EGGPLANT

Thank you all for your comments and emails – the nerd girl that never fit in is feeling pretty popular right now. :)I’m looking forward to my next blogging year!After all that icing – so much it could block one’s arteries just by looking at it ...

Truly, I think these two are the most adorable couple I have ever seen in a kitchen together, and this may be the sexiest cooking video ever! Striking beauty and actress Debi Mazar, is well known as her role in the film GoodFellas, and currently stars in the series Entourage on HBO. Tall and [...]

(Scranton, PA) “I don’t know which one I want,” were Scott Mayfield’s first words. He was 14 months old and couldn’t decide between apple juice or chocolate milk.30 years later, things haven’t changed much. Scott still has trouble making up his mind.

Here it is late summer now in Texas, the air feels cool, crispy and good to breathe in after the extreme summer heat. We are still getting the fresh summer produce. I decided to cook Eggplant/Brinjal/Aubergine Caponata this evening. I can celebrate the Authentic Italian Food Event with Meeta and contribute to the Event. Everyone in [...]

When it comes to spicy gravy/curry recipe, no recipe can compete with the Indian recipes. They have their own 'it' factor that makes them unique. Baingan Bhartha is one such South Indian recipe, an Andra Recipe to be precise. I had bought a big eggplant to make Bagara baigan, one of the famous eggplant recipe prepared the Indian way. Unbeknownst to me, I had been preparing baingan bhartha. Got a l

I've been getting some requests for vegetarian friendly recipes and I'll try to accommodate.This recipe is inspired by the eggplant we had at Aquagrill. We had never had anything like it and since it's been so long, I can't really remember it exactly. What was amazing though, was the unique texture. It's so soft, yet each piece holds itself together, while being unbelievably juicy. My best guess t

Weekend Wokking is a world-wide food blogging event created by Wandering Chopsticks celebrating the multiple ways we can cook one ingredient. Every month the current host gets to pick the secret ingredient for the next round. Last month it was tomato, hosted by Blazing Hot Wok and Darlene chose eggplant for this month. This roundup is very special to me since it is my 100th post! Can't believe I g

This was my favorite kind of meal - a team meal! You see, Brett came up with this (awesome) meal idea, we went to the market together to get the necessary grub, and I made the meal. It worked out great!We are coming around to eggplant. For the longest time, I did not like eggplant, and neither did Brett. I had only had two experiences with eggplant, and both were bad. The first was a rubbery, grea

1 green bell pepper1 large red bell pepper7 tomatoes1 eggplant4 cloves crushed garlic1/4 cup extra virgin olive oil2 tablespoons tomato paste1/2 teaspoon salt1/2 teaspoon ground black pepper1/2 teaspoon cayenne pepperRoast peppers on stove burners, or under oven broiler until skin turnsevenly black. Immediately place in a plastic bag and let cool.Prepare the tomatoes by cutting an X on the bottom

Hyderabadi recipes are famous for their unique taste, use of roasted spices, and a spicy flavor, and this traditional Hyderabadi Baghare Baingan (Stuffed Aubergines) is definitely no exception! I'm not an eggplant-lover, but after Baingan Bharta, this one has to be my preferred choice. It's amazing how a simple blend of spices can taste and smell so good; the tiny aubergines (brinjals) are fried a

Recipe three from Karen Hulene Bartell's Chinese Valentine's Day menu for two:Serves 2.½ pound Oriental eggplants (available at Oriental markets), or 1 small domestic eggplant2 green onions1 teaspoon minced garlic1 teaspoon minced fresh ginger1 teaspoon black beans sauce¼ teaspoon sliced chili pepper, or to taste2 tablespoons chicken broth1 teaspoon soy sauce1 teaspoon rice wine vinegar1 teaspoo

4 to 6 small to medium eggplants, or 1 large one, about 1 1/2 poundsSalt1 tablespoon sesame seeds2 tablespoons soy sauce, or to taste2 tablespoons lemon juice1/2 teaspoon sugar1. Trim eggplant, and cut into cubes of 1/2 to 1 inch. If using large eggplant, sprinklewith salt, put in a colander, and let sit at least 30 minutes, preferably an hour. Rinse.2. Boil large pot of water. Blanch eggplant in

