0 points
- red pepper flakes - ⅛ tsp
- fennel seed - 1 tsp
- Italian seasoning - 1 tsp
This can be made and frozen.
- cilantro
- tomatoes diced
- diced onions
- fresh mined ginger
- vegetable oil
- medium eggplants
May be made 3 days in advance of serving.
If you can’t cook it over a flame, you could add some Smoky (Sweet) Paprika to give it a little smoky flavor.
- Juice of 1 lemon
- tahini
- large eggplant
- olive oil
- parsley or cilantro
Use local honey if you can. You can warm the honey in the microwave or in a pan and let it steep for 1/2 hour.
You could reduce some POM down instead of the PM.
You can use vegetable, canola, or olive oil.
From Modern Spice by Monica Bhide
- vegetable oil
- eggplant
- grated fresh ginger
- Zest of 1 lime
- pomegranate molasses
- red pepper flakes
- warmed honey
In the demo, she used GOYA Coconut Milk
- brown sugar
- peanut butter
- grated fresh ginger
- coconut milk
- Juice of 1 lime
- soy sauce
- minced garlic
- large eggplant
From Modern Spice by Monica Bhide.
Note: Alternatively, you can also roast the eggplant. Preheat the oven to 425°F. Spray a foil-lined baking sheet with nonstick cooking oil. Place the eggplant slices in a single layer on the sheet. Spray the slices with cooking spray and sprinkle with salt. Roast for about 25 minutes, until soft and browned.
- Ingredients for the Eggplant:
- Ginger and Honey Marinade
- Table salt
- grated peeled fresh ginger
- Ingredients for the Ginger and Honey Marinade:
- warmed liquid honey
- red chile flakes
- pomegranate molasses
- vegetable oil
- grated lime or lemon zest
- firm or extra firm tofu
- whole garlic cloves
- thinly sliced green onion
- Sauce Ingredients:
- soy sauce
- fresh-squeezed lime juice
- Olive oil or cooking spray for coating eggplant slices
- Salt and freshly ground pepper to taste
- vegetable oil
- chopped yellow onion
- dry red wine
- dried basil
- dried oregano
- salt
- Freshly ground pepper to taste
- chopped fresh parsley
- freshly grated Parmesan cheese
- grated mozzarella cheese
Good, but a lot of work. 9 September 2011 It needed a little sweet note, so I added some honey. It did not need any salt or pepper. I halved the recipe. The recipe and commentary is at: http://www.foodfixe.com/foodfixe/2008/10/roasted-eggpl-1.html#more
- finely chopped garlic
- cayenne pepper
- paprika
- dry white wine
- chicken stock
- chopped fresh thyme
- chopped fresh oregano
- honey
- Extra virgin olive oil for garnish
- large globe eggplants
- tomatoes
- extra-virgin olive oil
- salt
- freshly ground black pepper
- dried oregano