Related Searches: Chickpea Puree, Stuffed Eggplant
... to combine. Stand for 5 minutes, then stir through coriander and oil. Spoon puree over a serving platter, top with eggplant, then spoon over pickled onion mixture. Sprinkle with paprika and serve with extra coriander ...
... , 2 tbs honey, 4 tbs balsamic vinegar, 2 tbs tomato 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... , 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... , 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 ...
... toasted. Method: Fill the kitchen sink or a large bowl with well-salted water. Cut a smalls lit in each eggplant, remove the stems (if desired), transfer them to the salt-water bath, and soak for 1 hour. Drain, squeeze ...
... , pine nuts, currants, lemon juice and cooked onion. Keep warm. Heat a chargrill pan until hot. Slice each eggplant lengthways into thin slices, you will need 12 slices. Brush with oil and season with salt and pepper ...
... 1 tsp cracked black pepper. Method: Heat 3 tablespoons of oil in a large pan on medium heat and cook the eggplant for 15-20 minutes, stirring often, until tender. In a separate pan on medium heat, heat the remaining oil ...
... in a saucepan with 1 litre of boiling water. Cook for 25 minutes, drain and set aside. Slice the eggplants in half lengthways, score the cut side with diagonal lines, place on the baking sheet and drizzle with half the ...
... separate easily. Add the cous cous to the pan and stir to combine all the ingredients. Spoon the mixture into each eggplant shell and pop the tray back in the oven. Cook for 20-30 minutes or until the top gets a nice ...
... fresh, chopped, 75 g feta crumbled. Method: Pre-heat the oven to 200°C/180°C fan-forced. Brush the eggplants with oil, prick with a fork and place on a baking tray. Roast for 40-45 minutes until tender. Melt the ...
... , cumin, one of the crushed garlic cloves, and 1 tablespoon 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 ...
... full with sunflower oil and heat to 180°C-190°C , or until a cube of bread browns in 30 seconds. Deep-fry the eggplants, in 2 or 3 batches, for 1-2 minutes or until crisp and golden. Drain on kitchen paper. Transfer the ...
... g raisins, 1 courgette chopped into cubes. Method: Pre-heat the oven to 180°C/160°C fan-forced.Drizzle the eggplant with 1 tbs of oil and roast in the oven on a roasting tray for 30 minutes tossing halfway through. Heat ...
... to a medium heat with 1 tbs of oil and fry the onions, celery 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 for 2 minutes. Add ...
... juiced, 5 cloves garlic, 0.25 tsp mixed spice, 2 small pieces gum arabic, 1 pinch salt. Method: Prick the eggplants all over with a fork. Place them in a large bowl of salted water and leave to soak overnight. Rinse the ...
... 2 tsp cinnamon, 1 tsp honey, 280 g rice. Method: Pre-heat the oven to 180°C/160°C fan-forced. Place the eggplants cut side up on a baking tray and score diagonally with a sharp knife and brush with half of the oil. Roast ...
... , 0.5 tbs granulated sugar, 0.5 tsp salt, 1 pinch cracked black pepper, 3 tbs parsley fresh, chopped. Method: Season the eggplant discs with salt and pepper. Heat half of the oil in a large pan on medium heat and fry the ...
... and use a wooden spoon to spread into a smooth and even layer. Set aside to cool and firm up. Place the eggplant slices in a colander, sprinkle with 1/4 teaspoon of salt, and set aside to draw out the water. Remove the ...
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. ...
... the tomatoes, and bring to the boil. Reduce the heat slightly, and simmer gently for 15 minutes. Brush the eggplant slices with the remaining oil, then grill on the barbecue for 3 minutes on each side until golden. Serve ...
... red capsicum deseeded and 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 ...
... 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 heat for 2-3 minutes on ...
... 0.5 tsp ground coriander, 1 tsp ground turmeric, 2 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 ...
... red capsicum cored, seeded, and cut into chunks, 1 yellow capsicum cored, seeded, and cut into chunks, 1 eggplant trimmed and cut into chunks, 1 zucchini trimmed and sliced, 1 red onion cut into wedges, 3 rosemary sprigs ...
... 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 rosemary, 2 ...
... 1 tbs 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 ...
... pan. 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 ...
... 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 ...
... over extra olive oil and season with salt and pepper. Serve with zeppole, salad and the crumbed eggplant. Categories: Low sugar; Roast; Roast vegetable; Soy free; Pescatarian; Egg free; Wheat free; Peanut free; Dairy ...
... sliced, 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 ...
Ingredients: 1 red pepper cored, deseeded and thickly sliced, 1 yellow pepper cored, deseeded and thickly sliced, 1 eggplant cut into chunks, 2 zucchini cut into chunks, 1 red onion cut into wedges, 6 cloves garlic, 150 ...
... the combined spices over the top and bake on 200 degrees for 30 minutes. To make the beetroot and parsnip puree peel and chop the parsnips. Put into a saucepan with just enough boiling water to cover. Place the lid on ...
