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Post by Admin on Oct 11, 2015 16:00:35 GMT -6
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Post by drcclanton on Oct 12, 2015 9:54:32 GMT -6
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Post by Tina on Oct 14, 2015 8:58:12 GMT -6
Eggplant Mini Pizzas Prep Time: 5 minutes Sit Time: 20 minutes Cook Time: 25 minutes Total Time: 50 minutes Servings: 4 Mini pizzas made on eggplant slices that are tasty, easy to make.
Ingredients 1 large eggplant, cut into 1/4 inch slices 1 tablespoon coarse salt 1 tablespoon oil 1 teaspoon Italian seasoning or oregano salt and pepper to taste 1 cup pizza sauce 1 cup mozzarella, shredded 1 ounce pepperoni
Directions Sprinkle the eggplant with the coarse salt, let sit on paper towels for 20 minutes and wipe dry. Brush the eggplant slices with oil and season with Italian seasoning, salt and pepper. Roast the eggplant in a preheated 400F/200C oven until it just starts to turn tender, about 15-20 minutes. (Do not let them become too soft or mushy) Top the eggplant with sauce, cheese and pepperoni and broil until the cheese has melted, about 3-5 minutes.
Note: Eggplant can get bitter with age and salting it helps draw out that bitterness. Nutrition Facts: Calories 212, Fat 13g (Saturated 5g, Trans 0), Cholesterol 31mg, Sodium 411mg, Carbs 12g (Fiber 5g, Sugars 4g), Protein 10g
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Rita Vasak and Jesse Whitney
Guest
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Post by Rita Vasak and Jesse Whitney on Jul 12, 2018 21:58:09 GMT -6
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Rita Vasak and Jesse Whitney
Guest
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Post by Rita Vasak and Jesse Whitney on Jul 12, 2018 22:02:40 GMT -6
We've made this recipe for years and it never fails to please everyone who tries it
Gingered Eggplant Salad From the Vegetarian Epicure Book Two by Anna Thomas
2 lbs firm young eggplant 1tbs peanut oil 2 tbs cider vinegar 2 ½ tb brown sugar 2 small cloves garlic minced 2 tbs finely minced onion 2 generous tsp grated fresh ginger 2 tsp fresh lemon juice
Pricked eggplants all over and roast (400 oven or microwave) until soft. When they are cool enough to handle, cut them in half and scrape pulp out of skin. If seeds are dark and starting to separate from eggplant, they will be bitter and must be removed (the eggplant wasn’t young or fresh enough.) If the seeds are small and pale, leave them.
Drain eggplant thoroughly in a sieve and mince it. Combine in small bowl with all remaining ingredients, mix well, and chill several hours. Serve small portions on lettuce leaves as a first course, or with unsalted crackers as a dip.
Serves 4-6.
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