Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenVegetables - Eggplant - Eggplant Scallopini
Famous Authors (View All Authors)
Vegetables - Eggplant -  Eggplant Scallopini Post by :imported_n/a Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3482

Click below to download : Vegetables - Eggplant - Eggplant Scallopini (Format : PDF)

Vegetables - Eggplant - Eggplant Scallopini

4 cups eggplant -- cubed
1 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.
If you like this book please share to your friends :

Vegetables - Eggplant Spread Vegetables - Eggplant Spread

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.

Vegetables - Eggplant Sandwich Vegetables - Eggplant Sandwich

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.