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Oct 10, 2024 · This popular stir-fry highlights eggplant cooked to its silky, creamy best, then bathed in a deliciously thick and savory sauce. This version of garlic sauce is a classic Chinese American soy ...
Set aside. Heat the wok over medium-high heat until it starts to smoke. Add the scallion whites, ginger, garlic and dried red chiles (if using) and stir-fry until the garlic is fragrant, about 15 ...
Preheat oven to 350 degrees F. Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until ...
Repeat with the remaining eggplant. Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara ...
Cook until the onions become translucent, 3 to 5 minutes. Add the sugar and the canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook 10 to 15 minutes over medium ...
Directions. Bake the eggplant: Preheat the oven to 475 degrees F. Brush the eggplant slices on both sides with the oil and lay on 2 small or 1 large foil-lined baking sheet. Season with salt and ...
an 18-by-13-inch sheet pan. Preheat the oven to 450 degrees F. Put 2 tablespoons olive oil and the garlic in a large skillet and place over medium heat. When the garlic sizzles and its edges start ...
Place in a 9-by-13-inch baking dish. Bake the eggplant shells and cubes, rotating the baking sheet and dish halfway through, until tender, about 20 minutes for the cubes and 30 minutes for the ...
Roast until a skewer slides in easily, about 45 minutes. To serve: In a small bowl, stir the yogurt, olive oil, lemon juice, a pinch of salt and a few grinds of black pepper. In a medium bowl ...
Place the roasted eggplant in a medium bowl and stir in the egg and beans. Add the garlic, basil, parmesan, 3/4 teaspoon salt and 1/2 teaspoon pepper and stir to combine, then mix in the breadcrumbs.
