Asparagus with Pine Nuts
Baked Summer Vegetables .new.
Crispy Potato Slices .new.
Cucumber with Wakame
Eggplant with Curry Dressing
Green Beans with Hoisin Sauce
Potato Corn Cakes
Red Bell Pepper Paste
Scalloped Corn
See also:
Bean Sprouts
Green Beans with Sesame
Pea Shoots with Garlic
Potato Spring Rolls
Red Bell Pepper and Mozzarella Salad
Spinach with Sesame Dressing
Toasted Eggplant Parmesan
Zucchini with Sun-Dried Tomatoes
Baked Summer Vegetables .new.
Crispy Potato Slices .new.
Cucumber with Wakame
Eggplant with Curry Dressing
Green Beans with Hoisin Sauce
Potato Corn Cakes
Red Bell Pepper Paste
Scalloped Corn
See also:
Bean Sprouts
Green Beans with Sesame
Pea Shoots with Garlic
Potato Spring Rolls
Red Bell Pepper and Mozzarella Salad
Spinach with Sesame Dressing
Toasted Eggplant Parmesan
Zucchini with Sun-Dried Tomatoes
Curry Flavored Eggplant
Mariko Nagatomo
Ingredients:
- 4 eggplants
- 1 red bell pepper
- 1 green bell pepper
- 3 tbsp salad oil
- 2 tbsp vinigar
- 2/3 tsp curry powder
- 1 tsp salt
- black pepper
- Put curry dressing together.
- Slice eggplants for about 3/4 inch long and leave them in a bowl of water.
- Take eggplants out of bowl and let it dry in paper towels.
- Deep fry eggplants and marinate with the curry dresshing.
- Slice bell peppers thickly and pan-fry lightly and add to the marinate
for a few hours or overnight.
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