Tomatoes: Adds a bright acidity that balances the richness of the eggplant. Garlic: Infuses the dish with savory, aromatic ...

This eggplant and tomato pasta was created and shared by Emma Lyell and Tane Williams of Bestie cafe in Auckland. One of the many tricks up Emma’s sleeve is to bake the eggplant whole in the ...

Directions Season eggplant liberally with salt and place on a cooling rack set over a baking sheet. Let drain at 5 minutes. Pat dry with paper towels. Make the tomato sauce: Heat 2 tablespoons oil ...

Gone are the tomatoes and tender lettuce greens, the fragrant basil and sweet corn. But just last week I saw a pile of purple and white streaked Japanese eggplant. And at the next farmer’s stand ...

The eggplant is squishy and flavoursome when cooked slowly. This dish is so simple to prepare; it's all about using the freshest ingredients you can find. Stock up on a good olive oil and parmesan ...

Preheat oven to 425 degrees. Toss bread crumbs, thyme, crushed red pepper, 2 tablespoons of Pecorino Romano, and 2 tablespoons of oil in a bowl. Place the cherry tomatoes in a single layer on a ...

and cook until tomatoes soften, about 2-3 minutes. Add sambal and stir until combined. 7. Add reserved eggplant and toss to coat. Add 2 tbsp of oil if mixture is sticking or seems a bit dry.

tomatoes and leave it to cook. Garnish it with basil and rosemary. 2. Meanwhile, take a plate, slice 1 bay leaf, chopped eggplant, add salt and chilli flakes to taste, vinegar, olive oil and a pinch ...

A versatile vegetarian sauce recipe with eggplant, peppers, and tomatoes for topping pasta. For the recipe, listen to the conversation of chef Andreas Kyriacou with Nicki Karakatsanis. Independent ...