Egg plant. Brinjal

77K views · 671 reactions | Trending stir-fried eggplant recipe in China. | Presented by Foodie China 888 @foodiechina888 Trending stir-fried eggplant recipe in China. (Ingredeints stated in the Video) Any method used to cook... | By Caribbean Delights | Facebook

3M views · 30K reactions | Crispy Baked Eggplant Fries #veganmeal #veggierecipes #eggplantrecipes #aubergine #vegan #veggie #veganrecipes #veggies #crispy #fries #healthysnacks #easyrecepies #easyrecipes #healthysnack #plantbasedfood #lazymeal #veganfood #veganrecipe #vegetable #easyrecipe #veganfoodporn #quickrecipe #vegetarianrecipes #easyfood #healthysnackideas #vegetarian #lazyvegan #easyrecipes #easyveganmeals #vegandinner | Dr. Vegan | Facebook

1M views · 14K reactions | Roasted #Eggplant Recipe | 🙌🏼 Roasted #Eggplant Recipe https://themodernnonna.com/roasted-eggplant-recipe/ Comment “Recipe” and I’ll send it straight to your inbox 📨 | By The Modern Nonna | You've just come across the tastiest eggplant recipe and if you don't know what to do with eggplant, you're in the right place. Let's go. Cut the eggplant in half and square it lengthwise and then the opposite way. Drizzle of olive oil and salt. Place them face side down and bake until nice and caramelized just like this. Mix olive oil, basil, and garlic and brush it on the eggplant. Make this delicious yogurt sauce which will be in the recipe. Enjoy and don't forget to follow for more.

173K views · 21K reactions | Baba Ganoush 🍆🧄🍋 with Pita Chips. A smoky, creamy Middle Eastern eggplant dip that’s perfect for Shabbat or any occasion. Serve with fresh challah or baked pita chips for the perfect appetizer😋 Ingredients: Baba Ganoush •1 extra-large eggplant or 2 smaller eggplants •1/2 cup tahini (pure sesame paste) •Juice of 1 large lemon •5 garlic cloves, minced •Salt, to taste •Olive oil, for drizzling and garnishing Pita Chips 4–5 thin pita breads, cut into eighths Olive oil, for drizzling Instructions: 1. Prepare and Roast the Eggplant Preheat your grill to medium heat or oven to 425°F (220°C). Slice the eggplant(s) in half lengthwise. Drizzle olive oil over each cut side and spread it evenly. If using a grill: Place the eggplant halves face-down on the grill. Close the lid and grill for about 10 minutes. Flip the eggplant halves, skin-side down, and grill for an additional 10 minutes, until soft and smoky. If using an oven: Place the eggplant halves cut side down on a baking sheet lined with parchment paper. Roast for 30-35 minutes or until soft. 2. Bake the Pita Chips While the eggplant is cooking, preheat the oven to 375°F (190°C) for the pita chips. Arrange the pita pieces on a baking sheet lined with parchment paper. Drizzle with olive oil. Bake for 20-25 minutes, or until golden and crispy. 3. Make the Baba Ganoush Once the eggplant is cooked, let it cool slightly. Scoop the flesh onto a cutting board, discarding the skin. Chop the eggplant slightly to reduce stringiness. Place the chopped eggplant in a mixing bowl. Add tahini, lemon juice, minced garlic, and salt. Stir until the mixture is smooth and creamy. Adjust salt and lemon to taste if desired. 4. Garnish and Serve Transfer the baba ghanoush to a serving dish. Garnish with a drizzle of olive oil, fresh chopped parsley, and toasted pine nuts, if desired. Serve with the pita chips or fresh challah. Storage Store in an airtight container in the refrigerator for up to 10 days. Baba Ganoush can also be frozen for later enjoyment. Enjoy! #babaganoush #middleeast #middleeasternfood #easy #healthyfood #sivanskitchen #reels #instagram #instafood #shabbat #easyrecipes #dip | Sivan's Kitchen | Facebook

