Related Searches: Char Grilled Eggplant, Zucchini And Potato Soup
... 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. Heat ...
... an ovenproof dish and set aside. Meanwhile, heat oil in a large frying pan over high heat. Add eggplant and zucchini and stir for 3 minutes or until golden brown and beginning to soften. Add onion and garlic. Cover with ...
... to the base of a deep baking dish, about 30 x 20 cm. Cover with a layer of mixed eggplants and zucchini, then scatter with some of the mozzarella. Spoon over 4 tablespoons of the passata mixture and scatter with Parmesan ...
... tbs clear honey, 1 tsp prepared English mustard, 2 tbs lime juice, 1 pinch salt. Method: Brush the eggplant and zucchini slices with the oil. Heat the grill on the hottest setting. Cook the vegetables under the grill for ...
... grated, 1 pinch cracked black pepper. Method: Brush the eggplant slices with oil and spread out on a baking tray. ... and brush with oil. Top with aubergine slices, onion and zucchini, a heaped teaspoon of pesto and torn ...
... black pepper, 0.5 eggplant cut into 1cm cubes, 0.5 red capsicum cut into 1cm cubes, 0.5 zucchini cut into 1cm cubes, ... oven to 200°C (Gas 6). Put the eggplant, red capsicum, courgette, and onion in a large roasting tin in ...
... up a large saucepan to a medium heat with 1 tbs of oil and fry the onions, courgette and peppers for 6 minutes. Once the eggplant has roasted, remove from the oven and place on the pan with the other vegetables and fry ...
... black pepper ground, 75 g breadcrumbs. Method: Preheat the oven to 200°C. Toss the sliced zucchini, eggplant, capsicum, onions, basil, marinara sauce and seasonings together in a large bowl. Layer. Layer the vegetables ...
... oven to 200°C. Line 3 large baking trays with paper. Place sweet potato onto one tray and zucchini and eggplant onto another tray and spray all with oil. Place chops onto remaining tray. Sprinkle both sides with spice ...
... , 1 stalk leek sliced, 1 large carrot peeled and chopped, 1 medium parsnip peeled and chopped, 1 small eggplant sliced, 1 small courgette sliced, 200 g halloumi cheese diced, 50 g pesto, 3 tbs canola oil, 1 pinch salt, 1 ...
... leaves. Method: Preheat a large griddle pan or a grill on its highest 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 ...
... (see tip) over medium heat. Add onion, garlic and herbs. Cook, stirring frequently, for about 5 minutes. Arrange eggplant, zucchini, capsicum and tomato on top of onion. Cover and bake for 25 minutes. Using a large spoon ...
... rest for 15 minutes. Meanwhile, preheat a lightly greased large chargrill pan or barbecue to high. Place zucchini, capsicum, eggplant, herbs, garlic and oil in a large bowl; season with salt and pepper and then toss to ...
... filling is set. Cool in the tin for 5 minutes, then transfer to a board. Cut into wedges and serve. Categories: Zucchini; Entrees; Eggplant; French; Eggs; Tree nut free; Peanut free; Quiche; Sesame free. Complexity: 3.
... baking trays with baking paper. Cook barley as per packet instructions. Place pumpkin and eggplant onto 1 tray and capsicum and zucchini on second tray. Spray vegetables well with oil and season. Roast for 20 minutes ...
... glaze. Method: Heat half the oil in a large frying pan over medium-high heat. Cook onion, eggplant, zucchini and capsicum, in batches, for 6 minutes or until golden and just tender, adding remaining oil, if required ...
... , 2 cloves garlic. Method: Preheat oven to 200°C. Line a baking tray with baking paper. Combine eggplant, zucchini, capsicum, onion, garlic and thyme in a large roasting pan. Spray with oil, season and toss to combine ...
... creamy feta and lots of herbs. Ingredients: 1 large zucchini diced, 3 medium baby leeks sliced, 2 tbs olive ... the oven to 180°C/160°C fan-forced and place the courgettes, leeks, and feta in a baking tray. Drizzle over half ...
