corn oil Sauce 1 tablespoon corn oil 1 tablespoon finely minced fresh ginger 1 garlic clove, minced fine 2 tablespoons Hot Chili Sauce or to taste 2 tablespoons water 1 tablespoon soy sauce Read More …
1 and 1/2 cup bulgar 3 cup boiling water 1/4 cup miso 3 tablespoon water 1 tablespoon honey 2 teaspoon sesame oil 2 tablespoon safflower oil 1 medium eggplant (1-1/2 lb.) peeled and diced small 1 clove garlic, minced or Read More …
1 lb baby eggplant 1 small onion chopped 1 small piece ginger chopped 3-4 garlic cloves 1 tablespoon groundnut or peanuts 1 small piece coconut 2-3 green chili 1 tablespoon chopped coriander leaves 1 tablespoon sesame seeds 1 teaspoon garam Read More …
2 medium eggplants 2 Tablespoons olive oil 1 large onion, finely chopped 1 clove garlic, crushed 2 large whole tomatoes, peeled and cut in small wedges 1/4 cup finely-snipped chives 1/2 cup plain bread crumbs 1/2 teaspoon each dried crushed Read More …
For sautéed eggplant : 1 eggplant, sliced 1/2″ thick white flour salt and pepper, to taste 1 egg 2 cups milk seasoned breadcrumbs For shrimp stock : 2 tablespoons butter 1 tablespoon fresh garlic, minced 2 tablespoons green onions, sliced Read More …
Source: Richard Ng, owner/chef, Bo Lings, Kansas City, Missouri Makes 3 to 4 servings 3/4 pound Chinese purple eggplant 1 pound medium shrimp, cleaned and shelled 1/2 teaspoon salt Pinch white pepper Approximately 2 cups vegetable oil, divided 1 tablespoon Read More …
300 ml onions, chopped 1 1/4 cup 2 garlic cloves, minced 325 ml canned whole tomatoes, undrained 1 1/3 cup 30 ml tomato paste 2 tbsp 15 ml fresh parsley, chopped 1 tbsp 15 ml oregano 3/4 tsp 1 ml Read More …
This is Afghan Cuisine. 2 whole eggplants, cubed into chunks 1 onion 1/2 tablespoon fresh garlic, chopped 1/2 teaspoon turmeric powder 1 whole tomato, chopped 1 tablespoon tomato paste (for added color) 1/2 green or red bell pepper, diced 2 Read More …
Makes 6 servings 1-3/4 pounds eggplants 1 large tomato, seeded, coarsely chopped 4 green onions and tops, sliced 2 tablespoons balsamic vinegar, or red wine vinegar 1 tablespoon olive oil 1 to 2 teaspoon lemon juice 1 tablespoon parsley, finely Read More …
Serves 1 as entrée, 2 as a side 1 pound eggplant, peeled, cut into 1-inch dice 1 teaspoon garlic 1 tablespoon cornstarch mixed with 2 tablespoons water to make a paste Canola oil for deep-frying Spicy Sauce 2 tablespoons vegetarian Read More …
Yield: 3 to 4 servings if served with 1 meat dish; 6 to 8 servings if served with 3 other dishes. 1 teaspoon dried shrimp 2 tablespoons sherry 6 small Chinese mushrooms 2 fresh green hot peppers 1 green bell Read More …
8 small (Japanese) seedless eggplants 4 cloves of garlic, finely chopped 4 eggs 2 medium tomatos 1/3 cup of cooking oil salt black pepper (6 servings) Bake the eggplants in oven until cooked. This occurs when the eggplants swell and Read More …
(see also Pasta All’Uovo) 1 lb./500 g basic egg pasta see recipe below Filling: 1 lb./500 g eggplant salt to taste 1 tsp./ 5ml butter 1 tsp./5 ml olive oil 2 cloves garlic, finely chopped 1 small onion, finely chopped Read More …
2 garlic cloves minced 1 small onion sliced in rings 1 small bell pepper julianne sliced 1 10oz can cream of garlic and mushroom soup 6 mushrooms sliced 2 tablespoons parmesan cheese 1 medium sized eggplant sliced (peeled or with Read More …
1 large eggplant, thickly sliced 2 eggs, beaten 1/2 cup dry bread crumbs 14-1/2 ounce canned italian stewed tomatoes 15 ounce tomato sauce 2 garlic, minced 1/2 teaspoon dried basil 6 ounces mozzarella cheese, sliced Dip eggplant slices into eggs, Read More …
2 pounds Japanese eggplant 1 tablespoon olive oil (optional) 1 small onion, finely chopped 1 small bunch parsley 2 medium tomatoes, finely chopped Juice of 1 lemon Salt and pepper to taste If you can’t find Japanese eggplants, buy one Read More …