Substantial enough to substitute for meat in a meal, eggplant is chock-full of phytonutrients as well as being rich in many vitamins and minerals. Other than in pasta dishes, I haven't cooked much with eggplant in the past. I don't know why... I think it's wonderfully tasty. Baby eggplants are in season right now, so it's the perfect time to try out some new recipes.Shape Magazine shares a few ide

I cooked a delicious dinner today. It's actually one of my PACHAM dishes and I'd like to share the recipe to you. Hehehe. My siblings loved this dish and they actually asked me to cook it today so here it goes...enjoy!1/2 Ground porkBaguio BeansEggplantYoung CornBell PepperWorcestershire sauceOyster sauceSoy sauceLaurel leafThe measuements are all up to you. Tsamba nga di ba.Procedure:Stir fry oni

I belong to an organic farm out in Red Boiling Springs, Tennessee and pick up my share at a drop off location about five minutes from my house on Monday afternoons. Monday evenings I spend washing, preparing and storing my vegetables. I don't do much with eggplant, frankly, but thought these were worthy of a little sketch. Here I filled in the ink with watercolor pencils on rather unforgiving s

Rubbing Steak with an Herb Paste:Tis the season for grilling - and we just treated ourselves to a new compact charcoal grill. Which of course - calls for steak. For this particular dish, we used some fresh herbs from our garden - basil and thyme - and some finely chopped garlic. I made a paste of this with some salt and pepper and a bit of olive oil. (Side note: If I haven't said it before, I'll s

A few months ago, a Beyond Salmon reader asked me why she couldn’t find a single eggplant recipe on my blog. I have nothing against eggplants, I assure you, but they have fallen out of favor with Jason way before I knew him, so I’ve avoided cooking them ever since we met. But my knight in shining armor has been conquering all the weird veggies at a frightening speed. There are so few left that

Ingredients:1 large eggplant or 2 japanese eggplants1/4 light miso1 tsp sugar1 tbp mirin1 tbp rice vinegarDirections:Preheat broiler or oven (set to about 350F is good).Cut the eggplant in half length wise.Place the eggplant into the broiler/oven and cook until it starts to brown (about 15 minutes).Keep warm.In a small bowl, mix together the miso, sugar, mirin, and rice vinegar.Heat the miso mixtu

6 slices peeled eggplant, 1/2 inch thick2 tablespoons olive oil 4 ounces goat cheese 1/4 cup sun dried tomatoes in oil1/4 cup pine nuts 12 thin slices good quality bread, toasted Grill, broil or saut้ the slices of eggplant that have been brushed with oil until brown and soft. Place the eggplant slices on the bread and top with goat cheese, sun dried tomatoes and pine nuts. Top with rema

My friend Emily's grandmother was Greek and taught her some great Greek dishes which she's shared with me over the years. She's actually partly responsible for my interest in herbs and spices. One of her best recipes is for Moussaka. I've updated some things, grilling the eggplant and using sun dried tomatoes instead of tomato paste, but otherwise it's pretty close to her grandmother's recipe.

Preparation Time 5 minutesCooking Time 15 minutesIngredients * 1 large (about 700g) eggplant * 2 tbs caster sugar * 1 tbs salt * 1 tbs turmeric powder * 125ml (1/2 cup) mustard seed oilMethod 1. Cut the eggplant crossways into 2cm-thick slices. Place the slices, in a single layer, on a large plate. Combine the sugar, salt and turmeric in a small bowl. Evenly sprinkle the eggplant

The eggplant is considered to originate from India where it grew wild, and was first cultivated in China. It was introduced into Europe during the Middle Ages by the Moors where it soon became popular. Thomas Jefferson, who happened to be an experimental botanist, introduced eggplant to the United States in 1806. It’s called eggplant in America, aubergine in Europe, and brinjal in South Africa

The trick to Eggplant Parmesan is to drain the eggplant slices of excess moisture first, before cooking. We found this recipe recently in the New York Times and adapted it to our taste (olive oil only - no canola oil, and no hard boiled egg slices as the original recipe called for). Eggplant Parmesan Recipe Ingre

This looks SOO yummy I had to share it as ‘Recipe of the Week’. Servings: Makes 4 servings. Ingredients: 1 tablespoon olive oil 4 large shallots, sliced 4 cloves garlic 2 jars (12 ounces each) roasted red peppers, drained Juice of 1 orange (about 1/2 cup) 2 medium eggplants, cut lengthwise into 1/2-inch slices Olive oil cooking spray 4 ounces goat cheese 4 kalamata olives, pitt

