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Full Online Book HomeLearning KitchenVegetables - Eggplant Spread
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Vegetables - Eggplant Spread Post by :67298 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2515

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Vegetables - Eggplant Spread

1 eggplant
1/4 cup olive oil, divided
1/2 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.
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1/4 cup olive oil 3 eggplants, cut in half 2 pounds ground lamb 2 teaspoons salt 1 teaspoon pepper 1/2 cup pine nuts or pistachios 1 can tomato soup 1 cup water Heat 2 tablespoons of the oil in a skillet. Place the eggplants, unpeeled, in the oil and fry for 5 minutes on the cut side and for 10 minutes on the skin side. Heat the remaining oil in a separate skillet. Add the lamb, salt, and pepper and saute for 10 minutes, stirring occasionally. Add the nuts and mix well. Arrange eggplants in a casserole. Slash each eggplant lengthwise
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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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