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Forum
-> Recipe Collection
-> Kugels and Side Dishes
bargainlover
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 Thu, Nov 30 2017, 4:48 pm
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Any ideas? Roasted or something?
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mha3484
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Thu, Nov 30 2017, 4:52 pm
I roast slices of eggplant and arrange on a plate drizzled with tehina sauce. You can use as much or as little as you want.
This is also really yummy minus the feta cheese and the toast. https://smittenkitchen.com/201.....asts/
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SixOfWands
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Thu, Nov 30 2017, 4:56 pm
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I roast eggplant and onions with a tiny bit of olive oil, salt and garlic.
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wow
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Thu, Nov 30 2017, 5:21 pm
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I saute cubes of eggplant with a drop of oil, onions and garlic. Saute it on a low flame for a long long time and it gets super soft.
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cbg
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Fri, Dec 01 2017, 1:40 pm
I make this every Shabbat.
I take Japanese Eggplant.
Slice them in 1/2"-3/4" slices
Put them on parchment paper and bake them in a high heat oven until they are roasted.
Transfer them to a Pyrex and quickly cover them while they are still hot so they sweat.
Chill. When ready to serve drizzle a little bit of good quality olive oil. Salt, fresh chopped garlic and parsley, to taste.
You can serve it cold, room temp, or hot.
For 10 long eggplants I may use 1 1/2TBSP-2 TBSP, so you really eating minimum calories, and saving it for other dishes.
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happinessseeker
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Fri, Dec 01 2017, 2:31 pm
| wow wrote: | | I saute cubes of eggplant with a drop of oil, onions and garlic. Saute it on a low flame for a long long time and it gets super soft. |
Peeled or unpeeled?
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wow
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Fri, Dec 01 2017, 3:50 pm
| happinessseeker wrote: | | Peeled or unpeeled? |
I've done it both ways. You can also do it with larger eggplant rounds.
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