Using ingredient japanese eggplant
Barley Risotto With Shrimp Eggplant
- 10 shrimp
- 4 piec
- 3 japanese eggplant
- 1 shallot
- 1,900 ml vegetable stock
- 400 gr pearl barley
- 100 ml olive oil
- 60 gr pecorino cheese (grated)
- 60 ml oil in a skillet over
- 30 ml oil over high hea shallot
Cheesy Eggplant Pasta Sauce
- 2 garlic (cloves)
- 1 japanese eggplant (cut into)
- 1 cm (cubes)
- 1/4 pepper in (red)
- 60 gr fatfree cottage cheese
- 12 gr nutritional yeast
- 10 ml dry sherry
- 8 gr basil leaves (fresh)
- 1 gr pepper flakes (red)
- 8 slices mushrooms
Eggplant With Chicken
- 12 basil leaves
- 4 chile peppers (red)
- 3 garlic (cloves)
- 350 gr japanese eggplant
- 120 gr tofu
- 90 gr chicken breast (boneless)
- 90 ml oil
- 30 ml bean sauce (yellow)
Eggplant With Chicken
- 12 basil leaves
- 4 chile peppers (red)
- 3 garlic (cloves)
- 350 gr japanese eggplant
- 120 gr tofu
- 90 gr chicken breast (boneless)
- 90 ml oil
- 30 ml bean sauce (yellow)
Eggplant With Tofu
- 15 sweet basil leaves
- 5 chili peppers (red)
- 3 garlic (cloves)
- 350 gr japanese eggplant
- 120 gr tofu
- 90 ml oil
- 45 ml bean sauce (yellow)
Fragrant Vegetable Stew
- 5 spice
- 4 garlic (cloves)
- 1 bengali
- 475 ml tomato sauce
- 400 gr chickpeas (cooked)
- 375 gr cubed zucchini
- 180 gr green cabbage (shredded)
- 120 gr onion (chopped red)
- 34 gr tomato paste
- 30 ml olive oil
Melanzane Sott'olio
- 30 mint leaves (fresh)
- 1,900 ml wine vinegar (red)
- 1,400 ml water
- 900 gr japanese eggplant
- 475 ml olive oil
- 240 ml more of both water
- 8 gr coarse salt
- 8 gr coarse sea salt to a (boil)
- 1 gr pepper flakes (red)
- 5 slices garlic (cloves)