|A Flavour of Tuscany|
|by Vivienne Gonley|
A collection of recipes from Tuscany, which feature staple Tuscan ingredients such as asparagus, artichokes, tomatoes, mushrooms and olive oil.
Results 1 - 10 of 178 for stuffed eggplant
Remove peel from eggplant and cut into ... buttered bread crumbs and sprinkle lightly with a little paprika. Bake for 1 hour in a preheated 375°F oven.
1. Saute garlic ... large bowl. Peel eggplant; cut lengthwise ... bake just before serving. Or freeze. Defrost in refrigerator overnight; bake as above.
Remove the stems and hulls from the eggplants and discard. Peel ... eggplants are tender. Serve with a pilaf or crusty bread and a green salad. Serves 4.
Cut the eggplants in half lengthwise. ... more than enough for the eggplants. So leave it in the refrigerator for the next day's pasta dish! (Venezuela)
Cut eggplant in half, scoop ... eggplant shell with mixture and cover with tomato sauce. Bake in 350 degree oven 15 minutes until hot and bubbling. Serves 4.
Wash eggplant and dry, cut ... Toss and fill eggplant shells. Bake in 375 degree oven for 20 minutes or until nicely browned over the top. Serves 4 or more.
Wash eggplants, remove stems, ... and add the garlic. Add the remaining ingredients and simmer 30 minutes, stirring often. Yield: about 5 cups of sauce.
1. Cut eggplants lengthwise in half. ... the last few minutes of baking. This dish can be served hot or cooled slightly in the refrigerator before eating.
Simmer eggplants, mirlitons, or ... 25 minutes. Yield: 8 servings. Add 1/2 to 1 pound cooked shrimp, coarsely chopped. Add 4 strips crisp bacon, crumbled.
Cut eggplant in half, scoop ... Add a little water if Hunts sauce dries out. Add a little water to bottom of baking pan so eggplant won't stick or use Pam.
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