Sprinkle with salt and grind over black pepper to taste. In a small bowl, mix tomatoes, olive oil, garlic, capers and basil. Spread mixture on eggplant halves, then sprinkle with crumbs. Turn over ...
Wilson doesn't like "slimy" eggplant and said he couldn't cook with it. Naturally, Alice wanted to prove him wrong and create a condiment he could also take on the road.
Beyond triangles, strudels and some French flourishes, my folding techniques have been pretty basic. And then I found this lovely shape. Fillings for this can vary, but here I use tomato and eggplant.
eggplant, and onions. If you have any of the extra olive oil and garlic mixture left in the mixing bowl, pour it over the veggies, then top with the remaining blended tomatoes. Cover the pan with foil ...