by SSDC | Mar 19, 2009 | basil, eggplant, entrees, mint, onions, parsley, pasta, Recipes By Ingredient, sauces, The Recipes
Serves 4 Vary the sauce with any tender herbs you have on hand. 3 shallots, minced (about 1/4 cup) 1 teaspoon coarse salt, plus more for seasoning 6 tablespoons extra-virgin olive oil 1 tablespoon freshly squeezed lemon juice 2 cups packed mixed fresh herbs, such as... by SSDC | Mar 18, 2009 | basil, cucumbers, eggplant, entrees, garlic, onions, side dishes, soups, The Recipes, tomatoes
from Hallie Harron Serves 4 Tians are traditional rustic provincial casserole dishes that are oven proof and pretty enough to bring right to the table. A regular oval gratin or casserole is also just fine for this. The eggplant technique, given to me by author Mary... by SSDC | Mar 18, 2009 | eggplant, entrees, onions, Recipes By Ingredient, The Recipes, tomatoes
Serves 6 1 1/2 pounds eggplant 1 large tomato, finely chopped 1/3 cup finely chopped scallions 1 1/4 cups plain yogurt 1/4 cup sour cream Coarse salt, to taste 3 Tablespoons vegetable oil 1 Tablespoon grated ginger 1/2 teaspoon, to taste, cayenne pepper 1/3 cup finely... by SSDC | Mar 18, 2009 | basil, cilantro, eggplant, entrees, garlic, onions, peppers, potatoes, Recipes By Ingredient, salads, side dishes, soups, stews, The Recipes
Serves 6 All the nightshades are braised together in a sauce of basil and cilantro, two herbs that are quite possibly even better in combination than they are separately. Serve warm or at room temperature with a spoonful of garlic-infused yogurt or a wedge of lemon.... by SSDC | Mar 18, 2009 | basil, eggplant, garlic, oregano, Recipes By Ingredient
from Molly Beverly Serves 4. When the harvest is on and the eggplant are coming in by the bushel, I take an afternoon to freeze a big batch of this for my winter stock of instant dinners. For an even easier version, substitute ready-made Italian tomato sauce. Wine... by SSDC | Mar 18, 2009 | eggplant, entrees, garlic, onions, parsley, Recipes By Ingredient, The Recipes
Red Sauce: 2 Tablespoons oil 1 teaspoon each salt and pepper 2 medium onions, chopped 1/4 teaspoon cinnamon 3 Tablespoons tomato paste 1/4 teaspoon allspice 1/2 cup dry red wine 2 cloves garlic, minced 3 Tablespoons minced parsley 2 large eggplants, unpeeled White... by SSDC | Mar 18, 2009 | appetizers, dips, eggplant, entrees, garlic, Recipes By Ingredient, side dishes, soups, The Recipes
from Molly Beverly Makes 2 cups. Adapted from Mediterranean Cooking by Paula Wolfert (a great cookbook with a multitude of fantastic eggplant dishes.) Fire roasting the eggplant infuses it with a wonderful smoky flavor. If you have your barbeque going, definitely... by SSDC | Mar 11, 2009 | eggplant, oregano, squash - summer, stews
(recipe from the book Local Flavors used with permission of the author, Deborah Madison) Serves 2 – 4. 2 Tablespoons olive oil 2 big onions a few thyme sprigs 3 tablespoons chopped oregano 4 skinny eggplants, cut into 2 inch lengths 1 ½ pounds summer squash, cut...