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Eggplant Ratatouille with Kale and Beans
Eggplant Ratatouille with Kale and Beans August, 2006 Serves 68 / Preparation tips: For a heartier meal, increase the amount of beans and top this flavorful casserole with an additional half-cup of cheesetry shredded provolone or mozzarella. For a faster version, skip salting the eggplant. 1 medium eggplant, sliced 1/4-inch thick Coarse kosher salt 1 small red onion, thinly sliced 2 medium yellow
Eggplant and Tomato Crisp
Eggplant and Tomato Crisp September, 2006 Serves 8 / A fresh-tasting and nutritious side dish with a light but delicious crust. Cooking tip: If you like more crumble on your crisps, simply double the topping recipe. Filling 2 tablespoons olive oil 2 tablespoons balsamic vinegar 6 cloves garlic, cut into slivers 4 tablespoons fresh basil, chopped 1/2 teaspoon dried oregano Salt and freshly ground black
Eggplant Tian
Eggplant Tian Serves 8 Tians are wonderfully simple stewed vegetable casseroles. They're best served slightly warm or at room temperature. Prep Time: 10 minutes Cooking Time: 60 minutes 1 eggplant, peeled and sliced 1/4-inch thick 5 Roma tomatoes, sliced 1/4-inch thick 1 red onion, sliced 1/4-inch thick 2 tablespoons extra-virgin olive oil 1 teaspoon salt 1 tablespoon fresh thyme, finely chopped 6
Roasted Eggplant and Garlic Spread
Makes 3 cups / This can be made up to one day in advance. Serving tip: Scoop into endive leaves, or serve with whole-grain crackers
Grilled Eggplant Slices
Grilled Eggplant Slices Serves 6 These eggplant slices will melt in your mouth. Try topping them with just a spoonful of tomato or pesto sauce and a few gratings of fresh parmesan cheese. Prep Time: 5 minutes Grilling Time: 10-14 minutes 1 large eggplant (about 1 1/4 pounds) 3 tablespoons extra virgin olive oil 3 tablespoons balsamic vinegar 2 cloves garlic, minced or 1/2 teaspoon powdered 1/4 teaspoon
Marinated Baby Eggplant Pizza
Marinated Baby Eggplant Pizza March, 2002 Serves 4 / This marinated eggplant is also wonderful on sandwiches. Eggplants soak up oil like sponges; try salting them before cooking to reduce the amount of oil needed. 6 baby eggplants (about 8 ounces)Salt2-4 tablespoons olive oil4 individual prebaked pizza crusts 1/2 cup grated Pecorino Romano cheese Marinade3/4 cup extra-virgin olive oil1/3 cup red wine
Vitasoy Eggplant Parmesan
Vitasoy Eggplant Parmesan 1/2 cup whole wheat flour 1 teaspoon salt 2 eggs, lightly beaten 1/4 cup Vitasoy Enriched Original Natural Soy Drink 2 cups seasoned breadcrumbs 1 medium sized eggplant 2 cups tomato/spaghetti/marinara sauce 1/2 cup grated parmesan cheese - or tofu cheese substitute 1 cup grated mozzarella cheese - tofu cheese substitute 1. Slice eggplant into 1/4
Baba Ghanouj (Eggplant Pure)
Baba Ghanouj (Eggplant Pure) June, 2007 Serves 6 / This Middle Eastern eggplant dish is a favorite worldwide. Although the eggplant can be roasted in the oven, nothing creates its distinctive smoky flavor like a flame grill. Prep Time: 5 Minutes Cooking Time: 20 Minutes 2 large eggplants, whole3-4 teaspoons tahini (sesame seed butter)2 stalks celery, including leaves, chopped very fine2-4 cloves garlic,
Grilled Eggplant and Goat Jack Burgers with Basil-Mint Mayonnaise
2008 Delicious Living Reader Recipe Contest: FIRST PLACE, Entrees: Serves 6 / A burger loverÂ’s dream that also sneaks in a vegetable serving. The basil-mint flavors perfectly complement the eggplant and beef
Grilled Eggplant, Tomato, and Mozzarella Salad
Grilled Eggplant, Tomato, and Mozzarella Salad November, 2007 Serves 4-6 / Bright green basil vinaigrette offers a surprising burst of color and flavor to this late-summer favorite. Basil Vinaigrette2 peeled shallots 2 peeled cloves of garlic1 teaspoon olive oilSalt and pepper1/3 cup basil leaves, tightly packed1 small green jalapeo chili pepper, seeded and quartered1 1-inch piece ginger, peeled and
Grilled Japanese Eggplant with Miso Vinaigrette
Serves 6 / Ingredient tip: Long, slender Japanese eggplant are lovely, but this side dish also works well with regular eggplant (slice crosswise into disks) or zucchini (slice lengthwise). Use leftover vinaigrette as a tasty salad dressing or marinade for fish.
