Using ingredient japanese eggplants

Eggplant Tomato Tart

• 4 japanese eggplants
• 3 tomatoes
• 2 eggs (whole)
• 1 recipe tart dough
• 1 egg yolk
• 1/2 guyere
• 350 ml cream (light)
• 80 ml olive oil
• 18 gr basil leaves
• 500 slices oven until the eggplant are browned (lightly)

Grilled Green Bean & Eggplant Salad

• 2 japanese eggplants
• 2 bell peppers (red)
• 2 mixed greens
• 250 gr green beans (fresh)
• 60 ml balsamic vinegar
• 30 ml balsamic vinegar
• 30 ml lemon juice
• 16 gr onion (minced red)
• 16 ml olive oil

Grilled Japanese Eggplants

• 16 japanese eggplants
• 1 garlic clove
• 1 bell pepper (red)
• 1 grn
• 1/2 walnut (pieces)
• 60 ml virgin olive oil
• 32 gr herbs (chopped fresh)
• 10 ml balsamic vinegar
• 10 ml olive oil
• 5 gr butter

Miso Barbequed Tofu

• 12 japanese eggplants
• 8 shiitake mushrooms (whole)
• 4 atsu age cakes
• 1/2 mirin
• 1/4 barley miso
• 120 ml water
• 60 ml sauce (plum)
• 14 gr brown sugar
• 8 gr arrowroot powder
• some green onions in a saucepan

Spicey Chineese Eggplant

• 575 gr japanese eggplants
• 80 ml olive oil
• 16 ml balsamic vinegar
• 8 gr sugar
• 6 gr parsely
• 1 gr pepper flakes (red)

Stuffed Eggplant Pickles

• 10 japanese eggplants
• 1 bell pepper (red)
• 1 head garlic
• 1/2 head cabbage
• some celery
• some dill

Yogurt-herb-eggplant Spread

• 1 garlic clove
• 1 firm shiny eggplant
• 1 bay leaf
• 230 gr japanese eggplants
• 120 ml yogurt (plain)
• 16 ml extra-virgin olive oil
• 2 gr oregano (dried)
• 1 gr thyme leaves (chopped)
• 1 gr thyme (dried)
• 1 slice garlic clove