|Oils & Vinegars|
|by Liz Franklin|
In this invaluable cookbook, Liz Franklin looks at some of the key oils and vinegars and explains their characteristics, health benefits, and orig...
Results 1 - 10 of 82 for vinegared eggplants
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Use 1 1/2 ... pot. Place in vinegar and bring to ... 4-5 slices of eggplant and cook for ... sure that oil covers are the unused portion before restoring.
Skin and cut eggplants and peppers julienne style. Combine 1 part vinegar and 2 parts ... oil on top. Let stand about 4 hours and add more oil if needed.
To make the ... oil spray. Combine eggplant, peppers, garlic ... the dressing: Combine vinegar, cumin, salt, ... temperature before serving.) Yield: 8 servings
Let eggplant slices drain on ... on top. Pour vinegar over all. Cover ... days. Good as an appetizer to a pasta meal, as a salad, or as a sandwich topper.
Season eggplant with salt and ... with onion. Pour vinegar over veggies, season ... minutes, or until brown and eggplant is tender. Lo-fat, but delicious.
Cut eggplant into 3/4 inch ... 5 more minutes until done. Brush with dressing mixture and sprinkle with grated Parmesan cheese. Eggplant can be grilled.
Heat oil in wok. Add eggplant, celery, onion ... steam for 10-15 minutes, stirring frequently. Serve hot as a vegetables or cold as an appetizer. Serves 8.
Mix ground eggplant, cabbage and ... enameled pan. Drain. Combine vinegar, sugar and spices with other ingredients. Boil 30 minutes. Pack in hot jars, seal.
Peel and dice eggplant into small cubes ... refrigerate, covered until ready to serve. Serve at room temperature on crackers or hot over pasta with grated cheese.
Discard stem end of eggplant; lean unpeeled ... cooked through and translucent (about 30 minutes). Eggplant should still hold its shape. Serve hot or cold.
Result Page: 1
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