A-Z | Search Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Duck
Easter
Egg
Fruit
Grain
Lamb
Other
Pasta
Pork/Ham
Poultry
Rabbit
Rice
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
Polish cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
|
|
|
|
Directions: Cook rice, sauteing it in olive oil & crumbling in the saffron before
adding the water & salt.
Brush a large baking pan with olive oil. Leaving the stems on, slice the
eggplants in half lengthwise & place face down on the pan. Add sherry &
water. Cover tightly with aluminum & bake at 375F till tender, about 45
minutes.
Meanwhile, saute the onions in 2 tb olive oil for 10 minutes. Add peppers,
1 tb sherry & cayenne. Saute covered for 5 minutes. Stir in tomatoes,
currants, parsley & black pepper. Simmer covered for a few minutes.
Combine rice & vegetable mixture.
When eggplants are cool enough to handle, gently mash them & push the soft
middle to the side. Mound the rice pilaf on each eggplant half. Pour
tomato juice into baking pan, cover tightly & return to oven to bake about
30 minutes. Serve garnished with almonds & parsley.
"New Recipes From Moosewood Restaurant"
|
|
|
|
|
|
|
|
Check some related videos
Similar recipes:
|
|
|
Roasted eggplant and peppers Preheat the oven to 350degrees F. Place the eggplant, peppers, and onion in a nonstick baking dish. Drizzle with the oil. Bake in the oven for 20 minutes, basting regularly. Arrange the vegetables on a serving dish and garnish with fresh basil, if usi
Eggplant caviar Prick eggplant in several places with a fork. Place on baking sheet and bake in 400 (f) oven for 45 minutes or until soft, turning once or twice during baking.
Let cool, then peel and chop finely.
In mixing bowl, combine eggplant, onions, garlic, tomato,
Brown rice and eggplant with cheese custard Peel and slice the eggplant. Place the slices in an oiled casserole and drizzle with olive oil. Bake for 15 minutes on lowest oven rack at 400 degrees F. Chop/mince the other vegetables. Saute the onions and garlic, then add the other vegetables, basi
Eggplant parmesan Slice eggplant about 1 inch thick. Rinse with cold water. Salt and press
between sheets of paper towel layered on sheet pans. Place a top sheet pan
on eggplant and place a heavy object on the sheetpan. Let sit about 1
hour.
Make Julie's tomato sa
Chicken or eggplant cutlets, italian style 1. Wash the split chicken breasts and pat them dry with a paper towel.
2. If you are using eggplant, salt the eggplant slices and let them sit for 20 minutes. Rinse and pat dry with paper towel.
3. Mix the flour, cornmeal, breadcrumbs and spices in a sha
Dorothy witcher's eggplant casserole Prepare stuffing per directions. Saute onion and garlic in olive oil till
brown. Add other veggie and sauted till soft. In a casserole dish, combine
stuffing and vegetable mixture. Mix well. sprinkle top with cheese. Cook
at 350 until cheese is me
Eggplant with pomegranate sauce Preheat oven to 425øF. Lightly coat baking sheet with olive oil.
Remove stem from each eggplant. Slice eggplants on bias into 1/2"
thick ovals. Spread slices on baking sheet in single layer and brush
with olive oil. Bake eggplants 12 minutes
Broiled salmon provencale Season fish generously with salt & white pepper. Broil lightly, keep
warm. Meanwhile, saute' onion & garlic in butter until golden, stir
in mushrooms, thyme & flour. Blend in tomatoes & wine: cook over low
heat until slight
Japanese braised eggplant Leaving stems on, cut eggplants in half lengthwise. Mix together the sherry, soy sauce & molasses. Oil a baking pan. Pour sherry mixture into pan, place eggplant slices face down, cover tightly & bake at 350F for 45 minutes. Brown cubed tempeh, 1
Barley risotto with shrimp eggplant In a large saucepan, heat 2 tablespoons oil over medium-high heat. Add
shallot and cook, stirring, until translucent. Add barley; stir to coat
with the oil. Reduce heat to medium. Continue cooking barley, stirring
occasionally, for 2-3 minutes;
Eggplant di carnevalle 1 ts Minced garlic
1/4 ts Pepper & 1 tsp salt
1 x Envelope dry spaghetti mix
1 3/4 c Water
6 oz Tomato paste
1 lb sliced mozzarella Cheese
Great side dish for any meat. Lightly beat 4 eggs. Coat eggplant with
flour, d
Eggplant parmesiana 1. Slice eggplant into 1sm rings. Heat some oil in a frying pan a
nd fry the eggplant rings until crisp or grill.
