|Dimensions of Food|
|by Marjorie M. Devine|
An Aspen Food Science Text Series Book. Now in its fourth edition, continues to be the most up-to-date, comprehensive food laboratory manual avail...
Results 1 - 7 of 7 for oriental eggplant
In a frying pan (deep), cook onions in butter until tender. Add tomato puree, water, salt, oregano and pepper. Bring to boil, reduce heat; cook for ...
Saute onion until tender. Peel eggplant and cut into ... matzoh farfel; beginning and ending with vegetables. Bake uncovered at 350 degrees for 20 minutes.
Cut peppers and pared eggplant into small pieces. ... until eggplant is done. Serve over rice or can be served as a side vegetable dish. Yield: 6-8 servings.
In a small ... Evenly slash each eggplant lengthwise in 4 ... each sesame oil and reduced-sodium soy sauce, and 1 1/2 teaspoons finely minced fresh ginger.
Thinly slice all vegetables. In lightly oiled skillet, fry all vegetables until tender. Season with sauce as desired.
Trim eggplant, don't peel; ... eggplant. Mix well with sauce and cook one minute, until sauce is absorbed. Blend in sesame oil and scallions and serve.
Sprinkle chops with ... 5 minutes. Spoon sauce around chops. Garnich with watercress, eggplant and cherry tomatoes. Serve with rice pilaf. For 4 people.
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