Related Searches: Grilled Capsicum, Eggplant And Zucchini
... necessary, and cook for 4-5 minutes on each side until charred and tender. Meanwhile, grill the sourdough bread. Top the grilled bread with an eggplant slice. Spread with the pesto. Top with tomato and mozzarella slices ...
... about 10 minutes until they are charred and cooked. Allow to cool a little, peel, and slice the flesh into strips. Set aside. Brush the eggplant and zucchini slices with a little oil, and grill on both sides over a high ...
... Set aside. Heat a barbecue grill or chargrill pan on medium heat. Use remaining oil to brush both sides of eggplant. Chargrill for 3-4 minutes on both sides or until charred and tender. Arrange eggplant on a platter. Top ...
... -thick slices. Brush with 2 tbs oil. Season with cumin and salt. Cook eggplant for 4 minutes on each side or until charred and tender. Set aside. Brush pita bread with 2 tbs oil. Grill for 2 minutes on each side or until ...
... Cook in a preheated ridged griddle pan or under a preheated hot grill for 3-4 minutes on each side until charred and tender. Leave to cool, then finely chop. Mix the eggplant into the yoghurt in a bowl, then stir in the ...
... setting. Brush the slices of eggplant and zucchini on both sides with olive oil and season them well. Either griddle or grill them for 2-4 minutes each side, until they are charred in places and cooked through. Put ...
... on each side until softened and lightly charred. Mix the ricotta and mozzarella together in a bowl. Spoon a quarter of the mince mix into the slow cooker, top with a layer of grilled eggplant, then ricotta mix and repeat ...
... of the mint, and season well. Brush the slices of eggplant with the herby oil and grill them over a hot barbecue for 3-5 minutes on each side until soft and charred in places. Meanwhile, make the sauce by mixing together ...
... grilling option at your next summer barbecue. Ingredients: 2 large eggplants, ... eggplant onto 8 metal skewers. Heat barbecue grill on medium heat. Cook eggplant, turning occasionally, for 20 minutes or until lightly charred ...
... , 2 tbs basil leaves. Method: Preheat oven to 200°C (180°C fan-forced). Char-grill eggplant, zucchini, mushroom and capsicum on a non-stick grill or BBQ until tender. Remove skin from blackened red capsicum and cut into ...
... pan or barbecue to high. Place zucchini, capsicum, eggplant, herbs, garlic and oil in a large bowl; ... cooked. Slice racks into cutlets and serve with char-grilled vegetables and lemon wedges. Categories: Lamb; Zucchini ...
... juice, 1 tbs extra virgin olive oil. Method: Cut the eggplant and zucchini into 5 mm thick slices and put in a ... minutes on each side, depending on size, until charred and tender. Meanwhile, prepare the couscous. Put the ...
... Cook onion on preheated barbecue grill, tossing with tongs until slightly charred. Meanwhile, shred the ... fold tea towel over tortilla to keep warm. Serve grilled chicken with lettuce, tomato, avocado, sour cream and ...
... lamb cutlets with olive oil, and season with salt and black pepper. Brush the eggplant slices with a little olive oil, and season with black pepper. Grill the lamb over a medium heat for 3-5 minutes on each side until ...
... Lebanese bread round. Method: Preheat a barbecue or chargrill pan over medium-high heat. Grill eggplant for 40 minutes, turning, or until charred and starting to collapse. Set aside for 15 minutes or until cool enough to ...
Change up your grilling routine using this easy ... eggplant making a crosshatch pattern, brush the eggplant with olive oil before adding the eggplant to the grill. Cook on both sides for 6-8 minutes brushing the eggplant ...
... oil in a large frying pan over high heat. Add eggplant and zucchini and stir for 3 minutes or until golden brown ... sauce is thick. Season. Discard basil stalks. Preheat grill to high. Pour sauce over gnocchi and stir ...
