Fry
Egg Croquettes
- 8 eggs (hard cooked)
- 350 ml milk
- 325 gr fine bread
- 14 gr butter
- 8 gr all purpose flour
- 1 gr salt
- 1 gr pepper
- 1 gr parsley
Egg Foo Yong
- 3 eggs
- 350 ml chicken stock
- 140 gr ham (cooked)
- 30 gr green onion tops (chopped)
- 30 ml water (cold)
- 16 ml soy sauce
- 5 ml molasses
- 5 ml soy sauce
- 3 gr salt
- 3 gr cornstarch
Egg Noodles With Pork, Eggplant And Oyster Sauce
- 3 drops sesame oil
- 2 carrots
- 1 green onion
- 1 garlic clove
- 1 pepper (freshly ground)
- 240 ml chicken broth
- 100 gr potatoes (new)
- 95 gr straw mushrooms
- 85 gr italian eggplant
- 80 gr pork top loin thinly (boneless sliced)
Egg Rolls
- 4 mushroom (fresh chopped)
- 2 green onion
- 1 egg enough oil to deepfry (beaten)
- 1/4 shreded bamboo shoots (canned)
- 450 gr egg roll skins
- 270 gr bean sprouts (chopped fresh)
- 140 gr roast pork (diced)
- 60 ml water chestnuts
- 30 ml soy sauce
- 16 ml seseme oil
Eggplant A La Provencale
- 3 eggplants
- 3 garlic (cloves)
- 600 gr ripe tomatoes
- 16 ml lemon juice
- 3 gr parsley
- 1 gr sugar
Eggplant Bharta
- 2 eggplants
- 2 green chilies
- 60 gr onion (finely chopped)
- 34 gr cilantro
- 14 gr ghee
- 2 ml oil
- 1 gr salt
Eggplant Croquettes
- 2 eggplants
- 2 eggs
- 1 clove garlic
- 240 ml corn oil
- 120 gr sharp cheese
- 110 gr bread crumbs
- 16 gr onion
- 3 gr parsley
- 3 gr salt
- 1 gr pepper
Eggplant Curry
- 4 eggplants
- 3 cardamom pods
- 3 potatoes
- 2 onions
- 2 garlic (cloves)
- 2 chili peppers
- 1 tomato
- 60 ml oil
- 10 gr ginger
- 9 gr salt
Eggplant Gratin
- 10 basil leaves
- 2 eggs
- 1 onion (red)
- 1 garlic clove
- 1/2 herbes de provence
- 950 gr ripe tomatoes
- 850 gr japanese
- 120 gr ricotta cheese
- 80 ml milk
- 45 gr gruyere cheese
Eggplant In A Carriage
- 3 eggs
- 2 long
- 700 gr italian bread crumbs (fresh)
- 525 ml extra-virgin olive oil
- 80 gr mozzarella cheese (fresh)
- 65 gr all purpose flour
- 8 gr basil leaves (fresh plus)
- 4 gr salt
- 1 gr pepper (freshly ground)
Eggplant In Coconut Milk
- 1 eggplant
- 1 onion
- 1 clove garlic
- 1 green chili
- 1 bay leaf
- 350 ml coconut milk (thin)
- 75 ml vegetable oil
- 45 ml cider vinegar
- 5 gr ginger (grated)
- 4 gr salt
Eggplant Lasagne
- 10 min on side
- 8 with (pan)
- 1 eggplant
- 1 garlic clove
- 1/2 lemon
- 3/8 tomato sauce
- 700 gr firm tofu
- 350 ml tomato sauce
- 120 gr top
- 60 ml lemon juice
Eggplant Parmesan
- 2 eggs
- 700 ml tomato sauce
- 210 gr mozzarella
- 85 gr flour
- 75 gr fine bread crumbs
- 40 gr parmesan
- 1 slice eggplant
Eggplant Parmesan
- 2 eggs
- 700 ml tomato sauce
- 210 gr mozzarella
- 140 gr fine bread crumbs
- 85 gr flour
- 40 gr parmesan
- 1 slice eggplant
Eggplant Parmesan
- 500 degree oven
- 12 oven proof glass (pan)
- 8 by
- 4 eggs
- 4 garlic (cloves)
- 525 gr tomatoes (whole)
- 450 gr mozzarella cheese
- 375 gr eggplants
- 130 gr flour
- 30 ml olive oil
Eggplant Sichuan Style
- 6 chinese eggplant
- 3 green onions
- 1 italian eggplant
- 1/4 chile flakes (dried red)
- 60 ml water chestnuts (chopped)
- 55 gr peanut
- 60 ml chicken stock
- 16 ml wine vinegar (red)
- 16 ml soy sauce
- 14 gr sugar
Eggplant Sorentino
- 350 about
- 3 eggs
- 120 gr ricotta cheese
- 120 gr romano cheese
- 55 gr mozzarella
- 1 gr salt and pepper
- 1 slice mozzarella (sliced)
- 1 slice mozzarella
- some marinara sauce on bottom
Eggplant Szechuan Style
- 6 chinese eggplants
- 3 scallion
- 1/2 green onions
- 1/2 eggplan saute
- 1/2 wide by
- 1/4 chile flakes (dried red)
- 65 gr peanut
- 60 ml water chestnut
- 60 ml chicken stock
- 30 ml oil in a wide