... pan, add the chicken and cook over a high heat for 5 minutes, turning occasionally. Add the onion, eggplant, capsicum, zucchini and garlic and cook for 10 minutes or until softened, adding a little water if the mixture ...
... crumbled, 1 pinch salt, 1 pinch pepper, 1 leaf mint to garnish, 1 lemon cut into wedges. Method: Brush the eggplants and zucchini with oil and cook in a griddle pan for 2-3 minutes on each side until soft and golden. You ...
... freshly ground black pepper, 2 tbs basil leaves roughly chopped, 2 red capsicums, 1 eggplant about 450 g, thinly sliced, 2 zucchinis 200 g each, thinly sliced lengthways, 125 g ball of mozzarella cheese thinly sliced ...
... sliced, 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 ...
... 2cm pieces, 1 red onion cut into wedges, 12 cherry tomatoes, 12 button mushrooms, 1 medium eggplant cut into 2cm cubes, 2 small zucchini cut into 2cm thick slices, 5 ml virgin olive oil spray, 1 large lime juiced, 3 cup ...
... cauliflower cut into florets, 0.25 cup coriander leaves, 1 medium eggplant cut into 2cm cubes, 1 brown onion sliced, 1 sweet potato peeled, cut into 2cm cubes, 1 large zucchini diced, 200 g paneer cut into 1.5cm cubes, 0 ...
... verde, process all ingredients in a food processor until well combined and smooth. Season to taste. Toss zucchini, eggplant, capsicum, mushrooms and asparagus in a little oil to coat lightly. Heat a chargrill or barbecue ...
... serve. Method: Preheat oven to 200°C/180°C fan-forced. Grease a large baking tray. Arrange eggplant, capsicum, zucchini and onion on prepared tray. Drizzle 2 tbs oil over vegetables, then sprinkle with 2 tbs spice blend ...
... in the pan, and place in a preheated oven, 220°C while pan-frying the vegetables. Add the eggplant, onion, zucchini and capsicums to the frying pan and cook over a high heat, stirring frequently, for 5 minutes. Add ...
... 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 make the dressing, process avocado ...
... for 3 hours or until lasagne is tender and topping is golden around the edges. Slice and serve with rocket salad. Categories: Zucchini; Slow cooker; Eggplant; Italian; Mains; Lasagne; Foodhub video. Complexity: 3.
... . Method: Preheat barbecue or chargrill pan on medium-high heat. Combine oil and garlic. Slice eggplant and zucchini into 1cm thick diagonal slices. Cut capsicum into thick slices and onion into wedges. Brush vegetables ...
... for 5 minutes. Stir with a fork to separate grains. Serve with Moroccan chicken. Categories: Zucchini; North african; Stone fruit; Eggplant; Sweet potato; Tagine; Tree nut free; Peanut free; Chicken; Mains; Sesame free ...
... delicious. Ingredients: 2 tbs olive oil, 2 large red onion peeled and sliced, 2 medium eggplant chopped into cubes, 3 medium zucchini chopped into cubes, 3 capsicums red, green and yellow, sliced, 4 cloves garlic peeled ...
... 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 heat for 2-3 minutes on each ...
... Ingredients: 3 large carrots peeled, cut into large chunks, 3 Lebanese eggplant halved lengthways, 2 red onions cut into wedges, 2 tbs flat-leaf parsley, 3 zucchini halved lengthways, 3 tsp dried oregano, 1 tbs sumac, 1 ...
... : 2 firm bananas sliced, 1 red capsicum deseeded, 0.5 bunch coriander coarsely chopped, 1 eggplant, 1 red onion, 1 sweet potato peeled, 1 large zucchini, 0.25 cup shredded coconut toasted, 0.25 cup lime juice, 0.33 cup ...
Ingredients: 450 g firm tofu, 1 tsp sesame oil, 1 eggplant, 1 red onion, 350 g sweet potato, 250 g cherry tomatoes, 2 truss tomatoes, 1 large zucchini, 0.33 cup pumpkin and sunflower seeds, 2 tsp lime juice, 1 tsp olive ...