Eggplant, often called "the poor man's meat". Most of my friends like eggplant. The name eggplant developed in the United States , Australia , New Zealand , and Canada because the fruits of some 18th century European cultivars were yellow or white and resembled goose or hen's eggs. So now we know why brinjal is called Eggplant. When I was searching for preparing something in Eggplant for fortune c

Toasted mustard seed and other spices often used in India infuse olive oil with pungent flavor. The oil is then used to make a fresh cherry tomato sauce for smoky slices of grilled eggplant. 1 large eggplant (aubergine), about 1 1/2 pounds 1 teaspoon mustard seed 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon curry powder Pinch of ground [...]

I'm trying really hard to eat lighter and this very low fat salad was great. It doesn't taste like it's missing the fat at all. Enjoy!Roasted Eggplant and Red Pepper Salad~2-3 servings as a side1 red bell pepper3 cups 1/2" cubes of eggplant2 teaspoons olive oil1 clove garlic, minced1/2 teaspoon lemon zest2 teaspoon lemon juice1/4 teaspoon cuminsalt and pepper to taste1 tablespoon chopped parsley1. Preheat oven to 425 degrees and cover a 8x8 pan with aluminum foil.2. Fire roast the red bell pepper and set aside.3. Place the eggplant in the pan and toss with olive oil and garlic.4. Roast for 18 - 20 minutes, until cooked through and tender.5. While the eggplant is roasting, peel and seed the roasted pepper and cut into 1/2" cubes.6. When the eggplant is done, toss the eggplant, roasted peppe

Ingredients5 large round eggplantsFor the Sauce½ kg Mushrooms2 tablespoons chopped Parsley2 Onions finely sliced2 crushed Garlic cloves2 Bay leaves1 cup Vegetable Oil1 tin chopped TomatoesFor the Béchamel Sauce1 litre milk¾ teacup flour250g Butter200g grated Parmesan Cheese (2/3 for the béchamel sauce and the rest to sprinkle on top of the eggplants)Preparation of the EggplantsCut the eggplants in half lengthwise and leave them in salted water for 1 hour.Remove them from the water, squeeze them and then place them upside down in an oven dish with the vegetable oil.Bake them in a pre-heated moderate oven for ½ hour.Remove them and place them without the oil in a clean oven dish facing upwards.Preparation of the SauceFry the sliced onions lightly in a large pan.Add the garlic and stir f

Every cuisine in India has its own version of making this Stuffed Eggplant delicacy. In fact even with in the same cuisine there are so many variations that it is hard to categorize this as belonging to a specific region. It majorly depends on the ingredients that go into the masala for stuffing.  Making this is [...]

Every cuisine in India has its own version of making this Stuffed Eggplant delicacy. In fact even with in the same cuisine there are so many variations that it is hard to categorize this as belonging to a specific region. It majorly depends on the ingredients that go into the masala for stuffing.  Making this is [...]

Here is an Italian dish inspired by another Jamie Oliver recipe; he used Penne pasta, and slight variation in ingredients and process. You will need:1 firm ripe pink, black, or white eggplantextra-virgin olive oil 2 garlic cloves, peeled and sliced 1onion, peeled and finely chopped two 14-ounce cans good-quality plum tomatoes 1 tablespoon balsamic vinegar Sea salt and freshly ground black

Ingredients :6 Roma or plum tomatoes, chopped1 onion, chopped2 cucumbers, peeled, seeded and chopped1/2 cup black olives, sliced1 green pepper, chopped3 - 4 stalks celery, chopped2 garlic cloves, minced1/4 cup red wine vinegar1/4 cup extra virgin olive oil2 Tbsp. fresh parsley, chopped1 Tbsp. fresh basil, chopped1 tsp. hot sauceSalt and pepper to tasteIn a large bowl, combine tomatoes, onion, cucumber, black olives green pepper and celery and toss. Combine garlic, vinegar, olive oil, parsley, basil, hot sauce and salt and pepper in a cruet and shake well. Just before serving, pour olive oil mixture over tomato mixture and toss.Tips : How can you improve on near perfection? Eggplant Parmesan 3 - 4 large eggplants sliced into 1-inch pieces1 cup flour4 eggs, beaten1 and 1/2 cup seasoned breadcrumbs1/2 cup fresh parsley, minced1 tsp. ground oregano1 cup Parmesan cheese, gratedSalt and pepper to taste1 32-oz jar spaghetti sauce2 cups mozzarella cheese, shredded8 oz. pasta noodles cooked to

