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Click below to download : Vegetables - Eggplant - Eggplant Scallopini (Format : PDF)
Vegetables - Eggplant - Eggplant Scallopini
4 cups eggplant -- cubed1 lb. mushrooms -- chopped
3 cloves garlic -- crushed*
1 cup onion -- chopped
1 cup green pepper -- chopped
2 tbsp. olive oil
1 bay leaf
1 tsp. dried basil
1 tsp. salt
1/4 cup tomato paste
2 tbsp. butter
1 cup. marsala wine
1 cup Parmesan cheese -- freshly grated
fresh black pepper
parsley -- chopped
2 medium tomatoes -- chopped
Heat the olive oil and butter in a large, heavy skillet. Add the onions, garlic, 1/2 tsp. salt and bay leaf and saute for 5 minutes.
Add eggplant and another 1/2 tsp. salt, stir, and cook, covered, 10 minutes, stirring occasionally.
Add mushrooms, remaining salt, spices (not parsley), peppers, tomatoes, and paste. Mix well and simmer, covered, 10 minutes.
Add marsala and parsley. Cover and simmer over low heat, about 15-20 minutes.
Just before serving, mix in the Parmesan cheese. Serve over pasta, and pass around some extra Parmesan.
NEXT BOOKS
1 eggplant 1/4 cup olive oil, divided1/2 cup sundried tomatoes packed in oil 1/4 cup romano cheese 1 handful fresh basil leaves 1 tbs. minced garlic 1/4 cup toasted pine nuts Preheat oven to 350.Slice eggplant about 3/4 inch thick, brush both sides with oil olive and roast on a cookie sheet for about 10 minutes. Combine roasted eggplant with remaining ingredients in bowl of food processor and pulse to puree. Add about 1/4 cup of olive oil while machine is running.
Vegetables - Eggplant Spread
1 eggplant 1/4 cup olive oil, divided1/2 cup sundried tomatoes packed in oil 1/4 cup romano cheese 1 handful fresh basil leaves 1 tbs. minced garlic 1/4 cup toasted pine nuts Preheat oven to 350.Slice eggplant about 3/4 inch thick, brush both sides with oil olive and roast on a cookie sheet for about 10 minutes. Combine roasted eggplant with remaining ingredients in bowl of food processor and pulse to puree. Add about 1/4 cup of olive oil while machine is running.
PREVIOUS BOOKS
2 medium eggplantssalt250 g. (8 oz.) minced chicken1 tbl. soy sauce1 tbl. white wineoilflour for dusting Slice eggplants into 1.5 cm. thickness. Salt and pat dry. Mix 250 g. chicken mince with 1 tablespoon each soy sauce and white wine. Brush eggplant slices with oil. Spread layer of chicken on one slice and top with another to form a sandwich. Dust with flour and dip in batter. Pan-fry or deep-fry and serve with mayonnaise seasoned with wasabi (Japanese horseradish) or horseradish.
Vegetables - Eggplant Sandwich
2 medium eggplantssalt250 g. (8 oz.) minced chicken1 tbl. soy sauce1 tbl. white wineoilflour for dusting Slice eggplants into 1.5 cm. thickness. Salt and pat dry. Mix 250 g. chicken mince with 1 tablespoon each soy sauce and white wine. Brush eggplant slices with oil. Spread layer of chicken on one slice and top with another to form a sandwich. Dust with flour and dip in batter. Pan-fry or deep-fry and serve with mayonnaise seasoned with wasabi (Japanese horseradish) or horseradish.
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