|Basic Pastrywork Techniques|
|by J. Dinsdale|
Provides a basic introduction to the theory and practice of pastrywork. It is aimed mainly at students of catering.
Results 1 - 10 of 10 for pickled eggplant
Rinse and peel eggplant. Cut into ... and store jars in a cool, dark place. To serve the pickled eggplant, drain it and toss with olive oil. Makes 6 pints.
In large bowl, slice 3 eggplants (without skin). Place ... of oregano (optional). Mix well and put into Mason jars and refrigerate. Lasts 2 to 3 months.
Dilute vinegar with ... put in peeled eggplant slices and boil ... olive oil, then eggplant, garlic, oregano until jar is filled, let stay a week and store.
In large bowl, slice eggplant (without skin) and ... 1/2 cup wine vinegar. Add garlic, celery and peppers. Mix well, put in glass jars and refrigerate.
This recipe will ... 1 quart. Boil eggplant until slightly tender. ... place in the jar. Cover with oil, vinegar and beet juice. Ready to serve in 8 days.
Soak pig's tail, ... peeled and chopped eggplant (optional), chopped hot ... cooked, chopped crab or lobster should be added to the kalalloo prior to cooking.
Cut vegetables (eggplant thin slices lengthwise). ... slivers, lemon slivers, pickled ginger, sugar, fish ... cornstarch water and cook 1 minute until thick.
Prick and bake eggplant at 350-450 degrees ... put through food grinder, or chop in blender. Add above ingredients and serve with crackers or pita bread.
Peel eggplants, cut in ... 2 cups drained pickled sweet red pepper ... meat accompaniment or sandwich topping. May be served cold or at room temperature.
1. Heat oven to 375 degrees. Roast eggplant until tender but ... a plate, top with alfalfa sprouts and garnish the plate with a pickle and potato chips.
top of page