I love eggplant and was excited to see this recipe when I was going through the Celebrity Fit Club recipe list. I was intrigued that you cooked the eggplant in the oven, then peeled and diced it up. This was similar to how the squash was done in the Weight Watcher's Curry-Apple Butternut Squash Salad. I love this technique because peeling squash and eggplant is such a pain. Cooking it first makes it incredibly easy. My family also likes curry, so maybe I could make this for them and add some cooked chicken breasts to it. Or maybe some shrimp. Mmmmm. Eggplant Curry Ingredients: 1/2 fresh whole eggplant, unpeeled 1 Tbsp. extra virgin olive oil 1/2 tsp. cumin seed (if you don't have any, substitute 1/4 tsp. cumin powder) 1/2 cup fresh white onions, sliced (yellow or red onions should work well, too) 1 garlic clove 1 Tbsp. ginger root (substitute 1 tsp. of ginger powder if you don't have the fresh stuff) 1-1/2 tsp. curry powder 1 fresh red ripe tomato (small 2 2/5")

Baked Eggplant 4 Servings Preheat oven to 350o 1 eggplant, sliced into -inch slices 1 egg, beaten 1 cup seasoned breadcrumbs 2 cloves garlic, peeled and sliced thinly 1/2 cup olive oil 1/4 cup grated Parmesan cheese Healthy RecipesShare This

This one’s a doozie of a eggplant parmigiana recipe, so let’s get started. Ingredients: 1 cup olive oil1 eggplant, sliced into 1/2 inch rounds2 red bell peppers, my favorite8 slices Mozzarella cheese1 onion, chopped2 cloves garlic, minced16 oz can stewed tomatoes1 tablespoon basil1 tablespoon oregano1/2 cup balsamic vinegar1/2 cup red wine vinegar1/2 cup brown sugar8 tablespoons tomato paste3 tablespoon capers1 teaspoon salt1 teaspoon black pepper1 cup Parmesan, grated What’s Next: Go ahead and preheat your oven to 350 F, or 175C. In a large skillet- heat 1/2 cup olive oil on medium high & saute eggplant on each side until saturated with oil- about 8 minutes total. Grab your 3-quart casserole dish & line with sauteed eggplant. In same skillet- saute red peppers until tender and layer over eggplant. Top with Mozzarella. Heat remaining oil in skillet & cook onions & garlic until browned. Stir in stewed tomatoes and simmer for 5 minutes. Add balsamic vinegar, re

I know many of us are not enticed by the eggplant, but it can be a very delicious and interesting veggie. The eggplant is a species of Solanum native to southern India & Sri Lanka. It is an annual plant that produces large purple or white ovoids, not the Metamorphosis kind. Eggplants have been cultivated in southern and eastern Asia since prehistory, but it appears as if the vegetable has only become known to the Western world for less than 1,500 years. The many names for eggplant in the Arabic & North African languages and the lack of Greek and Roman names, indicate that it was carried throughout the Mediterranean area by Arabs in the Middle Ages. The raw fruit of an eggplant is somewhat distasteful and begs to be cooked immediately. After the eggplant has been cooked, it takes on a more suitable, flavorful & more tender texture. Stay tuned for the ‘It’s Finally Friday Eggplant Parmigiana’. Eat well & Laugh often.