Crostini with Roasted Eggplant Spread
Crostini with Roasted Eggplant Spread Serves 12 4 thick (1/2 inch) slices peeled eggplant 2 teaspoons extra virgin olive oil 1/2 garlic clove, crushed through a press 1/4 cup chopped rinsed and drained jarred roasted peppers 1/2 teaspoon rinsed small capers Freshly ground pepper to taste 12 slices crostini or toasted Italian bread 1. Heat oven to 425F. Arrange the eggplant in a single layer on a nonstick
Grilled Portabella Mushroom and Japanese Eggplant
Grilled Portabella Mushroom and Japanese Eggplant September, 2004 Serves 4 / The longer you marinate the portabella and eggplant, the better the taste. Although you can substitute traditional eggplant for Japanese eggplant, it won't be as succulent. 4 portabella mushroom caps4 Japanese eggplants4 Roma tomatoes, sliced in half1/4 cup olive oil2 cloves fresh minced garlic1 small handful fresh torn basil8
Black Forbidden Rice with Braised Eggplant and Almond Cream Sauce
Black Forbidden Rice with Braised Eggplant and Almond Cream Sauce July, 2007 Serves 6 / According to Chinese legend, deliciously rich black forbidden rice was considered so rare and nutritious that only the emperor was allowed to eat it. Look for it prepackaged or in bulk bins. Serving tips: Mix these versatile components together and rebake in casserole form, or serve individually with other dishes..
From The Promised Land
From the Promised Land Introduction by Laurel Kallenbach Recipes by Moshe Basson Fresh and exotic foods from one of Jerusalem's top chefs. Each morning starts out the same for chef Moshe Basson: a trip to the souk the market or out to the hills surrounding Jerusalem to hunt for wild herbs. If it weren't for the cell phone he carries with him as he forages, the Iraqi-born Basson might easily be mistaken
Grilled Ratatouille with Shrimp
Grilled Ratatouille with Shrimp July, 2005 Serves 6 / Shrimp adds protein to make this a well-rounded dish for lunch or dinner. Zucchini and eggplant provide fiber, potassium, and great flavor, while onion adds quercetin, and bell pepper contributes vitamin C. If you use wooden skewers, be sure to soak them in water for 30 minutes prior to threading on the food. 1 pound medium shrimp, peeled and deveined
5-Color Vegetable Juice
5-Color Vegetable Juice July, 2005 Serves 2 / This combo knocks out all five food-color categories in one shot: green (celery) for phytochemicals such as lutein; red (beets) for phytochemicals such as lycopene; orange (carrots) for antioxidants, carotenoids, and bioflavonoids; white (eggplant) for phytochemicals such as allicin; and blue or purple (eggplant skin) for antioxidants such as anthocyanins
Hot off the Grill | Great Grilling foods | Turkey-Feta Burgers, Sesame-Soy Halibut, Grilled Japanese Eggplant, Grilled Vegetables, Grilled Peaches and Cream
Cooking outdoors over an open flame is as much a part of summer as hammocks, swimming pools, and the Fourth of July. While food takes on a wondrously tasty quality when grilled, it's important to keep it healthy
5-Color Vegetable Juice
Serves 2 / This combo knocks out all five food-color categories in one shot: green (celery) for phytochemicals such as lutein; red (beets) for phytochemicals such as lycopene; orange (carrots) for antioxidants, carotenoids, and bioflavonoids; white (eggplant) for phytochemicals such as allicin; and blue or purple (eggplant skin) for antioxidants such as anthocyanins and phenolics. Substitute two-thirds
Grilled Ratatouille With Shrimp Or Tofu
FUNctional Kitchen Grilled Ratatouille with Shrimp or Tofu Serves 6 / This well-rounded, end-of-summer lunch or dinner is rich in protein, whether you choose shrimp or tofu. Zucchini and eggplant add fiber, potassium, and great flavor, while onions add quercetin and the bell pepper contributes vitamin C. If you use tofu, you get heart-healthy phytonutrients, too. Dressing 2 tablespoons olive oil 1/4
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