eggplant recipes

½ cup · olive oil

1 large · onion, finely diced

2 clove · garlic. finely chopped

1 can · 400 grams whole peeled tomatoes, coarsely chopped

3 · tbsps. tomatoe paste

2 · tbsps. finely chopped oregano

2 · tbsps. chopped basil

1 · salt and freshly ground black pepper

4 large · eggplants, trimmed and cut lenghtways into 1-cm thick slices

10 oz · grated parmesan

7 oz · buffalo mozzarella, torn

1 medium · Eggplant, cubed

0 · Salt

1 large · Spanish onion, chopped

2 tablespoon · Ghee

1 tablespoon · Grated ginger

1 tablespoon · Cumin

2 teaspoon · Coriander

1 tablespoon · Cinnamon

½ teaspoon · Turmeric

1/8 teaspoon · Cayenne

1/8 teaspoon · Ground cardamom

½ teaspoon · Salt

½ cup · Apple juice

1 cup · Water

10 oz · Spinach, washed, stemmed

2 · Red bell peppers, cubed

1 tablespoon · Lemon juice

1 · Beaten Egg

¼ cup · Skim Milk

1/8 teaspoon · Pepper

1 cup · Crushed Saltine Crackers 28

2 tablespoon · Dried Parsley Flakes

1 medium · Eggplant, sliced 1/4 inches

15 oz · Can Tomato sauce

½ teaspoon · Dried Oregano, crushed

¾ cup · Shredded Mozzarella Cheese *

1 clove · Garlic, minced

¼ cup · Grated Parmesan Cheese

1 medium · eggplant, sliced into1/2 slices

1 cup · bread crumbs

½ · to 1 cup of grated parmesan cheese

2 · tble ofchopped parsley, I also add basil to taste

1 teaspoon · salt

1 · pepper to taste

1 teaspoon · oregano

6 · tomatoes, chopped

2 · red bell peppers, chopped

2 medium · onions, chopped

2 · tble. oil

1 clove · of garlic , minced

2 · tble. of tomato paste (or1 tble. of flour, for thickening)

¼ cup · additional parmesan cheese, grated

1 · 2 cups of swiss cheese, grated

1 cup · Onions,chopped

1 cup · Green bell pepper,chopped

1 cup · Celery,chopped

4 cup · Eggplant,peeled,diced (1lb)

2 · Garlic cloves,crushed

2 tablespoon · Butter or margarine

1 pound · Shrimp,shelled/deveined

2 cup · Rice,cooked

1 tablespoon · Worcestershire sauce

2 teaspoon · Salt

½ teaspoon · Black pepper

½ teaspoon · Thyme

¾ cup · Mayonnaise

1 cup · Bread crumbs,buttered,soft

1 large · aubergine/eggplant sliced into quarter inch discs

5 oz · cornmeal or fine polenta

2 oz · cornflour/cornstarch

1 teaspoon · cajun spice mix

1 teaspoon · salt

½ teaspoon · pepper

1 · oil for frying

1 · extra salt and kitchen paper to draw out moisture

2 each · eggplant -- peeled

¾ cup · skim milk

2 cup · bread crumbs

1 teaspoon · basil

½ teaspoon · oregano

½ teaspoon · thyme

2 cup · pizza sauce

2 cup · mozzarella cheese, low fat

cup & 2 tablespoon · parmesan cheese -- grated

1 large · Eggplant

⅓ cup · Butter (or marg.); melted

½ teaspoon · Garlic salt

½ teaspoon · Italian seasoning

¼ teaspoon · Salt

1/8 teaspoon · Pepper

1 medium · Eggplant -- unpeeled

2 · Eggs -- slightly beaten

2 tablespoon · Cold Water

1 ½ cup · Fine Bread Crumbs

2 ½ cup · Italian Style Meat Mix* -- thawed

½ cup · Grated Parmesan Or Romano Cheese

2 · 6 Oz. Pkgs. Sliced Mozarella Cheese

1 medium · eggplant -peel & dice

1 clove · of garlic

¼ cup · Olive oil

1 can · Tomatoes (drained) 16 oz.

½ teaspoon · Brown sugar

1/8 teaspoon · Pepper

½ cup · Shopped onion

½ cup · Sliced mushroom

1 tablespoon · All purpose flour

½ teaspoon · Salt

¼ teaspoon · Dried whole basil

2 large · Eggplants

1 large · Onion

½ · Red Pepper

½ · Green Pepper

7 oz · Chicken or Ground Beef

1 · Salt, Pepper and Oregano

1 cup · Milk

2 tablespoon · Flour

1 tablespoon · Butter

1 · Nutmeg, Salt and Pepper

2 small · Eggplants -- unpeeled cut into 1/4-in rounds

2 · Eggs -- lightly beaten

1 ½ cup · Bread crumbs

½ teaspoon · Salt

1/8 teaspoon · Pepper

1 · Garlic cloves

· peeled and halved

¾ cup · Olive oil

20 oz · Tomatoes, canned

⅓ cup · Tomato paste

2 tablespoon · Minced basil

1 tablespoon · Salt

1/8 teaspoon · Pepper

1 cup · Grated Parmesan cheese

½ pound · Mozzarella cheese

· thinly sliced

2 large · Eggplants

¼ cup · Olive oil

1 large · Onion -- diced

2 each · Garlic cloves -- chopped

1 cup · Mushrooms -- sliced

1 cup · Bulgur wheat

¾ cup · Vegetable stock

1 teaspoon · Oregano

0 · salt

0 · pepper

2 medium · eggplants -- peeled

18 oz · ricotta cheese

2 tablespoon · olive oil

2 cup · tomato sauce

½ cup · heavy cream

½ teaspoon · salt

1 slice · Eggplant

1 slice · Onion

1 oz · Cheddar cheese -- shredded

2 tablespoon · Condensed tomato soup

1 tablespoon · Dry bread crumbs

¼ teaspoon · Thyme

¼ teaspoon · Salt

0 · Pepper

½ cup · Onion, chopped

1 tablespoon · Vegetable Oil

6 oz · Can Tomato Paste

1 ¾ cup · Water

2 teaspoon · Dried Oregano

¼ cup · Parsley Leaves, freshly chopped -or-

2 tablespoon · Dried Parsley Flakes

½ teaspoon · Salt

1 large · Eggplant -or- Zucchini

1 pound · Swiss Cheese, sliced

1 ½ cup · Dry Bread Cubes

1 cup · Parmesan Cheese, grated

4 small · eggplant slice thin

4 teaspoon · spaghetti sauce

4 tablespoon · shreded mozaralla cheese

2 large · egg white

1 ½ cup · garlic bread crumbs

½ cup · shreded salad or spinach

3 slice · cooked bacon

1 dash · olive oil

1 slice · each of zuccini

1 slice · each of chinese prickel ginger

1 medium · Eggplant

½ cup · Cottage cheese, lowfat

2 tablespoon · Onion -- chopped

1 tablespoon · Bay leaf -- ground

1 tablespoon · Basil

1 tablespoon · Oregano

2 tablespoon · Tomato sauce

2 oz · Provolone

1 medium · Eggplant

½ · Lemon; juiced

0 · Salt

¼ cup · Unbleached flour

¼ cup · Cornmeal

½ teaspoon · Oregano

½ teaspoon · Garlic powder

1/8 teaspoon · Black pepper

2 tablespoon · Oil

1 each · eggplant, large

1 each · lemon, juiced

1 each · tomato, diced

3 each · cloves garlic, pressed

4 tablespoon · cilantro, chopped fine

2 tablespoon · mayonnaise

3 tablespoon · olive oil