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Slice eggplant around 1/4-inch thick and dip each slice into egg mixture, then into breadcrumbs. Heat 2 tablespoons olive oil in over medium heat. Sauté eggplant until golden brown on each side ...
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Escabeche of tilapia, from the Philippines. Escabeche is the name for several dishes in Spanish, French, Portuguese, Italian, Filipino and Latin American cuisines, consisting of marinated fish, meat or vegetables, cooked or pickled in an acidic sauce (usually with vinegar), and flavored with paprika, citrus, and other spices.
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.
1. Preheat oven to 425 degrees 2. Slice eggplant into thick layers and place on a baking sheet. Coat and drizzle in olive oil 3. Roast eggplant (flip until both sides have a brown, crust-like ...
Karnıyarık – Stuffed eggplant and meat dish from the Turkish cuisine; Kashk bademjan – Iranian dish; Kyopolou – Bulgarian-Turkish dish [4] Malidzano – Traditional Macedonian spread made from puréed bell peppers, eggplant, oil and salt; Mesa’ah - Egyptian fried eggplant made with tomato sauce, garlic, and onions; eaten cold
Heat the broiler. Place the eggplant slices on a rack in a broiler pan. Brush the eggplant slices with 1 tablespoon oil. Broil the eggplant with the top of the eggplant 7 inches from the heat for 5 minutes or until the eggplant is lightly browned on both sides, turning the eggplant over once halfway through broiling and brushing with 1 tablespoon oil.
' pasta with eggplant '), [1] [2] is a pasta dish made from eggplant. It is typical of Sicilian cuisine, [3] from Catania in particular. [4] It is made of penne or other pasta with tomato sauce, covered with slices of fried eggplant and served with grated ricotta salata cheese [4] and often basil. [5] [6]