Oct 21, 2024 · Perfect for a summer side, these smoky eggplant skewers get their nutty, sweet and spicy flavor thanks to a marinade that stars tahini, honey and chile crisp.

Trim the stem of an eggplant. Cut the eggplant at an angle, then rotate the eggplant 90 degrees and cut again at an angle, making a piece that is triangular and approximately 1 1/2 inches at …

Coat the eggplant in flour, then egg (let any excess drip off), then breadcrumbs. Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat. Fry the eggplant in batches until golden ...

For the grilled baby eggplant: Preheat a grill or grill pan to medium high. Cut off the stems from the baby eggplant and slice them in half lengthwise.

2 large egg whites. 2 Japanese eggplants, sliced diagonally into 1/4-inch-thick slices. 2/3 cup olive oil. 1/2 cup (packed) coarsely grated whole-milk mozzarella. 1/2 cup finely grated Parmesan.

Quarter 2 pounds Japanese eggplants lengthwise and cut into 2-inch pieces; season with salt. In two batches, cook the eggplants in a steamer over medium-high heat, tossing halfway, until …

In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg. Fill the scooped-out eggplant halves with this mixture, dividing it ...

Place eggplant in a large shallow baking dish. Mix together the soy sauce, sherry, sesame oil, and garlic in a small bowl. Pour the marinade over the eggplant and let marinate at room …

Cut off the top of the eggplant and slice crosswise. Sprinkle with salt and arrange the slices on a plate at an angle. Put a weight on top of it to sweat the eggplant, allowing the juices to drain ...

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Halve the eggplant, then use a paring knife to cut vertical and horizontal slits into the flesh about 3/4-inch …