... 2 tomatoes peeled, chopped, 2 carrots diced, 1 small eggplant diced, 3 tsp ginger grated, 2 onions diced, 2 tsp ... 10 snow peas blanched, 2 spring onions chopped, 2 zucchini diced, 2 cup silverbeet shredded, 2 tsp capers, 2 ...
Ingredients: 1 clove garlic, 1 fresh red glasshouse capsicum, 1 bunch Dutch carrot, 1 fresh eggplant, 1 fresh fennel baby, 1 fresh zucchini green, 2 tbs extra virgin olive oil, 1 fresh lemon, 10 g herb fresh oregano. ...
... g fresh broccoli finely chopped, 1 carrot finely chopped, 1 small eggplant finely chopped, 1 fresh leek thinly sliced, 4 roma tomato chopped, 1 zucchini finely chopped, 2 tbs tomato paste, 0.5 cup parmesan cheese finely ...
Ingredients: 4 red potatoes quartered, 1 red capsicum quartered, deseeded, 2 Lebanese eggplant halved lengthways, 1 cup parsley roughly chopped, 2 zucchini cut into 2cm-thick pieces, 2 tbs extra virgin olive oil, 1 ...
... , 3 red-skinned potatoes quartered, 1 red capsicum deseeded, sliced, 1 small eggplant cut into wedges, 2 small red onions quartered, 2 small zucchini sliced, 260 g truss tomatoes, 2 tsp lemon zest, 1 tbs lemon juice ...
... After 2-3 minutes add the oregano and the capsicums. Cook until the capsicums have softened. Add the eggplant and the zucchini, and when the liquid in the pan has reduced, add the tomatoes. Let the mixture simmer for 15 ...
... cut into 2.5 cm pieces, 1 yellow capsicum deseeded and cut into 2.5 cm pieces, 1 medium eggplant cut into 2.5 cm pieces, 1 zucchini cut into 2.5 cm cubes, 2 small red onions peeled and cut into thick wedges, 5 ml olive ...
... tsp garam masala, 1 can coconut milk, 3 cups water, 1 small eggplant cut into 2 cm chunks, 2 medium carrots peeled and cut into 2 cm chunks, 2 medium zucchini cut into 2 cm chunks, 0.25 small butternut pumpkin peeled and ...
... and golden. Ingredients: 1 medium sweet potato cut into wedges, 2 large carrots cut into wedges, 1 large zucchini cut into wedges, 1 red onion cut into wedges, 1 large red capsicum deseeded, cut into 2cm strips, 5 ...
... red capsicum sliced, 1 large carrot diced, 1 Lebanese eggplant diced, 1 baby fennel sliced, 1 brown onion diced, 1 tbs parsley chopped, 200 g swiss brown mushrooms sliced, 1 zucchini diced, 2 tsp dried Italian herbs, 1.5 ...
Ingredients: 1 large red capsicum deseeded, quartered, 1 eggplant thinly sliced lengthways, 3 round Lebanese breads, 2 large zucchini thinly sliced lengthways, 5 ml virgin olive oil spray, 0.33 cup extra virgin olive oil ...
... flour, 75 g ricotta cheese, 0.5 lemon grated rind, 1 egg beaten, 1 onion chopped, 1 eggplant sliced, 2 zucchini sliced, 1 red capsicum cored, seeded, and cubed, 1 yellow capsicum cored, seeded, and cubed, 2 cloves ...
... 25 minutes until tender. Drain and refresh under cold running water, then drain again. Meanwhile, place the eggplant, zucchini and mushrooms in a large bowl. Chop the 4 tablespoons of parsley and the rosemary, and whisk ...
... vinegar, 0.5 cup black ripe olives, 1 pinch salt, 1 pinch black pepper. Method: Put the capsicums, eggplant, zucchini, onion, rosemary, and thyme in a large roasting pan. Drizzle with the oil, season with salt and black ...
... small red capsicum cored and deseeded, 1 small yellow capsicum cored and deseeded, 2 small zucchini thickly sliced, 1 small eggplant cut into chunks, 1 small red onion quartered, 8 chestnut mushrooms halved, 2 tsp dried ...
