When it’s eggplant season…they are so gorgeous, well you just have to cook something with them…so there’s Timballo, Parmigiana, Pasta alla Norma (delish), or even cubed up, sautéed and tossed on to a pizza…and that’s only my Italian favs. Middle
For a printer friendly version of this recipe, click here. When we get a craving for Greek food in the fall and winter, there’s only one thing to be done, either Pastitsio (sort of a Greek macaroni and cheese) or
For a printer friendly version of this recipe, click here. Just because they’re vegetarian, doesn’t mean they aren’t delicious! Veggie appy’s are always a good thing in my books and the tartlet shells can easily be made ahead and frozen.
For a printer friendly version of this recipe, click here. I found some end of season eggplant at the Farmer’s Market and thought, what better way to use it, than to make this for Veggie Monday…not saying you can’t make it on other days!
We “discovered” eggplant a few years ago and love the different and delicious ways countries around the Mediterranean prepare it. There are so many ways to cook eggplant, from this vegetarian parmigiana to baba ganouj to stuffed eggplants. The photo
The rice filling is delicious and redolent with mediterranean spices and it’s vegetarian.** I have made this recipe using zucchini, peppers & added ground beef to the filling. Love that it can be served warm or at room temperature. Perfect for a hot
This recipe definitely passes the test at our house! Although I prefer to use eggplant when in season, I do buy it off season. Ground beef can be substituted for the lamb if you like. Makes 4 Servings 2 medium eggplants,