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3 cloves garlic, crushed. 1/4 cup Parmesan. 1 tablespoon lemon juice. 1/2 cup milk. 1/2 cup basil, plus more for garnish. 3/4 cup spinach. 1/4 teaspoon salt, plus more to taste. 1/2 teaspoon ...
1. Place eggplant slices in a large colander sitting inside a bowl to collect drips. 2. Generously salt eggplant on both sides. Leave at room temperature, uncovered, for 30 – 60 minutes.
Bone-in chicken thighs, baby potatoes, broccoli, and red onion are all tossed in a simple olive oil, lemon juice, and za’atar marinade, then roasted to crispy, schmaltzy perfection.
Baked, peeled aubergine is mixed with garlic, tomato, parsley, lemon juice, and finally olive oil. It is served as an appetizer with French bread, possibly along with olive tapenade. Caponata is a Sicilian eggplant relish made from chopped fried vegetables (mostly eggplants and peppers), seasoned with celery, olives and capers, in a sweet sour ...
Baigan bharta is most often grilled, minced eggplant stewed with chopped tomato, browned onion or shallots, ginger, garlic, cumin, and topped with lime or lemon juice, fresh cilantro (coriander leaves) and sliced fresh green chili pepper. Depending on region and personal tastes, ghee (clarified butter) may be used in preparation of the dish.
3 tbsp extra virgin olive oil; 1 large eggplant (1 1/4 pounds), peeled and cut into 1/2-inch dice; 2 clove garlic, minced; 1 medium shallot, cut into 1/4-inch dice; 1 large celery rib, cut into 1/ ...
Spray a baking sheet with cooking spray. Arrange the eggplant in a single layer. Bake for 20 minutes or until tender, turning halfway through baking. Spray 3-quart shallow baking dish with cooking spray. Stir the soup, milk and cheese in a small bowl. Layer half the eggplant, tomatoes, onion, basil and soup mixture in the prepared dish.
Butter-toasted chickpeas and seared broccoli are tossed in a rich Alfredo-style sauce made from heavy cream, shallots, garlic, and Parmesan to create this 35-minute skillet dinner. A pinch of ...