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Posts Tagged ‘eggplant’

Ratatouille

from www.marthastewart.com 1/3 cup olive oil 2 medium onions, chopped 4 cloves garlic, minced 2 large eggplants, (2 pounds), peeled in strips and cut into 3/4-inch cubes 4 to 5 medium zucchini, (2 pounds), cut into 1-inch cubes Coarse salt and ground pepper 3 yellow or red bell peppers, ribs and seeds removed, cut into 3/4-inch…

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Grilled or Broiled Eggplant Slices

Adapted from How to Cook Everything by Mark Bittman 1 medium-to-large eggplant (1 to 1½ pounds) 1 tsp minced garlic 4 to 6 tbsp olive oil Salt and pepper to taste Minced fresh parsley leaves Cut the eggplant and salt it, if you like. (This will draw out the bitterness: sprinkle both sides of the slices liberally…

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Greek Eggplant Dip

From Vefa’s Kitchen by Vefa Alexiadou 2 lbs eggplant ¼ tsp salt, plus extra for sprinkling 2-3 garlic cloves, finely chopped ½ cup olive oil, plus extra for sprinkling 4 tbsp red wine vinegar (more or less) 2 tbsp chopped fresh parsley 1 mild green bell pepper, seeded and chopped 1 tomato, seeded and chopped Preheat the…

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