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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 ...
This recipe is similar to an eggplant parm, but it has the addition of hearty white beans and creamy ricotta cheese. It can be a main course when paired with a side salad or bowl of pasta.
Grilling the eggplant gives it a unique roasted flavor and the teriyaki sauce adds an extra level of deliciousness! This recipe is adapted from Ruled.me. Ingredients. Small Eggplant. 2 tbsp of ...
3. Roast eggplant (flip until both sides have a brown, crust-like appearance) and then set aside 4. Lower oven temperature to 400 degrees 5. Press out the dough into a larger rectangular shape 6. Layer the eggplant in a domino-like effect along the left-hand side of the dough, leaving about two inches of space on the side. Coat eggplant with ...
Using a slotted spoon, discard the fried garlic. Repeat 2 more times with the remaining garlic and breaded eggplant, wiping out the skillet and adding more oil as needed. 4. Lightly oil a 10-inch springform pan. Line the bottom with a single layer of eggplant. Spread 1/2 cup of the tomato sauce over the eggplant.
For the sauce: In an upright blender, combine the tofu, lemon juice, 1 tablespoon of the parsley, garlic, agave nectar, mustard, olive oil, paprika, cayenne, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper and blend until smooth.
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 ...
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