2. Add some salt, pepper, basil leaves, and olive oil into 1 cup of diced tomatoes, mix well. In a separate dish mix the two cheeses.
3. In a
Eggplant ole Rinse eggplant and cut off top. Peel, if desired.
Cut crosswise into 1/2 inch slices. Place slices in a 12x7 1/2x2
inch microwave safe baking dish. Add 2 T water. Cover with vented
microwave safe plastic wrap. Micro cook on 100 percent power (
Lentils and eggplant with brown rice Rice Cooker: Put the sherry or stock into the rice cooker with the sherry
or stock, and turn on the machine. Let the onion saute, as you chop and add
the garlic, mushrooms, carrot, and eggplant. Give the pot a quick stir as
you add each veggie.
Sauteed eggplant with tomato and onion topping Cut eggplant into 1/2 inch slides, sprinkle with a little salt on both
sides (to draw out water), and let slices drain in colander for 30
minutes. While eggplant is draining, cook the onion in 1 tb olive oil
over moderate heat, stirring until gold
Whole-wheat penne with eggplant and ricotta Prep time: 15 minutes
Cook time: 25 minutes
2 tablespoons extra-virgin olive oil, plus more for pan
Cut the 1 1?2 pounds eggplant in
to 1-inch cubes
Thinly sliced 1 small onion
Mince the 3 garlic cloves
Heat oven to 450°F.
Lightly coat a baking pan with o
Roasted eggplant stuffed with beef Preheat the oven to 400 F.
Pierce the eggplant in 2 or 3 places and place on a baking sheet.
Roast, turning once or twice, for 20 minutes or just until tender.
When cool enough to handle, halve lengthwise and scoop out the pulp, leaving a 1/2 to 3/4 inch
Eggplant dal sauce Roast the eggplant in a 400-degree oven for an hour (stab it first with a
fork). A half hour or twenty minutes before you anticipate the eggplant
will be done, pop the mustard seeds in a medium sized saucepan, then add
lentils, water and spice
Eggplant and spinach lasagna "Adding cooked chopped eggplant to the tomato sauce gives this dish substantial texture. Since vegan mozzarella doesn't melt well, I make it an optional ingredient."
1. Preheat oven to 350 degrees F. Cook the lasagna noodles in a large pot
Turkey eggplant casserole Preheat oven to 350 degrees. Spray 5 qt. pan. Add turkey, onion and garlic. Cook, stirring as needed, until browned. Add all the rest of the ingredients except parmesan cheese. Bring to a boil, stirring. Transfer to a 4 qt. baking dish. Bake cover
Lebaneese eggplant Cook eggplant in boiling water (salted) 8-10 min., drain well. Saute
onion, garlic, mushrooms in olive oil. Add flour, stir until smooth.
Add tomatoes and other ingredients. Bring to a boil. Remove from
heat. Layer in lightly grease 1 qt. casserol
Poulet provencale In a heavy Dutch oven, heat oil and brwn the chicken pieces until golden;
remove and set aside. Add the onion and saute 1 to 2 minutes; drain fat.
Return chicken to the Dutch oven and sprinkle with the flour.
In a medium bowl combine tomatoes, win
Spicy eggplant in ginger-tamarind sauce (masala vangi) Put the tamarind in a nonmetallic bowl. Add 1/4 cup boiling water
and let it soak for 30 minutes. Mash the pulp and extract as much
juice from it as possible. Pour all liquid into a bowl, and save the
fibrous residue for making the sauce.
