Browsing tag
Recipes with Eggplants
Add to ❤ Favorites It seems many people were surprised to see my ‘Miso & Mozzarella Baked Tofu’ as they never thought of mixing Miso and Mozzarella. Ingredients for 4 servings 1 large EggplantOilMozzarella *dried and shredded, OR use Pizza Mix*Today I used 12 Bocconcini cherries.Finely chopped Spring Onion Miso Sauce2 tablespoons Miso1 tablespoon Mirin2 teaspoons Sugar Read the Instructions here
Add to ❤ Favorites Pasta with Baby Eggplants – a delicious Sicilian pasta sauce made with baby eggplant, garlic, Pecorino Romano and mint. Ingredients for 6 servings 480 gms – 1 lb. short pasta 700 gms – 1 ½ lbs. baby eggplants 4 garlic cloves Mint leaves 60 gms – 2 oz. Pecorino Romano, chopped 3 tbsp extra virgin olive oil 1 ½ lt. – 6 cups tomato puree Salt and pepper to taste 4 tbsp vegetable oil Pecorino Romano, finely grated to serve Read the Instructions here
Add to ❤ Favorites Ingredients for 4 servings Filling: 1/2 lb shrimp ,peeled and deveined 1/4 teaspoon salt 1 teaspoon cornstarch 1 teaspoon sugar 1/8 teaspoon white pepper 1 teaspoon oyster sauce 1 teaspoon sesame oil 1 teaspoon Shaoxing rice wine 1 egg white ,lightly beaten 2 green onion ,finely chopped 1 1/2 teaspoons vegetable oil 2 Chinese eggplants Sauce: 2 tablespoons oyster sauce 1 teaspoon sugar 1/2 teaspoon cornstarch 1 clove garlic ,minced 1 green onion ,chopped Read the Instructions here
Add to ❤ Favorites Goulash is a Hungarian stew. This is not a traditional goulash recipe! Some use beans, some use potatoes, or pasta, or peppers… and obviously the traditional version uses meat too. Ingredients for 3-4 servings 1 tbsp oil 1 large aubergine (eggplant), cut into 1 inch dice 2 carrots, sliced ¼ white cabbage, thinly sliced 400g (~ 1⅓ cups) good quality tinned tomatoes 500ml (~ 2 cups) vegetable stock 400g tin kidney beans, drained (240g, or ~ 1¼ cups, when drained) 1 tbsp smoked paprika 70g (~ 1 cup) uncooked pasta Black pepper To serve (optional): sour cream, crusty bread Read the Instructions here
Add to ❤ Favorites These easy to make Crispy Eggplant Fries are insanely delicious. They are coated in panko and parmesan and oven baked till crisp. They’re perfect as a simple, family-friendly side dish recipe or game day appetizer. You’d NEVER guess that they are made with eggplants! Ingredients for 4 servings 2 medium eggplants, cut into ½ inch strips 1 cup breadcrumbs or panko (gluten-free, if needed) ½ cup Parmesan cheese, grated 1 teaspoon oregano ¾ teaspoon garlic salt 2 eggs Olive oil, for drizzling Chipotle aioli: ¼ cup real mayonnaise 1 teaspoon pureed chipotle peppers in adobo sauce A small squeeze of lime juice and a pinch of sea salt Read the Instructions here
Add to ❤ Favorites Tender lamb in a spiced tomato sauce cooked all day in a slow cooker gets served with rice in the Persian classic. Ingredients for 4 servings 1 pound lean boneless cubed lamb 1 pound peeled diced eggplant 2 cups diced onion 1 tablespoon olive oil salt and black pepper 1 teaspoon cinnamon 1 teaspoon turmeric 5 garlic cloves, minced 28 ounces canned diced tomatoes (with juice) Read the Instructions here
Add to ❤ Favorites This delightful dish is brimming with the flavours of summer, celebrating the colours of the seasons bounty with gorgeous capsicums of red and yellow, gleeful green zucchinis, and deeply dark eggplants, which provide complimentary flavours and all boast the different micronutrients that natures rainbow provides. Ingredients for 4 servings 4 x 120 g (41/4 oz) thick white fish fillets (such as barramundi or cod) juice of 1 lemon Celtic sea salt and freshly ground black pepper, to taste a few rosemary sprigs a few thyme sprigs 2 brown onions, cut into wedges (optional) 4 garlic cloves 2 zucchini (courgettes), thickly sliced lengthways 1 small eggplant (aubergine), cut into large dice 2 red capsicums (peppers), cut into wedges 2 large orange or yellow capsicums (peppers), cut into large wedges 1 tablespoon extra virgin olive oil 2 teaspoons dried oregano 2 teaspoons dried thyme 1 teaspoon ground cumin 1/2 teaspoon chilli flakes thin lemon wedges, to serve (optional) Read the Instructions here