... fragrant. Be careful not to burn the spices. Add a splash of water if the spices become too dry. Add tomato puree and a splash of water to loosen the sauce if required. Add the potatoes to the pan, stir the sauce to ...
... , 1 medium carrot peeled and diced, 450 g peas frozen or garden, 0.6 cup water, 1 tbs canola oil, 2 tbs tomato puree, 1 pinch salt, 1 pinch pepper. Method: Heat up a non-stick pot to a medium heat with the canola oil.Fry ...
... olive oil, 2 large onions finely chopped, 550 g okra chopped, 6 cloves garlic grated or finely chopped, 4 tbs tomato purée, 2 lemons juice only, 50 g pine nuts, 250 g long-grain rice, 1 tsp freshly ground black pepper, 1 ...
... until golden. Add spinach and cook for a further 2 minutes or until wilted. Divide cauliflower puree, steaks, reserved cauliflower leaves and chickpea mixture among plates. Spoon over currant dressing. Season and serve ...
... milk and reserve. Discard bay leaf. Using a stick blender (or transfer to a food processor), blend until a purée, adding some reserved milk. Add cheese. Stir over low heat until heated through. Set aside and keep warm ...
... 2 mins until softened. Once soften, drain and transfer to a blender. Whisk them together until they form a puree. Transfer back to the pan over the heat for a couple of minutes to warm through and reduce moisture. Season ...
... , 500 g beef mince, 2 tbs olive oil, 2 cloves garlic peeled and minced, 1 cube beef stock, 2 tbs tomato puree, 400 g chopped tomatoes can, 0.5 tsp cinnamon, 1 tsp paprika sweet, 1 tsp oregano, 100 g feta crumbled, 4 ...
... of the stock. Squeeze the roasted garlic into the pan and add the parsley. Blitz to a thick puree consistency with an immersion blender, adding more stock if necessary. Categories: English; Seafood free; Egg free; Peanut ...
... garlic chopped, 1 tbs lemon juice, 0.6 cup olive oil, 1 pinch salt, 1 pinch pepper. Method: Coarsely purée all the ingredients for the salsa verde, except the oil, in a food processor or blender. With the motor still ...
... a preheated oven, 220°C for 15 minutes. Leave to cool, then peel the skins from the tomatoes and capsicum. Purée the flesh in a blender or food processor with any juices from the roasting tin until smooth. Spoon into a ...
Ingredients: 2 eggplants sliced into thin rounds, 1 tbs olive oil, 1 tbs caster sugar, 1 clove garlic grated or finely chopped, 2 fresh hot red chillies deseeded and finely chopped, 1 pinch salt, 1 pinch freshly ground ...
... diced, 2 tsp dried Italian herbs, 800 g no-added-salt diced tomatoes, 1 bunch basil, 4 medium long eggplants thinly sliced (see tip), 10 roma tomatoes thinly sliced, 1 kg yellow squash thinly sliced, 6 medium zucchini ...
... cook for 1 minute, stirring, or until fragrant. Add stock, puree, 1/4 cup cream and 1/2 cup water, then bring to the boil over high heat. Return onion and eggplant to pan. Reduce heat to medium and simmer, uncovered, for ...
... cooked through. Divide the braised capsicum among bowls or plates and serve with the fish and the eggplant purée, some rocket leaves to the side and lemon wedges to squeeze over. Categories: Fish; Barramundi; Australian ...
... the onion is soft and starting to brown. Add the tomatoes and tomato purée and simmer for 5 minutes or until the sauce has thickened. Remove the eggplants from the oven and cover each half with some sauce and 2 of the ...
... oven for 30-40 minutes until beginning to char. When the eggplant is cool enough to handle, peel off the skin, and ... garlic, lemon juice, and cumin, and blend to a purée. Taste, and season with salt and black pepper, adding ...
... to any meal. You'll need 12 wooden skewers, soaked in water for 30 minutes to prevent scorching. Ingredients: 1 large aubergine cut into 1cm chunks, 350 g tuna steak cut into 2.5cm (1in) chunks, 1 tbs vegetable oil, 1 ...
... cheese crumbled, 6 tbs oregano leaves finely chopped, 2 eggplants, 5 ml olive oil for brushing and drizzling, ... until they begin to char and soften. Spread each aubergine slice with the yogurt mixture and top with a basil ...
... , 15 g smoked almonds, 150 g dried pasta shells, 50 g ricotta cheese, 15 g parmesan cheese. Method: Chop the aubergine into 1cm chunks and place in a large non-stick frying pan on a medium-high heat with 1 tablespoon of ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... °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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... : 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 ...
... 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 ...
... in a bowl. Season. Combine remaining coriander and 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 ...
... , 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 ...
... 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 ...
... to 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 ...
... 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 ...
... nuts, 0.33 cup good-quality pesto. 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 ...
... , 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, ...
... 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 ...
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