|Asian: One Step at a Time|
|by Jody Vasello|
This work covers 80 of the most popular recipes from the Asian kitchen taken from Chinese, Thai, Vietnamese, Japanese, and Indonesian cuisines.
1 - 10 of 30 for japanese eggplant
Result Page: 1
Wash and trim eggplant ends. Steam eggplants ... mirin and sugar in a bowl. Mix well until sugar is dissolved. Chill and marinate eggplants for overnight.
Slice eggplant in 1/4 inch ... basil and wine vinegar. Repeat until all eggplant is used. Refrigerate at least 4 hours. Serve cold or at room temperature.
Cook chicken in ... opaque. Slice bittermelon, eggplant and okra into ... crisp tender. Adjust seasoning to taste by adding salt or fish sauce as needed.
Salt both sides of eggplant slices and drain ... pasta, as dip for raw vegetables, filling for cherry tomatoes or compliment to fresh mozzarella cheese.
Combine first 6 ingredients in small bowl. Wrap each scallop with prosciutto; secure with toothpick. Place scallops and shrimp in shallow dish. Pour ...
Chop vegetables. Preheat ... pan. Stir fry eggplant and zucchini. Sprinkle ... vegetables, salt and pepper to taste. Cover tightly with foil and bake 20 minutes.
With sharp knife, cut eggplant into very thin ... moist as broiled. This also is good cooked on a barbecue grill. Serves 4 to 5 as side dish or appetizer.
Wash and slice ... thin strips. Slice eggplant into thin rounds. ... bowl with the Feta cheese sprinkled on top. Excellent with Italian food. Serves 8-10.
Peel alternate strips of skin from eggplant. Remove cap. ... place the cheese in the center of the eggplant plate. Serve thinly sliced bread on the side.
Cut eggplants in half lengthwise ... squeezed eggplants and stir well. Put mixture into airtight small jars and store in refrigerator. Serve with hot rice.
Result Page: 1
top of page