aubergine   309

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Panko Crusted Aubergine with Spicy Sauce Recipe on Food52
made this vegan by using the bbc necipe that sticks the crumbs on with flour water batter.
cooked  aubergine  vegetarian 
27 days ago by noii
Aubergine katsu curry recipe | BBC Good Food
made the aubergine part of this. somewhere between this recipe and the food52 one.
aubergine  egg  plant  cooked  recipe  vegetarian  vegan 
27 days ago by noii
Determination of the nicotine content of various edible nightshades (Solanaceae) and their products and estimation of the associated dietary nicoti... - PubMed - NCBI
Very interesting! I have often reflected on a relationship between cravings for or/and sensitivity/ intolerance to Solanaceae family foods and tobacco addiction / sensitivity. There are quite a number of other alkaloids common to many edible Solanaceae members, including solanine, tomatine, capsaicin and chaconine - all of which are toxic and produced by the plants for defensive purposes - and which appear to be the main compounds involved in sensitivity reactions.
Solanaceae  tomato  potato  aubergine  chilli  paprika  cayenne  capsicum  nicotine  solanine  tomatine  capsaicin  chaconine  sensitivity  allergy  intolerance  addiction 
january 2019 by CharlesForsyth
Eggplant Cannelloni | Every Last Bite
Eggplant Cannelloni
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
Diet: Dairy Free, Grain/Gluten Free, Paleo, Refined Sugar Free, Specific Carbohydrate Diet Legal, Vegan
Servings: 4
Ingredients
Basil & Spinach Filling
2 cups cashews soaked for minimum 4 hours
3 cloves garlic crushed
1/4 cup nutritional yeast (or parmesan for SCD)
1 tbsp lemon juice
1/2 cup almond milk
1/2 cup basil
3/4 cup spinach
1/4 tsp salt
1/2 tsp pepper
2 Eggplant
Tomato Sauce
2 tbsp olive oil
2 cloves minced garlic
1 can chopped tomatoes
1 tsp honey or other sweetener optional
salt & pepper
2 tbsp chopped basil
2 tbsp grated parmesan optional

Instructions
Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
Drain the soaked cashews and place them in a blender or food processor with the garlic, nutritional yeast, lemon juice and almond milk. Blend until the cashews have broken down into a creamy consistency. Add in the spinach and basil and continue to blend until completely smooth. Season with salt and pepper and set aside (this can be made up to a day in advance)
Cut the eggplant lengthwise into 1/4 to 1/2 inch thick slices. Lightly salt each side and allow to rest for 10-15 minutes to remove excess moisture. After 15 minutes wipe the eggplant with paper towels to remove the salt.
The eggplant can be grilled for 2-3 minutes per side on a well oiled grill or baked in the oven for 15 minutes at 200 degrees celsius. Once cooked remove and set aside
To make the sauce, heat the olive oil in a pot on medium heat and add the garlic. Allow to cook until soft before adding in the can of chopped tomatoes and sweetener. Let the sauce simmer for 10 minutes until it begins to thicken. Season with salt and pepper and pour a small amount of the sauce into the bottom of a baking dish.
Place about 2-3 spoonfuls of the spinach and basil mixture onto the end of each slice of eggplant and roll tightly, placing them seam side down on top of the sauce in the baking dish.
Pour the remainder of the sauce overtop the rolls and bake in the oven for 15 minutes.
Serve straight from the oven sprinkled with parmesan and chopped basil.
aubergine  canneloni  recipe 
september 2018 by stevem76
How to cook the perfect caponata | Food | The Guardian
Aubergine is the star of this classic sweet and sour Sicilian vegetable dish – but the rest of the ingredients are up for debate. Are fresh tomatoes a must? And is it worth slipping in a bit of chilli or chocolate?
caponata  aubergine  recipe  Guardian  2018 
august 2018 by inspiral

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