One of the most versatile things to make is Fried Eggplant. It delicious on it’s own and it’s also a jumping point, as an ...

Once oil is hot but not smoking, working in batches, lay breaded eggplant into oil and fry until crisp and golden brown on one side, 2-3 minutes. Control heat so oil bubbles steadily.

Folklore has it that the dish was originally served with river fish and the leftover sauce was used to cook the eggplant. serves Cut the eggplant diagonally into 2 cm (¾ in) slices and put in a ...

When done right, containers of eggplant will keep beautifully in the freezer. However, you'll want to make sure you cook it ...

In this recipe I salt the eggplant slices, not to get rid of bitterness (modern eggplant varieties aren’t bitter) but to collapse the spongy texture a bit so the eggplant slices don’t soak up ...

3. Heat oil in wok. 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 ...

Slice eggplant and zucchini into thin rounds ... Use a slotted spoon to transfer the fried vegetables to a paper-towel-lined plate to drain. Serve immediately with lemon wedges and smoked-fish ...

The eggplant pickle seemed to feature in most of the meals we had in Sri Lanka and became a favourite of mine. The following is a simplified version, taken from my notes ...

Let's travel straight to Catania in Sicily, where the delicate notes of grilled eggplant, juicy tomatoes and melting ricotta ...