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Roast the eggplant, tossing or flipping halfway through, until it's golden brown and tender. ... Simply add in olive oil, lemon juice, tahini and garlic and puree until smooth." Show comments ...
Pour the yogurt mixture over the tomatoes and onions, turn the heat to low and cook until the yogurt bubbles, the sides of the skillet become slightly dry and the liquid from the yogurt is mostly ...
This tender roasted eggplant is filled with a hearty mixture of couscous, seasoned vegetables, and ground beef. But it's the bold spices (like cumin, paprika, and coriander) that really make it shine.
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It is made with grilled mashed eggplant, olive oil, lemon juice and garlic; sometimes, tahini, chopped tomato and green pepper as well. More frequently, eggplant is mixed with yoghurt, olive oil and garlic. The version with cut eggplants can be found in southern Turkey, especially in Antakya.
Layering, step-by-step: Cover the bottom of a 13×9 baking dish with 1 cup of tomato sauce, Sprinkle 1/3 of mozzarella around, then 1/3 of grated cheese, Layer the pan in eggplant rounds ...
Dahi baigana – Yogurt and eggplant dish; Di san xian – Chinese dish; Eggplant parmigiana - Sicilian oven-baked dish consisting of eggplant, Parmesan cheese, mozzarella and tomato sauce; Eggplant salads and appetizers – includes many dishes from various cultures
Roast eggplant (flip until both sides have a brown, crust-like appearance) and then set aside. Lower oven temperature to 400 degrees. Press out the dough into a larger rectangular shape.