Tag Archives: eggplant

Eggplant and parsley pesto

Last update: July 18, 2013.

You will grill the eggplant, if possible. If not, roast it in the oven, 400F/200C. Grilling is recommended, as it enhances the flavour. Serves four as a sauce for pasta or an army as an excellent dressing for the toast … Continue reading →

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White eggplant, an example of how any (old?) eggplant can be served..

Last update: June 10, 2013.

White eggplant landed in my kitchen by accident – being and ignorant as i am i noticed an unusual product in our grocery store, and encouraged by its bargain price i decided to go wild with it.. The price was … Continue reading →

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Quiche na urodziny Maji

Last update: May 10, 2013.

  troszkę pękła przy przesuwaniu na półmisek… Ciasto dla ułatwienia zrobiłam,, jak zazwyczaj, bez jajek (1.5 porcji ciasta, na 28 cm dia foremke). Farsz z tego co było pod ręka – z wyjątkiem prosciutto – tę kupiłam jako ‘szynkę włoską’ … Continue reading →

Posted in Not sweet but savoury / Tarty nie całkiem deserowe | Tagged , , , | 1 Comment

Chicken gizzards in Thai style curry

Last update: March 22, 2021.

This we developed ‘in-house’ – we love curry, we love chicken gizzards, and some form of homemade Thai curry paste is always in the fridge.. Depending on the type and strength of curry paste and the accompanying vegetables you choose … Continue reading →

Posted in Gizzards, livers..goodies / Żołądeczki, wątróbki i takie | Tagged , , , | Leave a comment

Parmigiana di melanzane

Last update: October 31, 2013.

Also known as Aubergine Parmigiana or Eggplant Parmesan this creation is an excellent example of a simple dish with great opportunity for experiment and adventure. Traditionally vegetarian, it can be adapted for meat lovers by applying a sauce with some … Continue reading →

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Basic processing of Chinese Eggplant

Last update: October 30, 2013.

This is a starter configuration – inviting some enhancements. I always had a problem with cooking an eggplant so that it is cooked through but before it turns into a complete mash..Here is a proposed sequence for the Chinese eggplant, … Continue reading →

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Bakłażan pieczony z mozzarellą i sosem pomidorowym

Last update: April 20, 2012.

Bliski krewny jarskiej lasagne, troche inne zapachy… Warto spróbować. Sos pomidorowy domowy, jeśli sie ma, albo kupny, Bakłazan, Młoda mozzarella (pokroić w plastry), Świeża bazylia, Mąka, Oliwa, Mirepoix: posiekane zielone selery, cebula, marchewka. Usmaż powoli mirepoix. Pokrój bakłażana w plastry. … Continue reading →

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Eggplant marinated in olive oil

Last update: August 29, 2012.

4 md Eggplants (about 1,5 kg) 1/2 c Salt 1/2 c White vinegar 1 tsp Extra virgin olive oil [go for the greenest you can find] 3 c Regular olive oil [all Extra virgin would be prohibitive for too many] … Continue reading →

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Eggplant marinated in vinaigrette

Last update: August 29, 2012.

Makes 10-12 servings. 4 small purple eggplants (about 1 kg), 5 cloves garlic, crushed, 1 tsp salt, 1 Tbs dried oregano, 1 1/4 cups white vinegar, 2 cups olive oil (aprox.). Peel eggplant and slice into 1/2-inch thick rounds. Place … Continue reading →

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Grilled aubergine salad

Last update: May 12, 2013.

Not really intended for the summer, but very successful even with bbq meat on hot summer evening. In the winter I also tried baking my eggplant in the oven instead of BBQ, the effect was not as smoky, but also … Continue reading →

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Eggplant Moussaka

Last update: March 8, 2012.

Use lots of eggplant. You may follow it with chilled oranges in syrup for dessert… Serves 6 to 8 2 regular eggplants Salt ½ cup olive oil 2 onions, chopped 1 tablespoon minced garlic 1 teaspoon ground allspice 1 teaspoon … Continue reading →

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Stuffed aubergines with black bean sauce

Last update: March 8, 2012.

Serves 4 as a main course 2 aubergines weighing about 400g each Vegetable or corn oil for frying for the sauce 1tbsp sesame oil 1 onion, peeled and finely chopped 6 cloves of garlic, peeled and thinly sliced 30g root … Continue reading →

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Grilled red peppers, eggplant and roasted beetroots

Last update: May 12, 2013.

Serves 4 1 eggplant, sliced into about 0.5 cm thick rounds 1kg  small yellow beetroots ( red are fine if these are difficult to find) well rinsed and scrubbed clean A good pinch of salt and freshly ground black pepper … Continue reading →

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