This eggplant and tomato dip quickly became a staple at my ... Drizzle with a bit of lemon and set aside, covered in plastic ...

Set breaded eggplant on rack. Once oil is hot but not smoking, working in batches, lay breaded eggplant into oil and fry until crisp and golden brown on one side, 2-3 minutes. Control heat so oil ...

Cut 4 slits into each eggplant and slide ½ clove garlic ... Transfer chopped tomatoes to a colander set over a bowl to catch excess liquid. In a food processor, pulse shallot to mince very ...

Remove and set aside ... Add the tomatoes, bread crumbs (do not add the crumbs sticking to the pan if they are burnt or mushy), and eggplant, toss together gently, then quickly stir in the ...

Stir the soup, milk and cheese in a small bowl. Layer half the eggplant, tomatoes, onion, basil and soup mixture in the prepared dish. Repeat the layers. Stir the bread crumbs, parsley and oil in ...

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 ...

Fall is here and it’s time to go to the farmers market or use up some of your garden produce to make seasonal food. Several recipes call for tomato sauce and diced tomatoes that you can make ...