3 tablespoons
of thyme he calls for here I used 1 and it was perfect. Basic Tomato Sauce: 1/4 cup extra-virgin olive oil 1 Spanish onion, chopped into 1/4-inch dice 4 cloves garlic, peeled and thinly sliced 3 tablespoons fresh thyme leaves, chopped *I used
1
tbl
1/2 medium
carrot, finely shredded
3- quart
saucepan, heat the olive oil over medium heat
During these times people start to abstain from any meat dishes which means only vegetables and seafood are to be consumed, to honour that practice this week will be Lenten dishes week and that means I will only post vegetable […]
For dinner tonight I tried a new recipe, Skillet Eggplant Parmesan. Got the Cart out and cleaned it up and tightened up a few things on it and then went out riding most of the afternoon
Tom fried the eggplant while a friend (Debra) and I layered everything together in a baking dish (occasionally eating a few slices in-between layering - - - OK maybe more than occasionally)
Ingredients. In this recipe I added Zucchini and Eggplant, for the healthy veggie benefits but I've also made this with chicken, shrimp, so if you have some add one of those in, or just enjoy it this way
HUMMUS diMELANZANE (AUBERGINE HUMMUS). Ingredienti. succo di un limone. Metterla nel mixer con l'aglio e passare al purea ottenuta in un pentolino con un filo dio olio e sale fin quando tutta l'acqua si è assorbita
In a large bowl, toss the mesclun, scallions, tomatoes and cooked eggplant with the dressing. Add half of the eggplant in a single layer, season with salt and pepper and cook over moderate heat, undisturbed, until browned on the bottom, about 3 minutes. Stir, cover and cook until the eggplant is tender, about 5 minutes longer. Scrape the eggplant onto a large plate and repeat with 2 more tablespoons of the olive oil and the remaining eggplant. One 1 1/4-pound eggplant, cut into 1 1/2-inch cubes
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