Search Results (565 found)
www.delish.com
When capers hit hot oil, they puff up into crispy little blossoms with intense flavor and crunch.
When capers hit hot oil, they puff up into crispy little blossoms with intense flavor and crunch.
www.chowhound.com
This stir-fried eggplant recipe is cooked with soy sauce, fish sauce, tamarind paste, garlic, and sherry for a fast weeknight vegetable side dish.
This stir-fried eggplant recipe is cooked with soy sauce, fish sauce, tamarind paste, garlic, and sherry for a fast weeknight vegetable side dish.
Ingredients:
fish sauce, soy sauce, shaoxing wine, tamarind, sugar, cornstarch, vegetable oil, eggplant, red bell pepper, garlic, thai chile, basil leaves
www.allrecipes.com
Your friends will be so curious to see what it tastes like it will go in seconds. The bitterness of the eggplant and the chocolate are so good together! You will love this as a snack or desert--it is lovely! Great for parties easy to make... unusual and yet so yummy!
Your friends will be so curious to see what it tastes like it will go in seconds. The bitterness of the eggplant and the chocolate are so good together! You will love this as a snack or desert--it is lovely! Great for parties easy to make... unusual and yet so yummy!
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Molly O'Neill and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Trish Hall and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Trish Hall and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
currants, long eggplants, yellow onion, olive oil, plum tomatoes, cocoa, capers, anchovy, green olives, olives, jalapeno pepper, parsley, balsamic vinegar
cooking.nytimes.com
This recipe is by Melissa Clark and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Melissa Clark and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
eggplant, salt, olive oil, garlic, cherry tomatoes, oregano, basil, parmesan, bread crumbs, mozzarella
www.allrecipes.com
I've learned to make this dish from my grandmother who still lives on the shore of the Mediterranean.
I've learned to make this dish from my grandmother who still lives on the shore of the Mediterranean.
www.allrecipes.com
This is a delicious, easy-to-make, vegetarian casserole! Eggplant, tomato and onion are layered and seasoned with a splash of balsamic vinegar before being topped off with bread crumbs. There are a million variations and additions that you can make to this recipe! Be creative!
This is a delicious, easy-to-make, vegetarian casserole! Eggplant, tomato and onion are layered and seasoned with a splash of balsamic vinegar before being topped off with bread crumbs. There are a million variations and additions that you can make to this recipe! Be creative!
www.chowhound.com
Serve cold for a nice summer treat.
Serve cold for a nice summer treat.
cooking.nytimes.com
This recipe is by John Willoughby And Chris Schlesinger and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by John Willoughby And Chris Schlesinger and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Unlike some pasta salads, this one is best served at room temperature.
Unlike some pasta salads, this one is best served at room temperature.
cooking.nytimes.com
Here is an easy, fast recipe for an appetizer redolent with the deep flavors of summer Wait until the caponata is finished before toasting the bread (The New York Times)
Here is an easy, fast recipe for an appetizer redolent with the deep flavors of summer Wait until the caponata is finished before toasting the bread (The New York Times)
Ingredients:
olive oil, spanish onion, cloves, eggplant, tomatoes, golden raisins, capers, crusty bread, basil