BOOK CATEGORIES
Authors
Short Stories
Long Stories
Funny Stories
Love Stories
Stories For Kids
Poems
Essays
Nonfictions
Plays
Folktales
Fairy Tales
Fables
Learning Kitchen
LINKS
Home
Famous Authors (View All Authors)
Post by :mattyk23
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :2304
Click below to download : Vegetables - Eggplant Salad (Format : PDF)
Vegetables - Eggplant Salad
3 lb. long purple eggplants2 tbs. grated onion
1 or 2 tbs. lemon juice
1 large ripe tomato, skinned and chopped
1/2 pint Olive oil
1/4 tbs. wine vinegar
1/2 tsp. oregano
salt and pepper
Preheat oven to 350° F.
Put eggplants in oven on a moderate heat and bake until they are very soft to touch and skins begin to wrinkle. Remove from oven until cool enough to handle. Peel eggplants and remove any seeds.
Pound onion to a pulp with a pinch of salt and then beat in flesh of eggplants with of lemon juice (or use a food processor). Add tomato, oregano and black pepper.
Slowly add in olive oil while food processor is running and a little more lemon juice until mixture is thick and creamy.
NEXT BOOKS
2 Eggplants (1 - 1-1/2 lbs. ea) 4 Garlic cloves 2 Tomatoes; peeled and chopped Salt and freshly ground pepper 2 Tbl. Fresh parsley; chopped 1 tsp. Dried oregano; crumbled 1/3 cup Olive oil, more if necessary 6 Tbl Red wine vinegar, or more Preheat oven to 375 degrees.Bake eggplants for 45 minutes in a 375 degree oven or in hot ashes. (Fantastic done on a charcoal grill!). Peel off and discard the skin, then chop the eggplant flesh while still hot. Rub a wood or earthenware bowl with one of the garlic cloves, cut. Add the eggplant and beat
Vegetables - Eggplant - Eggplant Salad (melitzanosalata)
PREVIOUS BOOKS
2 large eggplants (about 8 inches long) (can use smaller ones for smaller rolls) Salt Olive oil 1/4 chopped or shredded sharp provolone cheese (can use mild but sharp was really good here) 1 (14 oz.) Ricotta (if using low fat or no fat, drain overnight before use)1 (10 oz.) pkg frozen spinach, thawed and squeezed dry (can use Swiss chard if you like) 1 cup grated Pecorino Romano or Parmiggiano cheese 3 Tablespoons roasted pine nuts, chopped Freshly ground pepper Salt to taste (remember cheese has salt in it so be careful) 1 qt. Marinara or spaghetti sauce of choice
Vegetables - Eggplant Rolls (rollatini Di Melanzane)
NEXT 10 BOOKS
|
PREVIOUS 10 BOOKS
|
RANDOM 10 BOOKS
- Vegetables - Eggplant - Eggplant Salad (melitzanosalata)
- Vegetables - Eggplant Sandwich
- Vegetables - Eggplant - Eggplant Scallopini
- Vegetables - Eggplant Spread
- Vegetables - Eggplant - Eggplant Stuffed With Lamb And Nuts
- Vegetables - Eggplant And Red Bean Chilaquiles With Poblano Pesto
- Vegetables - Eggplant - Grandmother's Fried Eggplant
- Vegetables - Eggplant - Grilled Ratatouille Salad
- Vegetables - Eggplant - Helen's Polenta With Eggplant
- Vegetables - Eggplant - Herbed Eggplant Rolls
LEAVE A COMMENT