by Christine Taylor Garner | Oct 22, 2018 | Recipes
Can the Barefoot Contessa ever be wrong? The answer is no 🙂 This simple roasted eggplant spread is a go-to for entertaining. Ingredients 1 medium eggplant 2 red bell peppers, seeded 1 red onion, peeled 2 garlic cloves, minced 3 tablespoons good olive oil 1...
by Christine Taylor Garner | Oct 14, 2018 | Recipes
From Food & Nutrition, a quarterly journal on healthy eating. These are thinly sliced eggplant wrapped around a rice filling and baked with tomato sauce and feta. A delicious light vegetarian entree; you can also add some cooked ground beef or turkey...
by Christine Taylor Garner | Sep 17, 2018 | Recipes
From Eating Well magazine. These stuffed eggplants are filled with bell peppers, onion, garlic, and tomatoes. This dish is wonderful served with olives, hummus, warm pita and tabbouleh for a fantastic vegetarian feast. Serves: 2 Ingredients 2 bay leaves 1 teaspoon...
by Christine Taylor Garner | Sep 9, 2018 | Recipes
Adapted from Eating Well magazine. Grilled or broiled eggplant slices are dusted with smoked Spanish paprika, and served on a bed of greens dressed with a sherry vinaigrette and finished with Manchego cheese. You can use Parmesan cheese in place of the...
by Christine Taylor Garner | Sep 2, 2018 | Recipes
This makes a nice side dish, or you can add tofu for a vegetarian entree – about 4 ounces of your favorite baked or smoked tofu, cut into cubes. Serves: 4 Ingredients 2 teaspoons extra-virgin olive oil 1 medium-large eggplant (about 1 1/4 pounds), cut into 1...
