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Smoky Shrimp-Stuffed Baby Eggplant Recipe mbounds
A simple blend of just a few delicious ingredients, this dish delivers serious flavor. It makes a great presentation when you use unusual varieties of eggplant...
baby eggplants, shrimp, yellow onion, garlic, dry white wine, basil, gouda cheese, breadcrumbs, garnish
cooking.nytimes.com
Eggplant Ravaiya Recipe
Ravaiya is the name of this traditional Gujarati dish, where whole small vegetables like okra, potatoes or the baby eggplant used here — ringan is the Gujarati term for eggplant — are stuffed with a chunky spice paste, a complexly flavored mixture of crushed peanuts, chiles, ginger and spices As the eggplant cooks, that melts into a rich, nutty sauce, and the result is a remarkably full-flavored vegetarian meal in under an hour You can serve this dish with basmati rice, or with Indian flatbreads like roti or paratha, the latter of which you can find frozen in some supermarkets and heat on your stovetop.
peanuts, salt, turbinado sugar, coriander, cumin, cayenne pepper, turmeric, garlic, ginger, serrano chile, chickpea flour, olive oil, baby eggplants
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Summer Nights Eggplants
Eggplant is stuffed with sauteed eggplant, onion, peppers and bread crumbs, then topped off with some feta cheese and baked. I named it after the long summer nights I spent with my family on the balcony eating this tasty recipe, because at this season in Greece we have plenty of eggplants and cook them in various ways.
eggplants, olive oil, onions, cloves, tomatoes, green bell pepper, parsley, bread crumbs, feta cheese
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Boneless Roast Leg of Lamb with Feta Cheese, Olives, and Baby Eggplant
Get Boneless Roast Leg of Lamb with Feta Cheese, Olives, and Baby Eggplant Recipe from Food Network
bones, bread crumbs, currants, pine nuts, parsley, cloves, feta cheese, black olives, olive oil, juice, baby eggplants
cooking.nytimes.com
Eggplants in a North-South Sauce Recipe
The cookbook author Madhur Jaffrey calls this "one of our most beloved family dishes, very much in the Hyderabadi style, where North Indian and South Indian seasonings are combined." Over the years, she has simplified the recipe "You can use the long, tender Japanese eggplants or the purple 'baby' Italian eggplants," she says, "or even the striated purple and white ones that are about the same size as the baby Italian ones Once cut, what you are aiming for are 1-inch chunks with as much skin on them as possible so they do not fall apart." Serve hot with rice and dal, or cold as a salad.
canola oil, asafetida, split peas, mustard seeds, cumin seeds, nigella seeds, fennel seeds, onion, cloves, japanese eggplants, tomatoes, vegetable stock, salt, cayenne pepper
