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Ingredients: 2 medium Japanese Eggplants 2 Tablespoon(s) Pomegranate Molasses 1 Tablespoon(s) Fresh Lemon Juice 1 small Clove Garlic; peeled&crushed 1/2 Teaspoon(s) Salt 1/4 Teaspoon(s) Sugar 1 1/2 Tablespoon(s) Olive Oil 1/2 Teaspoon(s) Sea Salt 3 Tablespoon(s) Fresh Spearmint; shredded 1 Tablespoon(s) Flat-Leaf Parsley; chopped 2 Tablespoon(s) Fresh Pomegranate Seeds Directions: 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 on each side or until golden brown. Using spatula, transfer slices, overlapping slightly, to a shallow serving dish. In a small bowl, combine pomegranate molasses, lemon juice, garlic, sugar, olive oil and salt; blend well. Drizzle sauce over eggplant. Top with mint, parsley, and pomegranate seeds. Cover with plastic wrap and refrigerate overnight. Serve at room temperature.
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Dissolve Chili Powder, Mediterranean eggplant and tofu gratin Slice eggplant into 3/8aˆ? thick rounds, sprinkle liberally with salt, and place in colander to drain for 20-30 minutes. Then scrape the surface of the eggplant with a knife or rinse quickly and pat dry with paper towels. Heat a couple of Tbsps of olive o Vegetarian pot stickers with dipping sauce For dipping sauce, combine tomato, daikon, shiso, green onions, lemon juice, 2 tablespoons of the tamari, the cumin, and chili powder. Chill overnight. In a bowl, combine rice, tofu, mushrooms, basil, olives, chili pepper, sesame oil, and t Peachy barbecue sauce combine broth, perserves, chili sauce, shallots, ginger, vinegar, soy sauce, and remaining ingredients in a medium saucepan, bring to a boil, reduce heat and simmer for 20 minuetes stirring occasionally Italian sausage in tomato sauce Saute Italian sausage for a few minutes in olive oil - just long enough to seal it or firm it up. Remove sausage and let cool. Cut into bite-size pieces. Mix the rest of the ingredients in the skillet. Bring to a boil. Add sausage and cook for 1 hour Piquant oriental sauce Heat oil in a saucepan. Add onion, carrot, bell pepper and ginger and stir-fry 3 minutes. Add Five Spice Powder and remove from heat. Drain pineapple slices, reserving juice. Add enough water to make 2/3 cup liquid. Cup 2 pineapple slices in th 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 Barbecued spareribs with tangy bbq sauce PREHEAT THE OVEN TO 250F. Salt and pepper the pork ribs evenly and place in a baking dish and cook for 2 hours to render the fat and tenderize the meat. Remove the ribs from the dish, drain the fat and set aside. Heat a wok or large frying pan and add the Balsamic fig sauce Combine all ingredients with 1/2 cup water in a saucepan. Cover; bring to boil over high heat. Reduce to a simmer; cook, partially covered, until fruit has broken down, about 20 to 30 minutes. Let cool slightly; remove thyme sprig. Press mixtur 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 Aioli sauce #6 Sauce for seafood. Separate yolks and wisk yolks with mustard and garlic in a bowl. Add oil drop by drop,beating continuously until half of oil is used. Add lemon juice a little at a time and remaining oil still beating. Season with salt and pep All-purpose tomato sauce In a large saucepan, warm garlic in 2 tablespoons oil over low heat until soft but not colored. Stir in tomato paste, then the tomatoes and their liquid. Simmer, uncovered, until sauce coats the back of a spoon, about 25 minutes. Season to taste w Barbeque sauce - mexican Mix well and allow flavors to blend for one hour or more. Gyro sauce Grate 1/2 cup cucumber. Mix well with yogurt and garlic powder. Refrigerate to cool. Nonfat plain yogurt didn't taste all that great, try fatty kind next time. (or sour cream) Sauteed eggplant Cut eggplant into slices 1/4" thick. Sprinkle with salt & let sit for 1/2 hour. Rinse, squeeze & pat dry. Saute in oil till soft, adding more oil if you need it. Place on paper towels. Serve sprinkled with hot chili powder if desir Eggplant italiano Eggplant should be young, firm, a deep purple and without surface blemishes or scars. Saute garlic, onion, celery and green pepper in hot oil in a skillet (I use my beloved wok) for about 5 minutes. Add mushrooms and saute 1 minute longer. Add e 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