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By katia on September 30, 2012
"Yemista is a common dish during summer. Its great either warm or cold. You can stuff any vegetables you like, some use to stuff potatoes, large portabellos , bell peppers any colour, grapes leaves and even zucchini's flowers, the last ones are hard to find but they are the best. Also, in the filling some add feta, great!"
Prep Time: 30 mins
Total Time: 2 hrs
By Dreamer in Ontario on September 7, 2011
By Vicki in CT on August 9, 2011
"Just visit your local farmer's market this time of year to pick up almost everything you need for this fresh tasting eggplant parm. The idea here is add whatever ingredients look fresh at the market."
Prep Time: 45 mins
Total Time: 1 hrs 15 mins
By Andi of Longmeadow Farm on June 5, 2011
"You say aubergine, and you think garlic. At least I do. Those two are meant to go together like a ball and a bat. You add some might fresh tomatoes, fresh parsley, and I'm not sure what could be better in the world then sitting down with a dish of this on your lap as you contemplate the previous mornings happenings. I could eat two servings, but..."
Prep Time: 30 mins
Total Time: 1 hrs 10 mins
By JackieOhNo! on August 30, 2010
"This is my mother's recipe for ratatouille, given to me almost 30 years ago. It makes wonderful use of the summer harvest of eggplant, tomatoes, green peppers and zucchini. It is delicious, colorful, and very versatile. It goes great as a side dish, with some cold roasted chicken, in an omelette, over pasta, or even in a sandwich! I don't..."
Prep Time: 40 mins
Total Time: 40 mins
By Rita~ on July 6, 2010
"Balsamic and herb marinaded on eggplant cut so it grills on 3 sides and won't fall through the grates of the grill. Enjoy this recipe as is or cube and add to a pasta salad, sprinkle grated cheese over it while still hot."
Prep Time: 15 mins
Total Time: 25 mins
By cookiedog on April 11, 2010
By gailanng on October 13, 2009