In a deep, heavy saucepan or skillet, heat about 3 inches of vegetable oil to 370 F. Peel, slice, and cook eggplant in boiling salted water until tender; drain thoroughly and mash. In a bowl, beat the egg. Steps to Make It. Fry the eggplant slices in some hot avocado oil until both sides are golden.
This recipe is a hearty stew inspired by the flavors of a Moroccan dish called zaalouk – which is a warm salad of cooked eggplant and tomato. Allow the eggplant to cool slightly and toss with the chermoula sauce. 1 teaspoon cumin seeds. Put the red pepper in the oven on broil for ten minutes, or over an open flame on the stove-top tossing for a few minutes until the skin blackens. 1 tablespoon chopped fresh mint. 3/4 cup plain low-fat yogurt. Served over rice, it’s near perfection. Dash of ground cinnamon. Roast for around 20 minutes until lightly browned. Put the eggplant on a baking sheet or in a baking dish and toss with the oil. Dip the eggplant slice in the flour mixture and the toss it on the bread crumbs to coat evenly and place it in the hot oil.Fry the eggplant in batches, … I added chickpeas to mine (optional) to make it more of an entrée. Place in a bowl and cover … Ingredients. 1 … 1/2 teaspoon freshly ground black pepper. Trim the ends off the eggplant and cut into a relatively small dice (bite-sized chunks). For the skillet: Add enough Olive oil to a skillet to fully cover the bottom, and heat the oil over medium heat. Dash of ground red pepper. 2 tablespoons extra-virgin olive oil, divided. 1 teaspoon coriander seeds.
This recipe is a hearty stew inspired by the flavors of a Moroccan dish called zaalouk – which is a warm salad of cooked eggplant and tomato. Allow the eggplant to cool slightly and toss with the chermoula sauce. 1 teaspoon cumin seeds. Put the red pepper in the oven on broil for ten minutes, or over an open flame on the stove-top tossing for a few minutes until the skin blackens. 1 tablespoon chopped fresh mint. 3/4 cup plain low-fat yogurt. Served over rice, it’s near perfection. Dash of ground cinnamon. Roast for around 20 minutes until lightly browned. Put the eggplant on a baking sheet or in a baking dish and toss with the oil. Dip the eggplant slice in the flour mixture and the toss it on the bread crumbs to coat evenly and place it in the hot oil.Fry the eggplant in batches, … I added chickpeas to mine (optional) to make it more of an entrée. Place in a bowl and cover … Ingredients. 1 … 1/2 teaspoon freshly ground black pepper. Trim the ends off the eggplant and cut into a relatively small dice (bite-sized chunks). For the skillet: Add enough Olive oil to a skillet to fully cover the bottom, and heat the oil over medium heat. Dash of ground red pepper. 2 tablespoons extra-virgin olive oil, divided. 1 teaspoon coriander seeds.