633K views · 3.2K reactions | Braised Eggplants, Baharat, Baby Roma Tomato & Butterbeans This recipe is a fav! Showcasing minimal ingredients creating a knockout meal thanks to quality produce like @muttipomodoroau baby roma tomatoes which bring a fantastic texture to the dish along with their rich, sweet full body flavour. Serves 4 with cous cous or rice Prep time 20 minutes | Cook time 25 minutes Ingredients 4 medium eggplants, halved lengthways 6 tbsp olive oil Salt, pepper 1 large brown onion, sliced 3 clove garlic, sliced 2 tbsp Baharat 2 tbsp Mutti Tomato Paste 2 x 400g tins Mutti Baby Roma Tomatoes 1 x 400g tin butterbeans, rinsed Handful flat leaf parsley, roughly chopped 1 tbsp za’atar, 1 lemon, 1 cup natural yoghurt Serve with cous cous or rice if desired. Method Preheat an oven to 220C Lay the eggplants, cut side up onto a baking tray, drizzle or brush evenly with 4 tsp of the olive oil & season with salt & pepper. Roast these for 20-25 minutes, until golden and cooked through. Meanwhile, place a large frying-pan over a medium/high heat and add the remaining 2 tbsp of olive oil, onion, garlic and good pinch of salt. Cook this stirring for 2 minutes then add the Baharat, tomato paste and cook for another 30 seconds before adding the baby roma tomatoes and 1 cup water (swish it around the cans first to get all the tomato still on the sides). Turn the heat to medium, and simmer for 5 minutes and season to taste. Once the eggplants are ready, add them to the pan and really get them into the sauce, spooning it over them. Let that cook for a couple of minutes then add the butterbeans and parsley, just moving them into the dish a little bit but still remaining visible on top. Serve with the za’atar, lemon and the yoghurt and some cous cous or rice on the side. | Chef Tom Walton | Facebook

19K views · 112 reactions | Lasaña hecha with eggplant is my favorite dish | Lasaña hecha with eggplant is my favorite dish | By Barbie's Kitchen | Facebook