... and white part of onion in a bowl. Remove eggplant from oven and change to grill setting on high heat. Brush both sides of eggplant with 1/4 cup miso mixture. Grill for 5 minutes or until golden. Add remaining miso ...
... . Add remaining vegetables and grill, turning eggplant and pumpkin only, for 10 minutes. Grill for a further 7 minutes ... spicy capsicum dip, then top with layers of grilled vegetables, spinach and bocconcini. Season, then ...
... cook potatoes following packet directions to air-fry or steam. Spoon tomato over pork, then top with eggplant and cheese. Grill pork in oven for 2 minutes or until cheese is melted and golden-brown. Zest and juice lemon ...
... rack and cook under a preheated high grill, cut-side up, for 1 minute until golden. Spread each ciabatta toastie with 1 tablespoon of the pesto. Top with the warm eggplant slices, then the tomato slices and finally the ...
... : Brush the eggplant and zucchini slices with the oil. Heat the grill on the hottest setting. Cook the vegetables under the grill for 2-3 minutes on each side until lightly cooked. Arrange the grilled vegetables in a ...
... paprika, 2 tsp extra virgin olive oil. Method: Heat a barbecue grill on medium-high heat. Add eggplant and cook, turning often, for 25 minutes or until charred and very soft. Transfer to a heatproof bowl and set aside ...
... to 200°C/180°C fan-forced.Place the onions and eggplants in a large roasting tin. Drizzle over a tablespoon of ... and thickened. Remove from the oven and turn the grill on the highest setting. Make 6 hollows in the tomato ...
... Method: Brush the eggplant slices with oil and spread out on a baking tray. Heat the grill to high and cook ... lasagne sheet pieces and brush with oil. Top with aubergine slices, onion and zucchini, a heaped teaspoon of ...
... Heat a large barbecue grill plate or frying pan over medium heat. Spray both sides of eggplant with oil, then ... cook for 4 minutes on each side or until lightly charred. Transfer to a ...
... cup olive oil, 2 cloves garlic crushed. Method: Cook eggplants and capsicums on a barbecue grill or over a gas flame until they are completely blackened. Set eggplant aside until cool enough to handle and place capsicum ...
... thickened. Spoon sauce over chicken (see note). Top with eggplant and cheese. Bake for 10 minutes or until chicken is cooked through. Preheat grill to high. Grill for 2 minutes or until cheese is golden. Meanwhile, place ...
... Method: Preheat a barbecue grill or chargrill pan on medium-high heat. Pierce the eggplant with a sharp knife. Cook eggplant, turning, for 40 minutes or until charred and tender. Transfer eggplant to a colander set over ...
... oil and garlic in a small bowl and season with salt and pepper. Brush eggplant and capsicum with oil mixture and cook on barbecue grill plate for about 3 minutes each side. Transfer to a serving platter. Slice the ...
... and pepper. In the meantime, preheat the grill pan or grill thoroughly. Grill the eggplant, apple and cheese on both sides until dark strips appear. Then return the grilled ingredients to a bowl, add herbs and adjust ...
... peeled and minced, 1 pinch salt, 1 tbs harissa paste. Method: Heat the grill to the highest setting and place the eggplants on a baking sheet under the grill for 40 minutes, turning halfway through cooking. Place the ...
... , 1 pinch freshly ground black pepper, 400 g chopped tomatoes. Method: Heat the barbecue or charcoal grill until hot. Put the eggplants in a colander, sprinkle with salt, and weigh down with a plate. Leave to drain for ...
... cutter or the bottom of a glass. Heat a griddle pan over a high heat. Dry the eggplant slices with kitchen paper and grill on the griddle pan for 2 minutes on each side, until lightly chargrilled and tender. Remove from ...
... almost absorbed. Drain. Rinse under cold water. Drain. Transfer to a large bowl. Meanwhile, preheat a barbecue grill on high heat. Spray eggplant with oil. Cook, turning, for 5-7 minutes or until golden and tender. Add ...