1 tablespoon vegetable oil 1 bunch Thai basil, leaves picked from the stem 1 tablespoon sugar 2 cloves garlic, chopped 2 tablespoons soy sauce 2 eggplants 2 chili peppers Slice the eggplants into irregular shapes for easy turning in the pan. When it is sliced into a small disk, it tends to stick to the bottom of the pan and makes it difficult to flip or turn. Chop garlic and slice chili peppers. Pick the leaves from the stem of the Thai basil. Heat a pan or wok over high or medium high. Add oil, chili peppers and garlic. Stir until the garlic turn golden brown. Add eggplant and stir. Add a cup of water and cover the pan or wok with a lid. Keep the lid close until the eggplant is cooked. It should take about 5-7 minutes before the eggplant is done. The eggplant turns from white to translucent when it is done. Almost all of the water should have been evaporated at this point. If the eggplant is still not cooked, add a little bit more water and keep lid closed until the eggplant is rea

Quick test: Check out this page for "Fat Foe" an eggplant extract diet aid to see how gullible you are. Click on any link there to find out. You, my savvy readers, probably knew it was phony baloney when you saw the advertisement. Every day thousands of people shell out big bucks for diet products that provide false claims and cause you to lose nothing but money. Don't even read the

I just spotted this at The Register. It’s a miracle! It looks like American religious artifacts are becoming big business on eBay. Not to be outdone by Deb Serio, a Virginia high school teacher who recently nabbed over $1500 for a garage floor stain she said looked like Jesus, Pennsylvania’s Felicia Teske is offering eBay buyers an eggplant slice that may bear the word “God.” Starting price: $1,000. Plus $20 for shipping. Teske recently purchased her eggplant (aubergine, for you Brits) at a roadside produce stand, according to a local Pennsylvania news channel, and on Sunday evening, as she sliced it up in her kitchen, she saw the word “God” appear in the seeds of one of the slices: Though this El Reg hack is no expert when it comes to eggplants, he’s quite sure the seeds spell “gid” - a brain disease caused by tapeworm eggs. Or an acronym for Gender Identity Disorder Our attempts to contact Teske went unanswered, but according to

I've been remiss in not updating -- my apologies. I made this recipe the other evening for my sister and a friend. They really enjoyed it. Kimberley -- the Eggplant Purée is very versatile. :)This is simple to make and plates up nicely, Sharon!Beef With Eggplant Purée1 lb eggplant1/4 tsp salt4 oz shredded aged cheddar cheese (optional)3 tbsp thick plain yogurtSalt and black pepper to taste1 cup chopped fresh chives1/2 cup puréed sun-dried tomatoes1/4 cup olive oil3 tbsp water1 tsp ground allspice1/2 tsp ground cloves1 lb boneless steak of choice with all fat trimmedand cut into 8 equal pieces16 pickled baby onions in balsamic vinegarPeel eggplant and cut length-wise into 1/4 inch stalks. Heat large frying pan on medium-high heat for 3 minutes. Add eggplant to pan, sprinkle with salt, and toss in pan, turning once, for 10 to 12 minutes, until withered, charred, and smoky. Transfer eggplant to blender. Add optional cheese, yogurt, salt, and pepper. Blend, pulsing, until incorporated

1 large eggplant 4 8-ounce snapper fillets 1 large bunch chives 4 tablespoons extra-virgin olive oil Salt Freshly ground pepper Slice stem end off the eggplant, and cut in half lengthwise. Using a mandoline, slice the eggplant halves lengthwise into 1/16-inch-thick strips. (This can also be done with a very sharp knife.) Place strips in a colander over the sink, and sprinkle liberally with salt. (This helps to draw moisture out of the eggplant and makes it easier to work with.) After about 30 minutes, or when moisture starts to come out of the eggplant, wipe the salt off of the slices with paper towels. Arrange enough slices on a flat surface, slightly overlapping, to cover the length of one fish fillet. Place fillet on top of sliced eggplant, and season with salt and pepper. Wrap the ends of the eggplant slices around the fish, and make sure that the eggplant slices remain overlapping. Flip the wrapped fillet over, and gently press it down so that the eggplant stays in place. Sec

A delicious recipe, and easy to make. Glenna's recipe for the Chimichirri sauce (following post) also works wonders. 3 (1/2-pound) eggplants 1 teaspoon salt, plus 1 teaspoon 1 tablespoon olive oil, plus 3 tablespoons 2 cups chopped onion 2 garlic cloves, minced 1 pound lean ground lamb 1/3 cup minced fresh parsley leaves 3 tablespoons minced fresh mint leaves 3 plum tomatoes, halved lengthwise, seeded, and cut into julienne strips 1 cup crumbled feta cheeseHalve 2 of the eggplants lengthwise, score their pulp deeply with a sharp knife, being careful not to pierce the skins, and with a grapefruit knife scoop or tablespoon, scoop out the pulp, reserving it and leaving 1/2-inch-thick shells.Sprinkle the shells with 1 teaspoon salt and invert them on paper towels to drain for 15 to 30 minutes. Cut the reserved pulp and the remaining whole eggplant into 1/2-inch pieces, in a colander toss the pieces with the remaining salt, and let them drain for 15 to 30 minutes. Rinse and pat the shell

