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Meanwhile, slice eggplant into bite-sized pieces and set aside. Heat a tablespoon of oil in a large wok over medium-high heat. When the oil is hot, add the garlic, ginger and remaining green onion.
1. Preheat the oven to 375°. In a large bowl, toss the eggplant with 3 tablespoons of the olive oil and season with salt and pepper. Spread the eggplant on a large rimmed baking sheet and roast for about 30 minutes, until browned on the bottom.
Ratatouille. This beautiful summer dish layers slices of eggplant with zucchini, tomato, bell pepper, onion, and summer squash. It's a show-stopping side that would be perfect alongside a roasted ...
We love our classic baked salmon recipe, but sometimes we want to jazz things up. To do so, we created a Greek-salad inspired topping of marinated feta , tomatoes, olives, cucumbers, red onion ...
Preheat oven to 400°. Place eggplant slices on a large rimmed baking sheet and rub both sides with oil. Season with paprika, salt, and pepper. Roast until golden and tender, 30-40 minutes. Whisk ...
Stuffed eggplant – Typical eggplant dish in many countries; Tepsi baytinijan. Tepsi baytinijan – an Iraqi casserole dish [6] consisting of eggplants, which are sliced and fried before placing in a baking dish, accompanied with meatballs, tomatoes, onions and garlic. [7] Terong Balado – Indonesian type of hot and spicy spice mixture
This simple baked feta casserole recipe turns cherry tomatoes, feta cheese and chickpeas into a hearty, protein-rich vegetarian meal. After baking, it creates a savory-sweet tomato–olive oil ...
Coat each eggplant slice with remaining olive oil and season with salt and pepper. Place each slice on prepared cookie sheet and bake for 12-15 minutes, or until just getting soft.