Eggplant Extravaganza
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I love this stew as a side dish, pizza or pasta topping. Recipe from Taste Life! Organic Recipes (2002) by Leslie Cerier. Reprinted by permission of Square One Publishers.
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This is a simplified adaptation of a vegetable dish appears that frequently on Indian restaurant menus as Baingan Bharata. It features roasted eggplant, which is so easy to prepare, and so versatile. Once the eggplant has been roasted and is cool enough to handle, this dish is made quickly and easily. Adding some chickpeas makes it a main dish.
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Eggplant and peppers, two companionable vegetables, are combined in a delicious casserole. Read More→
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To honor Jason and the Argonauts and seasonal eats, here’s a briam — a Greek casserole of seasonal summer veggies. Many traditional recipes are oil guzzlers (fancy that). This has less oil but loads of flavor from the veggies themselves, and the produce and time does the work for you. Crusty on top, juicy on the bottom, it’s good over brown rice, quinoa or with crusty bread for soaking up sauce. Serve with a Greek—or any—salad.
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This delicious stuffed eggplant dish is inspire by recipes I came across in old Creole cookbooks. Read More→
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This salad complements mild tomato-based pasta dishes as well as most any kind of grain or bean dish, with the smoky, mellow flavor of roasted eggplant.
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This is a delicious combination of flavors and textures. Just add a green salad for a satisfying meal. Use a medium (approx. 4 quart) slow cooker. Excerpted from The Vegetarian Slow Cooker by Judith Finlayson. Reprinted by permission. © 2010, Robert Rose, Inc. All rights reserved.
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An eggplant lover’s delight, this classic Middle Eastern spread is meant to be scooped up on wedges of pita bread. Read More→
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