Vegetables & Fruits

Rub oil over eggplant. Grill until soft, turning once. When cool enough to handle, scoop out flesh and chop coarsely. Combine bulgar and water and bring to a boil. Cover and simmer 20 min. Drain. Place bulgar in bowl and stir in eggplant, parsley, garlic, juice, salt and pepper. Divide mixture among reserved shells. Eggplant…

Prep eggplant: Cut eggplant into thick slices and place on layer of paper towels. Sprinkle kosher salt all over both sides of the eggplant and let sit for at least 30 minutes, preferably an hour. With a damp towel or rag, wipe away excess salt on eggplant. Cut into ½–in. to 1-in. cubes. Saute veggies:…

Peel and dice eggplant and simmer till tender. Mash. Melt butter. Add salt and pepper and grated onion. Stir in flour and gradually add 1 c milk. Add cheese, ketchup and yolks. Cook until thick and fold in eggplant. Fold in whites. Bake in buttered soufflé dish in pan of hot water 45 min. at…

Light a charcoal grill. Once hot and burning evenly, nestle eggplants directly into coals and roast, turning with tongs, until flesh is completely soft and skin chars in spots, about 10 minutes. Or, cook eggplants on stove top, directly on a burner, over medium-high flame, turning as needed to cook evenly. Transfer cooked eggplants to…

Soak peeled eggplant slices in ice water for 30 min. Drain, dredge in egg-milk bath, and then roll in seasoned bread crumbs. Frying them in olive or vegetable oil will produce a light, almost creamy texture that is a true delight. EggplantMilkEggOlive Oil

Cut the eggplant into 1/2-inch slices. Sprinkle both sides of slices with kosher salt and, using your hands, gently press the salt into the eggplant. Lay the eggplant slices in a colander, set in a sink, and let it rest for 1 hour. This will help to draw some of the bitterness and extra liquid…

Spread about .5 tsp mayo over both sides of slices using a rubber spatula. Combine crackers and cheese in shallow dish and dredge eggplant in mix. Place in single layer on oil-coated baking sheet. Bake at 425 of 15 min. Turn and bake 5 min more. Mayonnaise 0.25Eggplant 1 (3/4 lb) cut into 24 slicesCrackers…

Preheat the oven to 400°F. Bring a large pot of water to a boil. Hollow out the flesh of the eggplant to create a boat using a melon baller or small knife, leaving a 1/2-inch of the skin all around to create a shell. Roughly chop the scooped out eggplant flesh. Drop the eggplant into…

Arrange two racks on the top third and bottom third of the oven. Heat the oven to 425 degrees. Cut the eggplants lengthwise into ½-inch-thick slices. Salt both sides and let sit across two sheet pans to sweat for 10 minutes. Prepare a breading station with three wide, shallow bowls. Add the flour to one…

Peel eggplants and cut them from blossom end to stem end in thin slices, about 1/8″ thick. Lightly salt each slice on both sides. Arrange on large platter in single, slightly overlapping layer. Sprinkle w lemon juice and then olive oil. Cover w plastic wrap and let pickle in a cool place (not the refrigerator)…