Search Results (972 found)
www.delish.com
We sass up steamed bass by cooking it in ginger-and-sesame soy sauce and topping it with frizzled jalapeños and scallions.
www.delish.com
Recipe for Stir-Fried Pork and Bok Choy with Star Anise and Ginger, as seen in the April 2009 issue of 'O, The Oprah Magazine.'
www.foodnetwork.com
Get Smashed Chickpea and Eggplant Pressed Sandwich Recipe from Food Network
cooking.nytimes.com
This recipe is an adaptation of one found in Jamie Oliver's book, “Jamie’s Italy.” It's a healthier version than the traditional Italian-American juggernaut; it omits breading and frying the eggplant, and instead calls for roasting the eggplant until golden brown.
www.allrecipes.com
Make a big batch of eggplant Parmesan in your slow cooker and dinner will be waiting when you get home. No need to heat up your kitchen baking in an oven.
www.allrecipes.com
I was in the produce aisle admiring the beautiful eggplants and I kinda said out loud 'hmmm... wonder what I could do with those?' and a woman answered, 'I always make salsa!' SALSA??? So I figured I give it a shot.. and scribbled down her recipe! YUM!
www.allrecipes.com
Quick and easy eggplant slices are roasted in the oven with olive oil and lemon to garnish.
Ingredients: eggplant, olive oil, lemon juice
cooking.nytimes.com
The happy mix of eggplant, peppers and onions is found throughout the Mediterranean Cooking the vegetables over hot coals adds a welcome smokiness, but even a stovetop grill gives a hint of smoky flavor, so don’t fret if you can’t grill outside This salad is meant to be served at room temperature
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Get Stuffed Eggplant with Veal and Spinach Recipe from Food Network
www.allrecipes.com
Delicious, no fuss appetizer! Elegant but sooo easy. A perfect addition to a BBQ or a fabulous Italian feast.
www.allrecipes.com
Eggplant Parmigiana, a classic Italian dish including layers of fresh mozzarella, basil, and tomato sauce, is great for vegetarians!
www.allrecipes.com
Roasted eggplant, tomato, onion and garlic are seasoned with thyme, pureed, then heated with cream and topped with goat cheese in this rich soup.