Sli
Eggplant-macaroni bake 1. In a large pot of boiling water, cook macaroni 8-10 minutes, just until
tender. Drain, and reserve 1/4 cup of the cooking liquid. Place cooking
liquid in a large bowl, stir in Parmesan cheese, scal- lions, oil, and
pepper. Add macaroni, toss w
Roasted eggplant with lemon and olive oil Prep time: 8 minutes
Cook time: 30 minutes
2 1?2 tablespoons extra-virgin olive oil, plus extra for the pan
Heat oven to 400°F.
Trim eggplant and cut in half lengthwise; cut each half into 4 long wedges. Cut each wedge in half widthwise. Brush a heavy-bot
Baklazhannaya ikra (eggplant caviar odessa st Preheat the oven to 375 Degrees F. Pierce the
eggplant in several places with a knife and bake, on a
baking sheet, until soft, about 50 minutes, turing
midway through the baking time. Remove from the oven
and cool. Cut the eggplant, lengthwise, in half.
Eggplant julienne 1. Sprinke the sliced eggplant with salt, leave for 30 min.
2. Saute onions until soft w 2T butter.
3. Rinse the eggplant with cold water, dry with paper towels, julienne and add to the pan with onions.
4. Add mushrooms, saute till liquid evaporates to 2/
Eggplant dip (roasted) Preheat oven to 400oF. Place eggplant, skin side up, in a large roasting pan.
Add tomatoes, onion, garlic and thyme.
Drizzle oil evenly over wegetables.
Bake until eggplant is very tender when pierced with a knife, about 50 minutes.
Cool vegetables slight
Moroccan lamb and eggplant matzo pie with spicy tomato sauce Make lamb filling:
Heat 3 tablespoons oil in a 12-inch heavy skillet (2 inches deep) over
moderately high heat until hot but not smoking, then saut onion, stirring
occasionally, until golden, about 5 minutes. Add lamb and saut, stirring
and breaking u
Eggplant au gratin 1. Preheat oven to 425 deg. 2. Peel the eggplant and cut the flesh
into 1" cubes, more or less.
Drop the cubes into boiling salted water, cook about 5 minutes,
just until cooked. Drain well. 3. Meanwhile, slice the mushrooms.
There should
Eggplant new iberia Eggplant is a favorite in Louisiana, where they fry it, smother it,
devil it, bake it and stuff it. This versatile recipe makes a
delicious dip or spread.
Preheat oven to 375oF. Trim the ends off the eggplant and cut
the eggplant in half length
Eggplant and roasted-red pepper terrine 1. Preheat the oven to 400 degrees F, or preheat the broiler. Using 1/2 cup of olive oil brush a baking sheet lightly with some of the olive oil and brush the eggplant slices on both sides with the rest. Arrange the slices in one layer on the baking sheet
Armenian eggplant casserole Pare and dice eggplant. Heat oil in skillet, add onion, green pepper, and eggplant. Stir over low heat until eggplant is soft. Add tomatoes (may substitute canned Italian solid pear shape, drained), salt, and pepper. Simmer a few minutes. At this point yo
Le-rendez-vous provencale flatbread 1. Blend yeast, all-purpose flour, buckwheat flour, sugar and salt. Stir in
water, work into a ball and knead 4 to 5 minutes or until smooth and
elastic. (Check label to see that yeast is the kind that is activated by
warm water. Oetkers Instan
Spaghetti with shrimp and eggplant Peel and devein the shrimp and set aside.
Trim the ends of the eggplant and peel it. Cut into 1/2 inch cubes.
Heat 1 tablespoon of the oil in a saucepan and add the garlic. Cook,
stirring, without browning. Add the tomatoes, honey, pepper flakes, basic
(f
Baked eggplant & green tomato Slice eggplant and tomatoes into rounds in a 13" x 9" glass pan. Pour a tsp. of olive oil and add a Tbs. of sauce and stir around. Layer with the eggplant, tomatoes and cheese. Top with a little drizzle of olive oil and a litle more sauce.
