Recipes

Ingredients: 2 medium eggplants, cutting into roughly 1 inch cubes 2 cloves garlic, minced* 1/3 loving cup chopped fresh Italian parsley xvi oz jounce roasted carmine pepper, drained as well as coarsely chopped iii tablespoons sherry vinegar 1 tablespoon nonpareil capers olive oil bounding main salt freshly dry soil dark pepper Directions: Preheat oven to 400. Place the eggplant inward a unmarried layer on a parchment lined baking sheet. Drizzle liberally amongst olive stone oil as well as sprinkle amongst salt. Bake for xxx minutes or until tender. Cool completely. Place inward a large bowl, add together remaining ingredients (no additional salt!) as well as stir to evenly distribute. Serve as-is or refrigerate 1 hr prior to serving to improve meld the flavors. *I used my Joseph Joseph Rocker Garlic Crusher which makes tiny round down bits of garlic; perfect for this salad! My thoughts: It must travel the real kickoff of eggplant flavor because the eggplants b

Ingredients: 2 medium eggplants, cutting into roughly 1 inch cubes 2 cloves garlic, minced* 1/3 loving cup chopped fresh Italian parsley xvi oz jounce roasted carmine pepper, drained as well as coarsely chopped iii tablespoons sherry vinegar 1 tablespoon nonpareil capers olive oil bounding main salt freshly dry soil dark pepper Directions: Preheat oven to 400. Place the eggplant inward a unmarried layer on a parchment lined baking sheet. Drizzle liberally amongst olive stone oil as well as sprinkle amongst salt. Bake for xxx minutes or until tender. Cool completely. Place inward a large bowl, add together remaining ingredients (no additional salt!) as well as stir to evenly distribute. Serve as-is or refrigerate 1 hr prior to serving to improve meld the flavors. *I used my Joseph Joseph Rocker Garlic Crusher which makes tiny round down bits of garlic; perfect for this salad! My thoughts: It must travel the real kickoff of eggplant flavor because the eggplants b

Ingredients: 2 medium eggplants, cutting into roughly 1 inch cubes 2 cloves garlic, minced* 1/3 loving cup chopped fresh Italian parsley xvi oz jounce roasted carmine pepper, drained as well as coarsely chopped iii tablespoons sherry vinegar 1 tablespoon nonpareil capers olive oil bounding main salt freshly dry soil dark pepper Directions: Preheat oven to 400. Place the eggplant inward a unmarried layer on a parchment lined baking sheet. Drizzle liberally amongst olive stone oil as well as sprinkle amongst salt. Bake for xxx minutes or until tender. Cool completely. Place inward a large bowl, add together remaining ingredients (no additional salt!) as well as stir to evenly distribute. Serve as-is or refrigerate 1 hr prior to serving to improve meld the flavors. *I used my Joseph Joseph Rocker Garlic Crusher which makes tiny round down bits of garlic; perfect for this salad! My thoughts: It must travel the real kickoff of eggplant flavor because the eggplants b

Ingredients: one medium eggplant, cubed two small-scale sweetness onions*, sliced two cloves garlic, minced one loving cup fresh, shelled fava beans one loving cup mixed olive-cured spicy olives**, sliced two tablespoons white vino vinegar one loving cup cubed feta bounding main salt freshly solid soil dark pepper olive oil Directions: Preheat oven to 375. Line a baking sail alongside foil. Toss the eggplant in addition to onion alongside around olive oil, (light) salt, in addition to pepper. Arrange inwards a unmarried layer on the lined baking sheet. Roast for xxx minutes or until the eggplant is soft. Allow to cool. Meanwhile, boil the fava beans for two minutes inwards a small-scale pot. Drain. Cool. Place inwards a medium bowl. Add garlic, olives, feta in addition to the cooled onion in addition to eggplant. Toss to evenly distribute all ingredients. Serve at nowadays or refrigerate upward to two hours to meld the flavors. *I used sweetness candy onions **I

Ingredients: one medium eggplant, cubed two small-scale sweetness onions*, sliced two cloves garlic, minced one loving cup fresh, shelled fava beans one loving cup mixed olive-cured spicy olives**, sliced two tablespoons white vino vinegar one loving cup cubed feta bounding main salt freshly solid soil dark pepper olive oil Directions: Preheat oven to 375. Line a baking sail alongside foil. Toss the eggplant in addition to onion alongside around olive oil, (light) salt, in addition to pepper. Arrange inwards a unmarried layer on the lined baking sheet. Roast for xxx minutes or until the eggplant is soft. Allow to cool. Meanwhile, boil the fava beans for two minutes inwards a small-scale pot. Drain. Cool. Place inwards a medium bowl. Add garlic, olives, feta in addition to the cooled onion in addition to eggplant. Toss to evenly distribute all ingredients. Serve at nowadays or refrigerate upward to two hours to meld the flavors. *I used sweetness candy onions **I

