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Using ingredient japanese eggplant

Barley Risotto With Shrimp 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

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

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

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

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

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

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)
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