... small garlic crushed, 2 tbs continental parsley leaves. Method: Preheat a barbecue grill on high heat. Cook capsicum, onion, pumpkin, eggplant, zucchini and artichokes, in batches, until browned and tender. Meanwhile, to ...
... water, then drain again. Meanwhile, place the eggplant, zucchini and mushrooms in a large bowl. Chop ... preheated medium grill or over a barbecue, turning occasionally, for 8-10 minutes until lightly charred and tender. ...
... deseeded, 2 small zucchini thickly sliced, 1 small eggplant cut into chunks, 1 small red onion quartered ... or 8 short metal skewers and cook under a medium-hot grill for 20-25 minutes, or until tender and browned, turning ...
... in water for 15 minutes to prevent burning. Preheat grill and line a baking tray with foil. Thread zucchini ... vegetables such as cherry tomatoes, baby corn or eggplant. If you have any leftovers, remove the vegetables ...
... Toss to coat. Cook chicken on a preheated barbecue grill plate for 3-4 minutes each side, pressing down ... Swap the chicken thigh fillets with lamb chops or eggplant; and chickpeas with other canned pulses such as lentils ...
... dinner rotation with this flavour-packed Mediterranean dish. Ingredients: 0.66 cup mixed grain breadcrumbs, 4 350g eggplants halved lengthways, 0.5 bunch continental parsley chopped, 1 tsp ground cinnamon, 1 lemon zested ...
... flour, 0.25 cup almond milk, 0.5 cup continental parsley leaves, 0.75 cup panko breadcrumbs, 1 large eggplant quartered lengthways, 5 ml olive oil cooking spray, 0.5 red cabbage roughly shredded, 0.33 cup natural sliced ...
... marinade. Preheat a barbecue or griddle pan over medium-high heat. Add eggplant slices and cook, turning halfway, for 12 minutes or until charred and tender. Meanwhile, place onion, capsicum and vinegar in a small bowl ...
... Reheat wok over medium heat. Add capsicum and cook for 2 minutes. Stir in ginger and garlic and return eggplant to wok. Add the onion and toss well. Cook for 5 minutes until reheated. Combine miso, remaining kecap manis ...
... it all off with fresh basil and bocconcini. Ingredients: 500 g rigatoni, 2 tbs basil leaves to serve, 1 large eggplant cut into 2cm chunks, 0.25 cup extra virgin olive oil, 0.5 tsp dried chilli flakes, 4 rashers middle ...
... a hearty family dinner. Ingredients: 1 tbs vegetable oil, 1 brown onion cut into thin wedges, 2 medium eggplants quartered lengthways, flesh scored in a 2cm-wide diagonal pattern, 0.33 cup butter chicken curry paste, 1 ...
... heat and simmer for 20 minutes or until lentils are tender. Meanwhile, to draw out bitter liquid from the eggplant, toss eggplant with 1 tsp salt and place into a colander over a bowl for 10 minutes to drain. Rinse and ...
... 1/2 cup pasta sauce over base of an 18 x 28cm (4cm deep) baking dish. Arrange one-third of the eggplant, in a single layer, over tomato mixture to cover base. Spoon over one-third of the remaining pasta sauce. Sprinkle ...
... with pepper. Sprinkle over half of the paprika. Bake for 25 minutes or until the flesh of eggplant begins to char and soften. In a medium bowl, combine chickpeas, pine nuts and remaining paprika. Season with pepper. Stir ...
... each with a little salt to draw out moisture. Set aside for 15 minutes. Combine spices in a small bowl. Pat eggplant dry with extra paper towel and stack onto one of the trays. Heat oil into a wok over medium-high heat ...
... cup vegetable oil, 500 g brown basmati & quinoa. Method: Heat oil in a large frying pan over medium heat. Cook eggplant for 5 minutes, turning often, or until golden and tender. Add 1 tbs marinade to pan and stir well to ...
