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Results 11 - 20 of 40 for eggplant skin
Salt the sliced eggplant and let stand for several ... 45 minutes. Freezes well. Yield: 4 servings at 375 calories each (using 1/2 lb. cheese)
An extremely, flavorful and colorful ... tomatoes, olives and eggplant. Cover and cook on ... the amount of liquid. Can be served hot or cold.
13. B-B-Q EGGPLANT
Marinate eggplant wedges, B-B-Q 20 or 50 minutes. Baste if marinade remains.
Saute onion on medium heat in oil until golden; add eggplant and tomato sauce. Cook, covered, ... Bake at 375 degrees for 30 minutes. Serves 6.
In heavy skillet brown eggplant, simmer onions in some ... sauce until well saturated enough to moisten the mixture. Place in jars and refrigerate.
Chop onions, garlic and celery. ... with rosemary. Dice eggplant and add to pot. Stir ... immediately garnished with parsley and cayenne pepper.
17. EGGPLANT SPREAD
Saute eggplant, onion, and mushrooms in ... occasionally. Serve warm or at room temperature. Spread on small pieces of pumpernickel bread or crackers.
Boil eggplant cubes in water 10 minutes ... and mix well. This will keep for at least 1 week in refrigerator. It's a good dish to have on hand.
Layer eggplant, tomatoes with juice, beef ... 45 minutes, covered with foil. Bake another 15 minutes uncovered. Let cool 20 minutes and enjoy.
Make a deep slit into each quarter. Salt eggplant for 1/2 hour. In 1/2 ... hour or simmer on top of stove, covered for 1 hour. Serve hot or cold.
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