Place the eggplant in a colander set over a plate and sprinkle liberally with salt. Let sit for 20 to 30 minutes to drain.

Finely chop the garlic and mince the spring onions ... if necessary. Mix the sauce with the eggplant and leave for about 30 minutes, to let it absorb the flavours. Arrange the eggplant on a ...

Eggplant: Before starting on your cooking ... Onion: A small yellow onion—chopped—starts off our pasta sauce. • Garlic: I use ...

Add garlic, ginger, onion, oyster sauce, rice wine, chilli, vinegar, sichuan Pepper. Tomato ketchup and sauté it well. 4. Now add stock and adjust the seasoning and give a touch with corn flour. 5. At ...

1 large eggplant 1 tablespoon of salt 1 Large jar (24 oz.) of your favorite pasta sauce 1 can diced Italian tomatoes (garlic, basil oregano) Peel and slice eggplant lengthwise into 12-15 1/8-inch ...

Cut 4 slits into each eggplant and slide ½ clove garlic into each slit ... Meanwhile, make the ezme sauce: Halve tomatoes. Scoop out pulp and seeds and discard. Use a sharp knife to chop ...

Simply mix some chopped eggplant with garlic, breadcrumbs and lots of melty cheese. To keep things easy, we bake the roll-ups in jarred tomato-basil pasta sauce. But any sauce you have on hand ...

Rich, tangy, cheesy, and unbelievably unforgettable, eggplant parm smothered in vodka sauce is unlike any other you've tasted. Read more: Myths About Garlic You Thought Were True Curbing marinara ...

Stir into sauce; continue to simmer. In a shallow bowl, whisk together eggs and buttermilk. Place breadcrumbs in another bowl. Slice eggplant around 1/4-inch thick and dip each slice into egg ...

Thai chiles add heat, while fresh garlic, scallions, Thai basil, and mint provide aromatics. You will need cornstarch for coating the eggplant and a neutral frying oil with a high smoke point, such as ...