Totally Eggplant CookbookFrom eggplant lasagna to baba ghanoush, and from ratatouille to moussaka, the smoky, savory eggplant does it all—whether grilled, fried, stuffed, rolled, baked, or roasted! This handy pocket-size guide to the aubergine contains eggplant recipes inspired by French, Italian, Greek, Middle Eastern, Indian, and Chinese cuisines. |
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½ cup ½ pounds ½ teaspoon ⅓ cup ¾ cup 350 degrees F Add eggplant andpepper arugula BABA GHANOUSH bake balsamic vinegar bell pepper black pepper caponata casserole chicken cumin cup grated Parmesan cup olive oil dish eggs fresh basil freshly ground pepper frying garlic cloves ginger goat cheese golden grated Parmesan cheese GRILLED EGGPLANT high heat inch Japanese eggplants large eggplant LASAGNE Lightly coat medium eggplants medium onion minutes per side mixture onion oregano paper towels Parmesan cheese pasta peanut oil peeled pine nuts polenta Preheat broiler Preheat grill purée RATATOUILLE red chile flakes reduce heat ROASTED EGGPLANT room temperature roughly chopped salad salt and freshly salt and pepper Sauté season with salt serve hot single layer skillet skillet over high slotted spoon soft Spoon tablespoon chopped fresh tablespoon minced garlic tablespoons olive oil teaspoon minced garlic teaspoon red chile thinly sliced diagonally tomato sauce vegetables whisk yogurt zucchini