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1. Preheat the oven to 350°. In a blender or food processor, puree the tomatoes with their juices and the 2 tablespoons of olive oil. Season the sauce with salt. 2. Put the flour, eggs and bread ...
In a large bowl, cover the eggplant with water and add a small handful of salt. Let soak for 45 minutes. Meanwhile, in a small saucepan, bring the citrus juices, ginger, chile, soy sauce and the 2 ...
Fried Eggplant with Caramelized Tomato and Goat Cheese by Alon Shaya. When fried, eggplant offers a delightful contrast of textures: crisp and crunchy on the outside, while soft and creamy on the ...
Mesa’ah - Egyptian fried eggplant made with tomato sauce, garlic, and onions; eaten cold; Mirza ghassemi – Iranian seasoned eggplant dish; Makdous – Syrian dish of oil-cured aubergines. They are miniature, tangy eggplants stuffed with walnuts, red pepper, garlic, olive oil, and salt. Moussaka – Dish of layered vegetables, sauce and meat
Fried eggplant with yoghurt as found in Turkish cuisine. Fried eggplant (Turkish: Patlıcan kızartma [4] or Patlıcan kızartması [5] [6]) is found in Turkish cuisine.It is such a common dish during summer months that this season used to be called patlıcan kızartma ayları (fried eggplant months) [7] in Ottoman Istanbul, where this generalized frying caused huge fires and destroyed entire ...
Pita stuffed with fried eggplant and hard-boiled eggs, with salad and sauces such as tahini, hummus, and mango chutney [274] Sabudana vada [275] India (Maharashtra) A deep-fried fritter made from sabudana (small balls of tapioca) and potatoes, and flavored with peanuts, coriander, and chili powder [276] Samosa [35] [57] India, Pakistan
The versatility that characterizes eggplant makes it a perfect fit for the summer. You can enjoy one of your favorite ingredients in multiple different ways. From appetizers, to salads or main ...
Wash the okra with lots of water and let dry. Remove the ends and slice into 1⁄4- to 1/2-inch-thick rounds; place in a large bowl. (If the okra is tough, throw it out.)