|by Wendy Veale|
A mouthwatering collection of recipes from Lebanon provides easy-to-follow instructions plus full-color illustrations of the finished dishes.
Results 1 - 10 of 16 for eggplant appetizers
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Wash eggplant and cut into ... Refrigerate overnight covered. To serve: Turn mixture and serve with toast rounds or crackers. (Makes 6-8 appetizer servings.)
Cook eggplants whole on all ... mashed eggplant. Stir well and chill. To serve, place in a flat serving dish and garnish with parsley. Pour olive oil the top.
Peel eggplant. Cube then ... served hot or cold with crackers. Chopped cooked sausage can be added when onion mixture is added. Yield: 10 to 12 servings.
Clean shrimp and set aside. Peel eggplants, cut into ... to serve immediately after removing from the oven. May be kept in a warm oven covered with foil.
Cut each eggplant in half lengthwise; ... oven and sprinkle each with an equal amount of Mozzarella cheese; broil until cheese is melted. Makes 4 servings.
Wash eggplant, cut into ... capers, salt, pepper and olives. Simmer covered 15 minutes, stirring occasionally. Refrigerate covered eggplant mixture overnight.
Cook eggplant in boiling water ... balls of eggplant mixture, browning on all sides. Drain on paper towels; serve immediately. Yield: about 1 1/2 dozen.
Bake eggplant in uncovered pan ... runs out. Remove skin and seeds and mash well; add remaining ingredients and mix thoroughly. Serve on crisp crackers.
Combine above in skillet with olive oil. Saute 10 minutes, stirring occasionally. Add and simmer, covered for 30 minutes, stir occasionally: Serve ...
Preheat oven to 350°F. Coat a 3-quart baking dish with cooking spray. Cook ravioli as directed, drain. In large bowl, stir sugar into caponata, then ...
Result Page: 1
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