RECIPE INGREDIENTS2 eggplants1 tablespoon salt1/2 cup vegetable oil1 pound lamb (or beef), cut into 1/2 inch cubes1/2 teaspoon salt1/4 teaspoon black ground pepper1/2 teaspoon Middle Eastern spice1 8−oz. can tomato sauce2 cups water2 medium ripe tomatoes, slicedRECIPE METHODSlice eggplants lengthwise into 1/2 inch thick slices.Sprinkle 1 tablespoon salt on the sliced eggplant, place eggplant in a colander, let drain for one hour then rinse and pat dry.In a skillet, heat oil. Fry eggplant in hot oil on each side until golden brown. Place fried slices on paper towels to absorb excess oil.Discard frying oil. In the same frying pan, cook lamb (or beef) on medium heat until all broth evaporates. Add salt, pepper and spice, stir for about 10 minutes.In a 9x13x2 inch, or similar size pan, place one half of the eggplant slices on the bottom. Place the meat mixture on top of the eggplants, then place the rest of the eggplant slices on top of the meat mixture.Pour the tomato sauce and water on

I hope I get this into Ruth in time! I'll type like the wind! For this week's Presto Pasta Night, I went to the lovely Jamie Oliver. (To be honest, I think I went though every cookbook I had, looking for interesting eggplant recipes - Jamie won.) This recipe can be found in his Family Dinners book, which I love. This particular cookbook is really useful for sneaking extra vegetables into meals,

Our recipe for today uses one of my favourite ingredients, eggplant. Eggplant or Aubergines are a good source of fibre and folic acid. Though commonly thought of as a vegetable, eggplant is actually a fruit . . . Specifically a berry. They are versatile and can be cooked in a variety of ways. This recipe is a light alternative to your common burger, not to mention it’s healthy. Grilled eggplant burgers - visit site to get recipe tags technorati : grilled eggplant burgers healthy recipes eggplant Aubergines

Okay, I’m a slob. I’ve admitted it before, I’ll admit it again. Not only that, but I am awful at organizing. This, too, is because when I try I get too anxious. Instead of doing things slowly, and thinking them out, I rush through and toss things willy-nilly all over the place. Probably the perfectionist in me again. We have a spare bedroom, and usually it’s where I put things I don’t know what else to do with them. When I clean out the room, I find old mail that I have no idea what I was thinking when I saved it. I should have just thrown it all out. I find old papers, messy books, dog toys and leashes… among other things. Anyway, the Husband and I cleaned it out today. I took down my computer that was in there, and the table it was on. The only thing I used that computer for was to power my web cam. We are going to set up the very old laptop to do that instead. So now, it really is a spare bedroom! And we can have people stay in it when they c

INGREDIENTS :2 medium-size eggplants (abut 2 lbs), peeled and cut into 3/4" pieces1 tbsp oil5 garlic cloves, minced2 tsp minced fresh ginger1/2 cup chicken boullion, or vegetable broth2 tbsp. soy sauce2 tbsp. rice vinegar1 tsp. dark sesame oil1 tbsp. sugar1 tsp. hot chili-garlic sauce4 scallion, chopped1 or 2 tomatoes, coarsely choppedMETHOD:1. Heat oil in a large non-stick pan or wok.2. Stir fry eggplant until slightly darkened, from 2 to 3 minutes.3. Reduce heat, and add garlic, ginger and stir-fry for 1 minute.4. Add boullion, soy sauce, vinegar, sesame oil, sugar and chili-garlic sauce and bring to boil.5. Cook, uncovered and stirring often, until eggplants are tender and sauce has thickened, about 5 minutes.6. Stir in onions and tomatoes, and season with salt to taste.7. Cook 5 more minutes. Sprinkle with sesame seeds if you wish.