... tahini paste, 1 cloves garlic crushed, 0.5 tbs lemon juice, 1 tbs extra virgin olive oil. Method: Cut the eggplant and zucchini into 5 mm thick slices and put in a large bowl with the red peppers. Add the olive oil and ...
... red capsicums, deseeded quartered, 3 small red chillies finely sliced, 450 g eggplants sliced, 400 g kent pumpkin, deseeded cut into thin wedges, 3 zucchini sliced lengthways, 1.5 tbs extra virgin olive oil, 2 tbs thyme ...
... easiest go-to dinners for busy weeknights. Ingredients: 2 tbs olive oil, 1 medium eggplants chopped into chunks, 1 large zucchini chopped into chunks, 2 medium capsicum chopped into chunks, 1 medium red onion peeled and ...
... g mushrooms halved, 0.5 red onion cut into wedges, 1 zucchini thickly sliced, 5 ml virgin olive oil spray, 1 pinch smoked ... vegetables such as cherry tomatoes, baby corn or eggplant. If you have any leftovers, remove the ...
... 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 ...
... 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 ...
... 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 ...
... .5 tbs sea salt flakes, 5 garlic cloves peeled, 2 tbs brown sugar, 1.5 tbs brown sugar. Method: Place eggplant in a colander, sprinkle with sea salt and toss to combine. Stand for 1 hour to soften. Meanwhile, soak 2 cups ...
... 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 ...
... 0.5 wholemeal 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 ...
... is guaranteed to get everyone's tick of approval. Ingredients: 700 g passata, 2 cloves garlic crushed, 2 medium eggplants, 2 tsp smoked paprika, 400 g Woolworths no-added-salt chickpeas rinsed and drained, 0.25 cup pine ...
... 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 ...
... 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 ...
... dip. Try your hand at this healthier dip, you'll love the rich flavour and creamy texture. Ingredients: 2 medium eggplants, 0.25 cup Greek-style yoghurt, 1 tbs hulled tahini, 0.5 lemon juiced, 1 garlic clove crushed, 0 ...
... 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 ...
... 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 ...
... 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 ...
... soy sauce, 25 ml mirin, 25 ml water, 15 g white miso paste, 0.5 tsp ginger and garlic paste, 2 eggplant cut in half, 3 tbs olive oil, 2 tsp furikake. Method: Whisk the honey, soy sauce, mirin, water, miso paste, ginger ...
... virgin olive oil, 200 g hummus, 0.5 bunch continental parsley leaves picked, 1 small lemon halved. Method: Cut eggplant into eight 3cm-wide strips. Combine paprika, oregano, garlic and 1/4 cup oil in a large bowl. Season ...
... 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 ...
... 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 ...
... adds a delicious smokiness to this Mediterranean salad, perfect for a summer picnic or BBQ. Ingredients: 2 large eggplants cut into 1cm-thick rounds, 0.5 bunch mint plus extra to garnish, 0.5 bunch continental parsley ...
... 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 ...
... °C oven for 20 minutes. Slice spring onions, keeping white and green parts separate, and set aside. Place eggplant on hot tray in a single layer and bake for 20 minutes, turning halfway, or until tender. Meanwhile, place ...
... ground sumac. Method: 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 plate and set ...
... 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 ...
... 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 ...
... to the boil, reduce the heat and simmer for 15 minutes until reduced. Heat a large griddle pan, brush the eggplant slices with oil and cook for 2-3 minutes on each side until softened and lightly charred. Mix the ricotta ...
... 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 ...
... 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 ...
... , 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 ...
... 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 ...
... 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 ...
... 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 ...
... , 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 ...
Ingredients: 2 tbs Patak's Tandoori Paste Marinade, 75 g Patak's Plain Mini Pappadums, 300 g eggplants cut into 3cm pieces, 1 lemon, 1 tbs vegetable oil, 2 cans chickpeas rinsed and drained, 0.25 red onion thinly sliced, ...
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