... deep) rectangular baking dish. Heat 2 tbs oil in a large frying pan over medium-high heat. Cook half the eggplant for 2 minutes on each side or until golden and tender. Transfer to a plate. Repeat with another 2 tbs oil ...
... for a midweek dinner. Ingredients: 500 g Woolworths penne rigate, 0.25 cup extra virgin olive oil, 1 large eggplant cut into 2cm pieces, 3 cloves garlic crushed, 400 g canned diced tomatoes, 400 g chicken breast fillets ...
... cup small fresh coriander sprigs, 1 red chilli, lime and cucumber sliced. Method: Cook rice following packet instructions. Place eggplant and 1 tbs oil in a bowl and toss to coat. Heat a large frying pan over medium-high ...
... panko breadcrumbs to coat. Place on tray. Heat 1cm of oil in large frying pan over high heat. Shallow fry eggplant, in batches, 2-3 minutes each side or until golden brown and crisp. Drain on paper towel. To make the ...
... fresh tomatoes diced, 2 large carrots cut into 2cm pieces, 0.5 bunch coriander roots and stems, chopped, 600 g eggplant cut into 2cm pieces, 0.5 tsp chilli flakes, 0.5 tsp pepper, 2 tsp ground ginger, 2 tsp ground cumin ...
... paprika, 2 tsp Woolworths extra virgin olive oil. Method: Cook eggplant in a chargrill pan over medium-high heat, turning often, for 25 minutes or until charred and very soft. Transfer to a heatproof bowl and set aside ...
... from the heat. To assemble, grease a small lasagne style dish (approx. 6-8 cup capacity). Place a layer of eggplant in the base of the dish. Spoon over half the bean mixture and top with lasagne sheets. Repeat the layers ...
... pizza at home. Ingredients: 0.66 cup Mutti Pizza Sauce Aromatica, 400 g fresh pizza dough balls, 600 g eggplant cut into 7mm thick rounds, 0.25 cup extra virgin olive oil, 220 g tub fresh mozzarella thinly sliced, 0 ...
... chopped, 1 medium lime juice. Method: Heat a tablespoon of oil in a large pan on medium heat and cook the eggplant for 10-12 minutes to soften. Remove from the pan and set aside. Heat the rest of the oil and cook the ...
... half a can of water and simmer for 15 minutes on a low heat, until reduced. With wet hands, scoop the eggplant mix into 16 balls, rolling between your palms to shape. Add a tablespoon of oil to a large pan on medium high ...
... half of the parmesan and egg yolk in a large bowl. Stir in the thawed spinach and mix well. Lay the eggplant strips out on a work surface, spread a little passata on each and top with a spoonful of cheese filling on the ...
... roast for 20 minutes. Heat the rest of the oil in a large pan on medium heat, chop the insides of the eggplant into cubes and add to the pan with the onions. Cook for 10-12 minutes, add the garlic and cook for 2 minutes ...
... the rest of the oil in a large pan on medium heat and cook the onion for 5 minutes, tip in the eggplant centres, garlic and spices and cook for 2 minutes. Add the rice and lentils and cook, stirring, for 2 minutes. Spoon ...
... torn, 60 g parmesan grated. Method: Pre-heat the oven to 200°C/180°C fan-forced. In a large bowl, toss the eggplant slices in half of the oil and lay them out on baking trays in a single layer. Roast for 10-12 minutes to ...
... , 30 g pine nuts toasted. Method: Pre-heat the oven to 200°C/180°C fan-forced.In a large bowl, toss the eggplant slices in half of the oil and lay them out on baking trays in a single layer. Roast for 10 minutes, add the ...
... heat and simmer for 40 minutes, stirring and adding more water if necessary, until the lentils are cooked. Add the eggplant to the dahl with the lime juice and cook for 2 minutes. Serve with the rest of the coriander on ...
