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This recipe is by Marian Burros and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This eggplant is great served as a side dish, or as a complete meal atop bulgur wheat, or couscous. It's a savory and sweet Mediterranean dish. The almonds are a nice source of protein for vegetarians.
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Delicious, fried eggplant shells are stuffed with a spicy vindaloo eggplant and onion stuffing in this vegetarian dish.
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Rigatoni is tossed in a homemade tomato sauce with eggplant and fresh mozzarella for a quick weeknight eggplant pasta dish.
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Cauliflower and eggplant are roasted together, seasoned with curry powder, cumin, and garlic salt, for a savory side dish.
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This variation of insalata Caprese has the surprise--and welcome--addition of grilled eggplant. It's a great appetizer or vegetarian side dish for a summer barbecue.
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For this smoky version of eggplant Parmesan, Sam Calagione and Marnie Old looked for a beer and a wine that could stand up to the grilled eggplant without overwhelming it. They chose Guinness and a cherry-tinged Rioja.
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These breaded and fried pork cutlets make a traditional Japanese dish which is very simple and easy to make. Serve with sticky rice and tonkatsu sauce and enjoy! Also great if substituted with chicken breasts.
Ingredients: pork, oil, flour, egg, panko
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A German inspired strudel stuffed with roasted veggies, feta cheese, and olives instead of apples. It's fairly simple to make, as long as you're careful when...
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If you enjoy cooking with sofrito and have tried the all natural fresh frozen Sofrito Verde this recipe is for for you. It is very easy. Eggplant without cheese...
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