Ina Garten's Eggplant Caponata | Barefoot Contessa - Food Network | Ina Garten's Eggplant Caponata | Barefoot Contessa - Food Network #InaGarten #BarefootContessa #FoodNetwork | By Food Network Fans | First thing I'm going to make from local ingredients is roasted eggplant capanata. Caponata is actually a eggplant dip that served with pita or as a first course. It's absolutely delicious. Got tomato and garlic. What I'm going to do is take the eggplant and just pric it all over. That keeps it from exploding in your oven. That wouldn't be pretty. It's easy to say you're going to cook local but it's not so easy to do it. What I used to do is make a menu and then try and figure out what kind of local ingredients I could get and that just somehow doesn't work. So what I do now is I make a list of what's local and what's available now and then do a menu around that. They're great eggplants from the green thumb so I thought I'm going to make capanata. So, it's pricked all over. I'm just going to rub it with olive oil. Just drizzle it on. Doesn't have to be an exact amount and just rub it all over with your hands. Good messy job. Okay, into the oven 400 degrees for about 45 to 50 minutes until it's extremely tender, very slippery. And in the meantime, I want to show you how fabulous the Green Thumb Farm Stand is. I love it. They made a video for me. Hi, Ina. I'm Larry from the Green Thumb Farm. We're trying to save the ever-degreasing farmland of the East End. We're committed to making a difference here and we believe we have. Hi, my name is Joe and while my brothers are out in the field, I'm working in the farm stand. Come on in. We sell everything we grow and harvest it daily. Lots of vegetables, fruits, flowers, and lots of fresh herbs. Of course, we grow lots of different kinds of eggplant on our farm. However, this is the one that Ina picked. So, here's my Green Thumb Eggplant. It's all roasted and cooled and now I'm just going to peel it. Once it's cooked, it's so easy to get the skin off. Caponata is a great vegetarian dish. It's also a good appetizer because I'm just going to chop it up. Very juicy. It's perfectly cooked. Just put it in the food processor. I'm going to put lots of other things in it to give it so much flavor. Okay, next is red peppers. So, this jar is about twelve ounces and I need four. So, about a third of a jar and half a cup of good green olives. This is the time to really get good olives. These are marinated and they're pitted which is great. About a half a cup. Just going to give this a coarse chop the food processor and that's the basis for the capanata. Just pulse it. Don't puree it. You want to have great texture into a bowl and then I'm going to add all kinds of great flavors. So next, I'm going to saute some onions. Need about a tablespoon of olive oil, I've got a cup of onions. Got them all chopped up. So, I've got onions about eighth of a teaspoon of red pepper flakes. Give it a little heat. It is Sicilian after all. I need about three tablespoons of chopped parsley and this is going to go in at the end. It's going to give it a really nice fresh taste. Okay, that's the parsley. Let's see how the onions are doing. Perfect. They're really tender. They're just starting to color. Now, I'm going to add tablespoon of chopped garlic. That's about three cloves. Give it a toss and this just goes right into the eggplant mixture. Does that smell good? Next, toasted pine nuts. I've got two tablespoons. Just dump them right in. Three tablespoons of chopped parsley. Two tablespoons of tomato paste. This just gives it a really good tomato flavor. Two tablespoons of freshly squeezed lemon juice, I just think everything needs a little bit of an acid edge to it. Otherwise, it's just bland and boring. We don't do boring here. Okay, next is a little red wine vinegar which does the same thing. Just a splash. But two tablespoons of drained capers two teaspoons of salt, one and a half teaspoons of pepper, So that's the eggplant capanata. I like to serve it with pita chips. You can serve it with crackers but these are so easy to do. It's really worth it. This is how I make them. I just cut the pitas in half and then I cut them in triangles. Brush them with olive oil. Sprinkle them with salt and bake them in the oven for 10 minutes at about 375 degrees. Okay, what did it? Set up the capanata just into a bowl Maybe a little bit of extra parsley. Actually, what I like to do is sometimes is just put leaves in instead of chopping it up all the time and just sort of stir it in so it looks natural. It's a food stylist. Okay. And tested pita chips around. I love the sort of crisp pita thing with the creamy capanata. I love the interplay of flavors and textures. I'd say that's ready for its photo for my article. Say cheese. And now I have to make sure it taste good. It's so good. We got really clear eggplant flavor. We taste the tomato and the onions and the garlic. It's all layered really nicely. That's a good one.

993K views · 4.7K reactions | Eggplants with Eggs taste better than meat ❗️ Quick & Easy recipe from an Italian chef 🇮🇹 | Eggplants with Eggs taste better than meat ❗️ Quick & Easy recipe from an Italian chef 🇮🇹 Cut 2 eggplants in half Cut off the back a little bit Remove... | By Comida de la nevera | Facebook

My friend from Turkey 🇹🇷 taught me how to cook eggplant tastier than meat❗️ | My Turkish friend 🇹🇷 taught me how to cook eggplant tastier than meat❗️ Peel the eggplant Slice the eggplant as in the video Boil the eggplant for 5... | By Comida de la nevera | Peel the eggplant from the shell. Cut the eggplant as in the video. Boil the eggplants for 5 minutes. 4 eggs. Salt and pepper. 1 tablespoon mayonnaise. 1 teaspoon mustard. 80 grams of breadcrumbs. 80 grams of flour. 2 teaspoons smoked paprika. Salt. Halve the aubergines. oil for frying. Dip the eggplants in the flour and egg. Fry for 2 minutes on each side. Grate 3 cloves of garlic. Slice the parsley. 120 grams of sour cream. Slice the cucumber with a peeler. 3 slices of lemon. ½ chili peppers. 2 teaspoons of salt. Pepper. 1 teaspoon of sugar. 30 ml sesame oil. 20 ml wine vinegar. Pour sprite over cucumbers. Leave on for 30 minutes.

93M views · 235K reactions | Easy and Crispy Eggplant Snacks Recipe | Easy and Crispy Eggplant Snacks Recipe | By Sumaiya's kitchen | Facebook