My favorite food growing up was Eggplant Parmesan. It was definitely a priority to make a gluten-free version. When I adapted this timeless Italian classic to be gluten-free, I baked the eggplant because it meant less mess and less calories. BAKED EGGPLANT PARMESAN 2 large eggplants, peeled and cut in 1/2 inch rounds [...]

We had this dish at a Thai restaurant at Big Island, Hawaii and loved it rightaway. The dishes were so good that we kept visiting this place everyday during our stay. This particular one had a great flavor and taste (well, which one did not?!!) They served it with a lot of fresh Kaffir lime leaves, which adds a heavenly taste. However since I couldn't get these leaves at our Asian grocery store, I used lemon rinds to get the fresh citrus flavor.INGREDIENTS:2 Chinese Eggplants ( thin, long purple eggplants)- chopped into thin fingers.25-30 Basil leaves chopped8 Lime Leaves( optional- I didn't use it as I couldn't find them)1 Tbsp Sambal Oelek4 cloves of Garlic- chopped1 Tbsp Soy Sauce1 tsp Brown SugarSalt as per taste2 Tbsp Olive OilLemon rinds of 1 LemonMETHOD:Heat olive oil in a heavy bottomed pan and toss in the chopped garlic until softened.To this add the eggplant, toss and let it cook nicely. Then add salt and Sambal Oelek along with Soy Sauce.Add basil and keep tossing slowly

1 EggplantMarinara SauceGrated parmesan or romano cheeseGrated mozzarella cheese2 eggsBreadcrumbsOil to fry eggplantPeel and thinly slice one eggplant (I usually slice it on the long part of the eggplant)Beat 2 eggs with 1 tbsp of waterDip the eggplant into the egg and then in bread crumbsFry in oil and drain on paper towels.To Assemble, put some marinara sauce in bottom of baking pan and start layering as follows:Eggplant, sauce, grated romano or parmesan cheese and grated mozzarella.End up with the top layer of sauce with the grated cheese and mozzarella.Bake at 350 degress until the mozzarella is melted.

Sometimes when your day feels really long and tired and when you still have heaps of work pending like laundry, ironing, vacuuming, cleaning, yada yada and you still wanna have your kind of small little special dinner with your loved ones then you need something that needs to be tasty and presentable yet quick and easy to make.These Jhatpat Baked Eggplants are so easy to make and yet so tasty and beautiful looking that you could make these sneaking out of your busy schedule and yet grab a lot of compliments for its wonderful taste.INGREDIENTS: 1 Long Eggplant-medium size1 Tbsp Jeera seeds1 Tbsp Red Chili Powder1 tsp Kitchen King Masala1 tsp Garam Masala1 tsp Turmeric Powder & Salt as per taste.METHOD: Preheat the oven at 360 degree.Mix all the masala ingredients along with the salts and keep it aside.Toss in sliced Eggplant into the olive oil.Now to each slices carefully sprinkle the masala mix evenly on one side and bake for about 5 mins.Then flip them over and sprinkle the masala mix

The most common question I’m asked is “What do I cook at home when I by myself?” My usual response varies from something quick and easy to dishes slightly gourmet. Factors include whether I need to photograph a dish or try a new ingredient and what ingredients and how much time is available. But on a whole, I’m usually over indulgent when dining by myself. Now a new book titled ‘Alone in the Kitchen with an Eggplant’ asks that exact question to 26 writers and foodies. The book seeks to uncover what foods they eat when they’re by themselves. Their stories include acts of sheer desperation from being single through to others being divorced and lonely. No matter the reason ‘Alone in the Kitchen with an Eggplant’ takes readers on a journey of personal exploration and experiences. ‘Alone in the Kitchen with an Eggplant’ is co-ordinated and edited by New Yorker, Jenni Ferrari-Alder who is self described as an egg-seller

It may be a bit early to get back into my sweet old kitchen. Still tired from the long flights plus the headache of dealing with the newly revised regulations for the visa - meaning that there’s a big possibility that I may have to go back to home country every month for visa extension. This [...]

Eggplant Koresh or Khoresh-e Bademjan is a Persian dish,  another one of my favorite dish found in cookbook “A Taste of Persia” sent by my dear foodie buddy, Fitri. Thanks a looooottt, luv!!! I have certain fascination with eggplant dish, which I think absolutely yummy in stews and grilling.  This one is quite easy to make. Although it would be [...]