Add the tomatoes and the thyme. Season with salt and pepper and cook until the tomatoes are soft, around 20 m inutes. Lay ...

Add the eggplant, sugar, cinnamon ... Season to taste with salt and pepper. Let cool and serve at room temperature. Best made one day ahead, to let the flavors develop. Will keep up to 5 days ...

Unlike papdi chaat, which is deep-fried and usually accompanied by sweetened yogurt and chutneys (contributing additional ...

1 diced zucchini When the beef is cooked, add the parsley, oregano, basil, chopped garlic, and salt & pepper and mix ...

I grew up in Credit River where my mom had a huge garden. These days, I have a few tomato plants along the side of the house, but that is the extent of my planting. However, my friends are sharing ...

Salt the eggplant before cooking to remove the excess ... Season with salt and pepper to taste. Spread garlic butter onto the split sides of the bread. Place loaf into the oven for 5 to 6 minutes ...

Then, I had to dry out the bread, pulverize it into crumbs with a food processor, and dry out the crumbs for the eggplant breading. The crumbs were mixed with herbs, salt, and pepper to finish.

Whisk in the citrus juices and let cool, then stir in the cilantro and mint and season with salt and pepper. In a large bowl, cover the eggplant with water and add a small handful of salt.

Just slice the eggplants lengthwise and grill until they become soft. For the filling, combine vegan ricotta cheese with ...