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Eggplant: The Best Thing to Buy, the Best Way to Eat It—Now!

Eggplant: The Best Thing to Buy, the Best Way to Eat It—Now!

Spicy Sesame Eggplant - Martha Stewart Recipes - had this for dinner tonight and it was sooo yum.

Strips of eggplant, breaded and baked until golden and served with a quick marinara sauce. Serve these as a snack, appetizer or side dish. I'm making these tonight with an eggplant I bought at the farmer's market and figured I would revive the recipe from the archives. Enjoy!  I can vividly remember the day when my picky daughter, who was in middle school at the time, told me she liked eggplant.    Eggplant? Really? She was eating dinner at a friend's and they were having breaded eggplant…

Baked Eggplant Sticks

Strips of eggplant, breaded and baked until golden and served with a quick marinara sauce. Serve these as a snack, appetizer or side dish. I'm making these tonight with an eggplant I bought at the farmer's market and figured I would revive the recipe from the archives. Enjoy! I can vividly remember the day when my picky daughter, who was in middle school at the time, told me she liked eggplant. Eggplant? Really? She was eating dinner at a friend's and they were having breaded eggplant…

This silky dip gets its flavor from garlic and thyme, stuffed into slits in the eggplant before it's grilled. For a rustic look and feel, serve it on crispy grilled crostini.

Easy Eggplant Spread

This silky dip gets its flavor from garlic and thyme, stuffed into slits in the eggplant before it's grilled. For a rustic look and feel, serve it on crispy grilled crostini.

Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. (She says 5 Tbs olive oil, 1 1/2 tsps kosher salt, 1/2 tsp fresh ground pepper, but I just eyeballed it.) Now add 4 garlic cloves that are peeled and sliced and toss them in too.Roast in the oven 20 to 25 minutes @425, until “crisp-tender and the tips of some of the florets are browned.” add lemon zest & juice, parm cheese, and serve

Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. (She says 5 Tbs olive oil, 1 1/2 tsps kosher salt, 1/2 tsp fresh ground pepper, but I just eyeballed it.) Now add 4 garlic cloves that are peeled and sliced and toss them in too.Roast in the oven 20 to 25 minutes @425, until “crisp-tender and the tips of some of the florets are browned.” add lemon zest & juice, parm cheese, and serve

5 cloves garlic (do not peel)   3 pounds eggplant (2 to 3 med)   2 tbsp olive oil   1 med onion, halved lengthwise (1 half cut into 1/4-inch-thick slices, 1 half finely chopped)   1/2 cup plain low-fat (2 percent) Greek yogurt   3/4 tsp fresh lemon juice   1 tsp coarse salt   Freshly ground pepper

5 cloves garlic (do not peel) 3 pounds eggplant (2 to 3 med) 2 tbsp olive oil 1 med onion, halved lengthwise (1 half cut into 1/4-inch-thick slices, 1 half finely chopped) 1/2 cup plain low-fat (2 percent) Greek yogurt 3/4 tsp fresh lemon juice 1 tsp coarse salt Freshly ground pepper

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