... olive oil. Method: Preheat oven to 230°C/210°C fan-forced. Line two baking trays with baking paper. Arrange eggplant, in a single layer, on trays. Drizzle over oil and season with pepper. Bake for 25 minutes or until ...
... salt blend, cumin, sesame seeds andcup of oil in a small bowl. Season with pepper. Brush cut side of each eggplant with oil mixture. Bake for 1 hour or until tender. Meanwhile, bring 1/2 cup water and remaining oil to ...
... puree, 3 tbs coriander fresh, chopped. Method: Heat the oil in a large pan on medium heat and cook the eggplant batons for 2-3 minutes on each side, working in batches, until golden. Cook the green beans in boiling water ...
... : Pre-heat the oven to 180°C/160°C fan-forced. Toss the sweet potato cubes in a little oil, brush the eggplant strips with oil and lay out in a single layer on a large baking tray. Roast for 15-20 minutes until tender ...
... oil with chilli, olives, tomato and pine nuts in a bowl. Spray eggplant slices with oil and chargrill for 2 minutes on each side or until charred and softened. Place on serving plate and top with olive mixture. Drizzle ...
... tomato paste. Method: Preheat oven to 200°C. Using a small knife, mark a border 1cm from edge of eggplant halves. Brush eggplant with 1-2 tbs of oil. Season. Arrange, cut-side up, in a baking dish. Roast for 15 minutes ...
... , 500 g lamb mince, 1 tbs olive oil, 2 tbs tomato paste, 2 cups self raising flour. Method: Place eggplant over a gas flame and turn occasionally until blackened all over and it has softened and collapsed. This will take ...
... whisk eggs and crushed garlic cloves together in a separate shallow bowl. Slice eggplant into 3 thinly sliced pieces, then dip the eggplants into flour, shaking off excess. Dip into egg, then coat with breadcrumb mixture ...
... with lemon juice. Season with salt and pepper. Spread yoghurt onto plates. Top with tomato. Place eggplant onto salad and drizzle with remaining oil. Sprinkle with parsley leaves, pomegranate arils and onion, to serve ...
... : 3 cup jasmine rice steamed, 1 long red chilli trimmed, deseeded, finely chopped, 0.33 cup coriander, 1 kg eggplant trimmed, cut into 3cm cubes, 3 eschalots finely diced, 0.33 cup soy sauce, 2 garlic cloves crushed, 0 ...
... : Preheat oven to 200°C. Line a baking tray with baking paper. Cut the top off the eggplant. Score the eggplant, then brush eggplant with olive oil. Place cut side down on the baking tray and bake for 25-30 minutes or ...
... a small bowl and stir to combine. Sprinkle with chilli flakes and set aside in the fridge. Pierce cut side of eggplants with a fork, then drizzle with olive oil and season. Cook for 25 minutes or until tender. Scoop out ...
... recipe for a speedy weeknight dinner. Ingredients: 2 tbs peanut oil, 4 free range eggs lightly beaten, 1 large eggplant cut into 1.5cm pieces, 450 g frozen steam fresh beans broccoli & sugar snaps, 1 cup frozen baby peas ...
... . Method: Preheat a large chargrill over high heat. Spray both sides of eggplant slices with oil and chargrill for 2-3 minutes on each side or until charred and softened. Cool. Preheat oven to 180°C. Pour passata into an ...
... , mint, half each of the pomegranate seeds and pepitas in a large bowl, tossing to combine. Layer eggplant and rice mixture onto a large platter. Scatter over remaining pomegranate, pepitas and extra mint. To serve, top ...
... and toss to coat. Arrange eggplant onto 8 small metal or bamboo skewers. Cook for 5 minutes, turning occasionally, or until lightly charred. Meanwhile, juice half the lemon. Cut remaining half into wedges. Combine ...
... parmesan grated, 1 pinch cracked black pepper. Method: Pre-heat the oven to 200°C/180°C fan-forced. Brush the eggplant slices with oil on each side and place in a large griddle pan over a high heat. Cook for 2-3 minutes ...