Ingredients: one medium eggplant, cubed two small-scale sweetness onions*, sliced two cloves garlic, minced one loving cup fresh, shelled fava beans one loving cup mixed olive-cured spicy olives**, sliced two tablespoons white vino vinegar one loving cup cubed feta bounding main salt freshly solid soil dark pepper olive oil Directions: Preheat oven to 375. Line a baking sail alongside foil. Toss the eggplant in addition to onion alongside around olive oil, (light) salt, in addition to pepper. Arrange inwards a unmarried layer on the lined baking sheet. Roast for xxx minutes or until the eggplant is soft. Allow to cool. Meanwhile, boil the fava beans for two minutes inwards a small-scale pot. Drain. Cool. Place inwards a medium bowl. Add garlic, olives, feta in addition to the cooled onion in addition to eggplant. Toss to evenly distribute all ingredients. Serve at nowadays or refrigerate upward to two hours to meld the flavors. *I used sweetness candy onions **I

Ingredients: two yellowish zucchini, sliced into 1/2 inch one-half moons iii Japanese eggplant, sliced into 1/2 inch one-half moons one loving cup semi-pearled (semi-perlato) farro two cloves garlic, minced 1/4 modest blood-red onion, sliced real thinly 3/4 (loose) loving cup roughly chopped parsley iii 1/2 tablespoons blood-red vino vinegar one 1/2 tablespoons capote capers olive oil kosher salt freshly dry soil dark pepper Directions: Preheat oven to 400. Arrange the zucchini together with eggplant on a parchment lined baking sheet. Drizzle alongside olive oil, tabular array salt together with pepper. Roast for 15-20 minutes or until fork tender. Set aside. Bring two cups H2O to boil. Add farro together with cut down to simmer. Cook for 15-20 minutes or until desired chewiness is reached. Allow to cool slightly. Pour the farrow into a medium bowl. Add remaining ingredients. Stir. Serve warm or cold. My thoughts: We've been lucky to move such pretty eggpla

Ingredients: two yellowish zucchini, sliced into 1/2 inch one-half moons iii Japanese eggplant, sliced into 1/2 inch one-half moons one loving cup semi-pearled (semi-perlato) farro two cloves garlic, minced 1/4 modest blood-red onion, sliced real thinly 3/4 (loose) loving cup roughly chopped parsley iii 1/2 tablespoons blood-red vino vinegar one 1/2 tablespoons capote capers olive oil kosher salt freshly dry soil dark pepper Directions: Preheat oven to 400. Arrange the zucchini together with eggplant on a parchment lined baking sheet. Drizzle alongside olive oil, tabular array salt together with pepper. Roast for 15-20 minutes or until fork tender. Set aside. Bring two cups H2O to boil. Add farro together with cut down to simmer. Cook for 15-20 minutes or until desired chewiness is reached. Allow to cool slightly. Pour the farrow into a medium bowl. Add remaining ingredients. Stir. Serve warm or cold. My thoughts: We've been lucky to move such pretty eggpla

Ingredients: two yellowish zucchini, sliced into 1/2 inch one-half moons iii Japanese eggplant, sliced into 1/2 inch one-half moons one loving cup semi-pearled (semi-perlato) farro two cloves garlic, minced 1/4 modest blood-red onion, sliced real thinly 3/4 (loose) loving cup roughly chopped parsley iii 1/2 tablespoons blood-red vino vinegar one 1/2 tablespoons capote capers olive oil kosher salt freshly dry soil dark pepper Directions: Preheat oven to 400. Arrange the zucchini together with eggplant on a parchment lined baking sheet. Drizzle alongside olive oil, tabular array salt together with pepper. Roast for 15-20 minutes or until fork tender. Set aside. Bring two cups H2O to boil. Add farro together with cut down to simmer. Cook for 15-20 minutes or until desired chewiness is reached. Allow to cool slightly. Pour the farrow into a medium bowl. Add remaining ingredients. Stir. Serve warm or cold. My thoughts: We've been lucky to move such pretty eggpla