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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.
Do ahead: If you'd like to use garlic-infused vinegar, just combine 1/4 cup vinegar with 4-5 crushed garlic cloves in a small 4-ounce jar, seal, and let sit. Two weeks is optimal, though you can ...
Baba ghanoush is a traditional Mediterranean spread (or dip) that's made with smoky eggplant, tahini, garlic, and fresh herbs. As Ree says, " It Doesn’t Get Much Better Than This ." Get Ree's ...
2. Heat the remaining 1 tablespoon of olive oil in the skillet. Add the garlic, shallot and celery and cook over moderate heat, stirring often, until the shallot is softened, 4 minutes. Stir in the tomato and cook for 30 seconds. Add the tomato mixture to the eggplant along with the olives, basil, lemon juice and fennel seeds. Stir gently.
1 eggplant. 2 cloves garlic, crushed. 1 sprig rosemary. 1/4 cup olive oil, divided, plus 2 tablespoons olive oil. 1/2 cup red pepper, chopped (or 1/2 cup canned pimentos, drained)
2. Heat the remaining 1 tablespoon of olive oil in the skillet. Add the garlic, shallot and celery and cook over moderate heat, stirring often, until the shallot is softened, 4 minutes. Stir in the tomato and cook for 30 seconds. Add the tomato mixture to the eggplant along with the olives, basil, lemon juice and fennel seeds. Stir gently.
Eggplant mud (茄泥) is a Chinese recipe of steamed and mashed eggplant. It is served with dressings such as pounded garlic with soy sauce. In Sichuan cuisine many people also like to add hot peppers and cilantro. It is a common lunch dish and may be eaten with rice or rolls.
Heat the oil over medium heat in a 2-3 qt. saucepan. When it shimmers, add the diced onion, stirring occasionally. If you see browning, turn the heat down a little. After 5 minutes, add the garlic ...