... minced, 50 g pine nuts, 50 g sultanas. Method: Pre-heat the oven to 180°C/160°C fan-forced. Brush the eggplant halves with oil and place on a foil lined baking tray. Cover with foil and roast for 45 minutes. In a large ...
... leaves picked. Method: Preheat oven to 230°C/210°C fan-forced. Line 2 baking trays with baking paper. Arrange eggplant, in a single layer, on trays. Drizzle over oil and season with pepper. Bake for 30 minutes or until ...
... allspice, 1 L olive oil, 2 eggs hard-boiled, peeled, 2 garlic cloves crushed, 1 cup walnuts. Method: Slice eggplants into 3cm-thick slices. Place in a colander over a large bowl. Sprinkle with salt, and set aside for 20 ...
... and cook for 3 minutes until softened. Add spices and cook for 1 minute. Stir in tomatoes and chickpeas. Meanwhile, brush eggplant with remaining oil. Cook on a chargrill for 1 minute each side until softened. Place ...
... fresh, chopped. Method: Heat the oil in a large frying pan on medium high heat and cook the onion and eggplant for 6-8 minutes until softened and lightly browned. Add the garlic and smoked paprika and cook for 2 minutes ...
This one pot Italian inspired dish is as delicious as it is simple to make. Ingredients: 400 g eggplant chopped, 2 medium onions peeled and chopped, 4 cloves garlic peeled and sliced, 40 g green olives chopped, divided, ...
... , 70 g tahini, 70 g Greek style yoghurt. Method: Pre-heat the oven to 180°C/160°C fan-forced. Place the eggplants on a baking tray and rub all over with olive oil. Roast for 40 minutes, turning a couple of times. In a ...
... 2 tbs lime juice, 3 tbs coriander. Method: Pre-heat the oven to 200°C/180°C fan-forced. Place the eggplant cubes on a large baking tray, drizzle with oil and roast for 25 minutes, turning halfway through. Whisk the miso ...
... bunch parsley fresh, chopped. Method: Heat the oil in a large casserole dish on medium high heat and cook the eggplant and capsicums for 10 minutes to soften.Remove with a slotted spoon and set aside on a plate. Add the ...
... , 80 g vegetarian hard cheese grated. Method: Pre-heat the oven to 180°C/160°C fan-forced. Place the eggplant, red onion and capsicums on a baking tray, drizzle with oil, chipotle paste and half of the lime juice and ...
... and minced, 5 cm ginger peeled and grated, 1 red chilli sliced, 1 tbs tikka curry paste, 1 large eggplant finely diced, 200 g cherry tomatoes halved, 300 g king prawns cooked, peeled, deveined, 2.4 cup coconut milk ...
... pastry ready rolled. Method: Heat 2 tablespoons of oil in a large non-stick pan on medium heat and cook the eggplant and zucchini slices for 2-3 minutes on each side, working in batches. Remove from the pan and set aside ...
... onions for 6-7 minutes. Add the garlic, curry paste, ginger and chilli and cook for 2 minutes. Tip in the eggplant cubes and cook for 2 minutes to coat. Pour over the coconut milk and lime juice, bring to the boil and ...
... juice and zest, 4 tbs polenta. Method: Pre-heat the oven to 200°C/180°C fan-forced. Brush the eggplant halves with oil and sprinkle with spices. Roast for 40 minutes, until tender. Scoop the centre out of each half and ...
... , 30 g flaked almonds, 75 g pomegranate seeds. Method: Pre-heat the oven to 180°C. Tip the cauliflower and eggplant into a large roasting tin and toss with 2 teaspoons of oil and soy sauce. Roast for 30 minutes until ...
... sugar. Method: Preheat oven to 200°C. Heat oil in a 23cm base measurement frying pan over medium heat. Add eggplant and cook on both sides for 4 minutes or until golden. Transfer to a plate and set aside. Wipe the pan ...
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