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Post by :imalwaysawinner
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :3289
Click below to download : Vegetables - Eggplant Sandwich (Format : PDF)
Vegetables - Eggplant Sandwich
2 medium eggplantssalt
250 g. (8 oz.) minced chicken
1 tbl. soy sauce
1 tbl. white wine
oil
flour 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.
NEXT BOOKS
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.
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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
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PREVIOUS 10 BOOKS
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