1 lb Eggplant 1 lg Green bell pepper; chopped 1 Garlic clove; crushed 1/2 cup Olive oil 1/3 cup Red wine vinegar 1 teaspoon Dried oregano; crushed 1 teaspoon Salt 1 cn Chunk-style tuna (12 1/2-oz) drained 1 lg Tomato; Read More …
1-1/2 cups dry pasta such as ziti, rotini, penne or elbow macaroni 1-1/2 pounds lean ground beef 1/2 cup chopped peeled onion 1-1/2 teaspoons salt 1 teaspoon Italian seasoning 1/2 teaspoon ground black pepper 1 eggplant, cut into 1/2-inch dice Read More …
1 large eggplant 3 large tomatoes, cut into 1/2-inch slices 1-1/2 lb mozzarella cheese, cut into 1/4-inch slices 1 large white onion, cut into thin slices (optional). Serves 4-6 Cut the eggplant lengthwise once, then slice crosswise into semidisks about Read More …
2 med. eggplants 1 lb. cooked sausage (optional; add 1 tablespoon olive oil) 15 ounce diced tomatoes 2 cloves garlic, minced 1/2 small onion, diced 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon dried oregano 1 c. shredded cheese (your Read More …
4 baby eggplant, stems removed and cut into 1 1/2-inch dice 4 sprigs rosemary and thyme (each), chopped 2 bay leaves coarse salt and freshly cracked black pepper 75 ml olive oil 0.3 cup 1 small red onion, cut into Read More …
Chef Clay Conley of Azu l— Miami, FL Yield: 4 Servings Lamb Shank: * 30 milliliters oil * 15 grams rosemary * 15 grams thyme * 1 lamb shank * 20 grams anchovies, chopped * 1 carrot, chopped * 1/4 Read More …
1 onion, chopped 2 garlic cloves, crushed 5 ml ground cumin 5 ml ground coriander 2 ml turmeric 1 small eggplant, trimmed & cubed 2 carrots, peeled & chopped 1 red pepper, seeded & chopped 500 ml vegetable stock Heat Read More …
A cousin of Sicilian pizza, sfincione omits the traditional tomato topping and adds eggs and milk to the a light, chewy crust. It can be fashioned into individual servings or made into a single family-style pie. Dough 1 1/3 cup Read More …
2 large eggplants 50 ml extra virgin olive oil 2 garlic cloves, finely chopped 50 ml lemon juice – salt & pepper to taste Score the skins of the eggplants with point of sharp knife, without piercing flesh. Place on Read More …
1 lb. ground turkey or beef 1 lb. ground pork or sausage meat 2 fresh eggplants, sliced thin, grilled and coarsely chopped 1/4 cup fresh chopped parsley 1 teaspoon chopped garlic black pepper to taste Mix all ingredients together and Read More …
2 long firm, relatively thin Italian eggplant (they are much better than fat ones which tend to be quite seedy) 2 teaspoons kosher or sea salt 1 cup white vinegar 2 cups water 3 – 4 cloves garlic, finely minced Read More …
4 medium eggplants, 3-1/2 to 4 lbs. Salt Oil for frying 1 cup unbleached all-purpose flour, spread on a sheet of aluminum foil 3 tablespoons extra-virgin olive oil 2 garlic cloves, peeled and left whole 4 cups canned imported Italian Read More …
This wonderful recipe can be eaten by itself, on bread or crackers, or as a side dish with meat or poultry. Serve room temperature or cold. 4 medium eggplants peeled and diced in 1/2 inch pieces 4 medium onions (tennis-ball Read More …
30 ml olive oil 2 tbsp 4 cloves garlic, chopped 1 medium onion, chopped 1 small zucchini, diced 1 small yellow squash, diced 1 small eggplant, diced 6 fresh thyme sprigs, chopped salt & pepper to taste 2 ripe tomatoes, Read More …
A creamy but light spread for crackers, this is also a wonderful dip for vegetables. This spread will keep, covered, several days in the refrigerator. 1 pound eggplant (see note) 1 large clove garlic, thinly sliced 1 bay leaf 2 Read More …
Source: Christini Ristorante, Orlando, Florida Yield: 8 cups 2 medium-size eggplants 1/2 bunch fresh dill Juice of 1/2 lemon 1 tablespoon olive oil 1 pint mayonnaise 1/4 teaspoon salt 1/4 teaspoon white pepper 2 tablespoons freshly minced garlic Heat oven Read More …
