Source: Joshua Bousel, seriouseats.comIngredientsFor the Filling:1 1/2 cups Greek yogurt1/2 cup finely grated feta cheese1 tablespoon fresh juice from 1 lemon1 tablespoon finely minced fresh [...]
Source: Yasmin Fahr, seriouseats.comIngredients4 tablespoons extra-virgin olive oil, plus more for drizzling5 to 6 small Italian eggplants, peeled and trimmedKosher salt and freshly ground black [...]
Source: J. KENJI LÓPEZ-ALT, seriouseats.comIngredientsFor the Lentils:2 tablespoons (30ml) extra-virgin olive oil2 small carrots, peeled and cut into 1/2-inch chunks (about 1 cup; 170g)2 small [...]
Source: Daniel Gritzer, seriouseats.comIngredients2 tablespoons mirin (sweet rice-based wine, it can be found in any Japanese or Asian grocery store.)2 tablespoons sake1/4 cup mild red [...]
Source: J. KENJI LÓPEZ-ALT, seriouseats.comIngredientsAbout 1/2 cup extra-virgin olive oil, divided3/4 pound zucchini (about 2 medium), ends trimmed, thinly sliced crosswise between 1/8 and 1/4 [...]
Source: Martha Stewart Living, June 2016Ingredients1/2 cup extra-virgin olive oil, plus more for serving 1 medium white onion, chopped (1 1/2 cups) 2 medium bell [...]
Source: Mark Bittman, NY Times Magazine, July 19, 2012IngredientsBell peppersEggplantsGarlicOlive oilLemonsParsleyDirectionsIn a bowl, smash together chopped roasted peppers, a roasted eggplant and as much roasted [...]
Source: Love and LemonsIngredients1½ cups cherry tomatoes, sliced in half3-4 small eggplantExtra-virgin olive oil, for drizzling¾ cup uncooked farro½ cup cooked chickpeas, drained and rinsed1 [...]
Source: Smitten Kitchen, July 26, 2016Ingredients3 tablespoons olive oil, divided1 1/4 to 1 1/2 pounds eggplant; I prefer the long, thin variety here but any [...]
Source: Yummly, September 7, 2013Ingredients1 eggplant2 tomatoes1 onion2 cloves garlicbreadcrumbs1 egg1 Tbsp butter1 Tbsp pestograted parmesan cheese fresh basil DirectionsPeel and cube eggplant, boil until soft. Drain water [...]