Grilled eggplant Peel the eggplant, and then cut into 3/4" slices.
Combine butter, garlic salt, and Italian seasoning; stir well. Brush
eggplant sliced with butter mixture, and sprinkle with salt and pepper.
Place eggplant about 3 to 4 inches from coals.
Spicy eggplant salad (bonjan) from afghanistan Slice the eggplants crosswise into 1,5 inch thick pieces. Sprinkle
them with 2 tsp. coarse salt and let stand for 15 minutes. rinse
eggplants under cold water, which removes the bitter taste, rinse,
and dry well on a towel.
Heat the oil in a
Cumin rice with eggplant & peppers RINSE THE RICE, cover it with water and set it aside to soak while you
prepare the rest of the vegetables. Preheat the oven to 375F. Warm the oil
and butter in a large skillet. Add the eggplant and onion, salt them
lightly, and rapidly saute th
Eggplant moussaka Cut eggplant into 1/4-inch slices, leaving skin on. Sprinkle slices with salt and let sit for 1 hour. Pat slices dry with paper towels. Brush
base of baking dish with oil and place single layer of eggplant slices in the dish. Brush top of slices with
Cumin rice with eggplant and peppers RINSE THE RICE, cover it with water and set it aside to soak while you
prepare the rest of the vegetables. Preheat the oven to 375F. Warm the oil
and butter in a large skillet. Add the eggplant and onion, salt them
lightly, and rapidly saute th
Creole eggplant souffle Preheat oven to 350 deg F.
In a large skillet, heat butter till it foams. Add the onion,
celery, and garlic and saute over low heat until the onion is
translucent. Sprinkle in the flour, stirring until well blended. Add
the herbs and saute, stirr
Roasted eggplant dip Preheat oven to 400øF. Place eggplant, skin side up, in a large
roasting pan. Add tomatoes, onion, garlic and thyme. Drizzle oil
evenly over wegetables. Bake until eggplant is very tender when
pierced with a knife, about 50 minutes. Cool vegetable
Stir-fried eggplant In a wok heat the oil, then toss in the Szechuan peppers. After about 30 seconds (long enough for the scent to be released) toss in the cubed eggplant and the garlic. Stir-fry over moderately high heat until the eggplant is tender (about 10 minutes.) Remo
Ajvar (roasted peppers and eggplant) Roast the peppers and eggplant over charcoal or gas flame, or bake in a
preheated oven at 475 deg. F until the skins are blistered and black. Place
the roasted vegetables in a paper bag and let them steam in their own heat
for 10 minutes. Peel off
Imam bayaldi (eggplant stuffed with aromatics) Note: 8 canned plum tomatoes, sliced, may be substituted for the 5
fresh.
Wash the eggplants, cut off the stem end if using large ones and cut
in half lengthwise. With the tip of a sharp knife, make at least 3
lengthwise slashes on the cut side
Grilled eggplant towers with tomatoes and mozzerella Heat your grill to medium.
Places the eggplant slices on a large baking sheet. Brush oil over the slices. Season with salt and pepper.
Grill the eggplant slices for 5-7 minutes on each side until soft. (We broil them.)
Assemble the towers by stacking the
Armenian eggplant dip Preheat oven to 400 F.
Prick eggplant with a fork in 10-12 places and rub with olive oil. Bake uncovered for about an hour, or until the pulp feels quite soft. Scoop out the pulp and place in a small saucepan. Add lemon juice and cook over medium heat unt
Baked eggplant Cook eggplant and onion in small amount of water until, tender. Drain;
reserve liquid. Place eggplant and onion in small baking dish. Top
with cheese. Blend condesnsed soup, 1 Tb of eggplant liquid, bread
crumbs, thyme, salt, and pepper. Pou
Chicken and fresh vegetable provencale Break the cauliflower into small pieces. Combine vegetables in 3 qt.
baking dish. Sprinkle with 1T parsley, 2t basil, and the pepper.
Combine the bouillon cube and water and pour over vegetables. Make
paste of 1T parsley, 1t basil, the garlic p
|
Loading...
|
::