600 g Kangaroo fillet, trimmed and cubed 2 teaspoon Coriander seeds, roasted and ground 1 teaspoon Black pepper, freshly ground 2 Medium-sized eggplants 1 teaspoon Garlic cloves, minced 25 ml Lemon juice 1 tablespoon Tahini 1/2 teaspoon Sea salt 50 Read More …
TART 1/2 pound frozen puff pastry, (thawed overnight in the refrigerator) 2 tablespoons softened European-style butter, (such as Keller’s) 3 bell peppers, (1 each red, green, and yellow) 1 Japanese eggplant or 2 small American eggplants 1/4 cup clarified European-style Read More …
2 eggplants (2-1/2 lbs.) cut into 3/4 inch thick slices 2 large green bell peppers cut into 1/2 inch wide strips 2 large red bell peppers, cut into 1/2 inch wide strips 8 large garlic cloves (unpeeled) 1/2 cup olive Read More …
1 large eggplant 4 spring onions (scallions), finely chopped 2 tablespoons good mayonnaise Cook the whole eggplant over a naked gas or barbecue flame until the flesh is fully cooked and the skin is charred and blistered, allow to cool. Read More …
Source: Avanti Restaurant of Distinction, Phoenix and Scottsdale, Arizona 1 large eggplant 1/4 cup extra-virgin olive oil 8 ounces lasagna noodles, cooked 6 ounces grated Parmesan cheese (1 cup) Salt and pepper, to taste Prepare grill. Peel and slice eggplant Read More …
Chef David Gilbert of Luqa – Dallas, TX Yield: 10 Servings 12 eggplants, 1/2 inch slices 3 cups extra virgin olive oil 1 bunch thyme 30 garlic cloves, cleaned and peeled 4 onions, large dice 1-1/4 quarts heavy cream 3/4 Read More …
500 g eggplant, sliced 125 ml italian dressing 2 large tomatoes, cut into wedges 1 green pepper, seeded & cut into rings 1 small onion, sliced 50 ml pitted black olives, drained 225 g mixed lettuce leaves Arrange eggplant slices Read More …
1/2 package frozen bread dough, thawed 1 ml olive oil 1 eggplant, sliced & grilled 8 roma tomatoes, sliced 125 ml artichoke hearts 15 ml black olives, chopped 1 ml garlic salt 30 ml fresh basil, chopped 15 ml Parmesan Read More …
3 teaspoons olive oil, divided 1 tablespoon julienne-cut onions, for garnish 1/2 teaspoon minced garlic 1 2/3 cups peeled 1/2 inch cubed eggplant 2 tablespoons medium diced red bell peppers 3 tablespoons salsa 1/4 cup coarsely chopped, firmly packed fresh Read More …
1 large eggplant, peeled & cut into thick slices 2 eggs, beaten 375 ml seasoned breadcrumbs 1 1/2 cup 50 ml olive oil 1/4 cup 750 ml spaghetti sauce 3 cup 225 g mozzarella cheese, shredded 1/2 lb 75 ml Read More …
6 cups vegetable oil 1 large, long eggplant (about 2 pounds) 1 teaspoon plus 1 tablespoon Cajun seasoning 1 teaspoon salt 1 cup all-purpose flour 2 large eggs 1/2 cup milk 1 cup confectioners’ sugar Heat the oil in a Read More …
Serving Size : 6 1 cup bread crumbs 2 teaspoons dried oregano 1 large globe eggplant, sliced 3/8 inch thick Olive oil 1/4 cup olive oil 1 clove garlic, minced 1 medium onion, chopped 2 pounds tomatoes or 2 large Read More …
2 eggs, beaten 1 cup buttermilk 1 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons baking powder 1-1/2 cups flour 4 Tablespoons cornmeal 1 medium eggplant, peeled and cubed oil Combine eggs, buttermilk, and dry ingredients, mixing well. Fold eggplant Read More …
serves 6 Delicious, when paired with Bella Sera® Di Toscana Sangiovese 1/4 Cup High quality prepared pesto 1 Small globe eggplant, sliced into 1/4 inch rounds 1/4 Cup Shredded pecorino cheese 1/2 Loaf Slim French bread (baguette), cut into 1/2 Read More …
50 ml vegetable oil 1/4 cup 1 medium eggplant, peeled & sliced 375 ml ricotta cheese 1 1/2 cup 375 ml tomato sauce 1 1/2 cup 1 clove garlic, minced 2 ml dried oregano 1/2 tsp 125 ml seasoned bread Read More …
4 baby Italian eggplants; cut in 1/2-inch dice 1/2 cup extra-virgin olive oil–less Salt 2 medium Spanish onions; cut in small dice 4 garlic cloves; thinly sliced 6 tablespoon shelled pistachios; (preferably Sicilian*), toasted 6 tablespoons currants 1 tablespoon minced Read More …