Made out of creamy yogurt, eggplant, olive oil, herbs and seasoning, burnt eggplant dip can be served with chips, lavache or breadsticks.
Baked eggplant layers with the goodness of olive oil, cheese and herbs, served with crispy garlic bread and rocket salad. Parmigiana is a Southern Italian dish. The Eggplant Parmigiana recipe is its earliest version.
A wintery delight. Eggplant seasoned and char grilled, combined with tomato water and other seasonings to give you a tasty soup. Topped with a blob of whipped hung curd.
Eggplant laced with Parmesan cheese and baked in pesto with olives.
Bite sized pieces of eggplant boiled and dressed in soya sauce, vinegar and garlic
Eggplant, bok choy, sambal and seasoning comes together to create beautiful range of flavours.
Baby eggplant stuffed with nuts and spices, tossed in tamarind pulp, masala and lemon juice.
A delightful Italian dish with layers of meat sauce, eggplant, lasagne and cheese.
Chermoula is a marinade or sauce that forms the basis of many Moroccan dishes. This version made with eggplant, basil, dried herbs and lime can be used as a great dip.
Eggplants stuffed with a divine veggie mixture of zucchini, bell peppers, chickpeas, tomatoes, rice, cheese and herbs, baked crisp.
Eggplant can be adapted or mixed with several flavours.
Bangalore-based Nutritionist Dr. Anju Sood suggests several benefits that come along with eggplants that no one told you yet.
The earliest recipe for what we would recognize as eggplant parmigiana comes from an 1837 Neapolitan cookbook by Ippolito Cavalcanti.
What makes this aubergine dish a lip-smacking treat is of course the crisp outer slathered with spices and the delicate inner flesh which just melts in the mouth as you bite into it.
Some eggplants actually do look like eggs - small, white, ovoid. Hence their name in English-speaking North America. Yet most of the world uses other monikers. Over in Britain, they are aubergines (in France, too, ...
Aubergine is the star of this classic sweet and sour Sicilian vegetable dish but the rest of the ingredients are up for debate. Are fresh tomatoes a must? And is it worth slipping in ...
Vangi (Brinjal) Bath has a strong association with Mysuru. It's not unusual to find this dish on wedding menus in and around the city.
So I went to eat lunch at what has become over the last few years, quite a favourite of mine. Amici, for light and uncomplicated Italian food, with prices that are more café-like. The eggplant ...
Here are two simple Bengali food recipes, popular during Durga Puja festival.1. Beguni - Eggplant fryIngredients:Bengal gram flour - 1/2 cupRed chilli powder - in very small quantityEggplant - 150 gm (4-5), longitudinally cut slices, ...
Run out of rice? Can't even find freekeh? No problem - there are all sorts of easy ingredient substitutions to make your recipes more flexible - and your shopping lists shorterHere for store cupboard we'll ...