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Add the eggplant and cook halfway through. Add red pepper, celery, and onion and cook for 3 to 4 minutes, or until vegetables begin to wilt. Add the basil leaves. Remove from heat. Add Parmesan ...
Mini Vegetable Casserole Topped with a Fried Duck Egg and Apple Butter. Recipe | Courtesy of Brian Hill. Total Time: 2 hours 40 minutes.
Add more oil, heat, and add more eggplant until all the slices are cooked. Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and ...
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper.
Directions. Peel and dice eggplant into 1-inch cubes. Boil in enough water to cover with 1 tablespoon salt until tender, about 5 minutes. Drain well and set aside. Saute onion, bell pepper, celery ...
9 by 13-inch baking dish. Preheat oven to 400 degrees F. Make the Eggplant: Whisk together the eggs, Parmesan, water, salt, oregano, and garlic powder in a bowl. Trim the ends off each eggplant ...
Salt and pepper both sides and let stand for 30 minutes. Rinse and dry. Heat the oil in a large saute pan, and fry the eggplant on both sides, until golden brown. Drain well on paper towels. For ...
For the casserole: Heat a charcoal grill to medium-high heat. Brush the eggplant with canola oil on both sides and season with salt and pepper. Grill until lightly golden brown and just cooked ...
Preheat the oven to 425 degrees F. Preheat a grill for cooking on medium-high heat. Drizzle the eggplants, zucchini and spring onions with 1/4 cup olive oil and season with salt and pepper. Place ...
Transfer eggplant to a work surface and blot very dry with paper towels. In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper. Place the ...