Indian Eggplant with Fennel and Cumin Recipe

What is Fennel? (And How to Cook It) Love and Lemons Recipe

1. In a bowl, beat egg whites and oil to blend. In another bowl, mix crumbs and fennel seed. 2. Rinse eggplant; trim and discard ends. Cut eggplant crosswise into 1/3-inch-thick slices. Trim stalks from fennel head; rinse and reserve 1/4 cup feathery green leaves.

Roasted eggplant and fennel Roasted Fennel, Grilled Meat, Roast

Place on a grill rack coated with cooking spray; grill 7 minutes on each side or until browned. Set eggplant slices aside. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fennel and onion; sauté 8 minutes or until vegetables are tender and lightly browned. Combine remaining 1/8 teaspoon salt, 1/8 teaspoon.

Baked Fennel with Parmesan and Thyme

Roast for about 15 to 20 minutes, or until the fennel and eggplant are tender, stirring once. If desired, place the sheet pan under the broiler for a few minutes -- until the ingredients are nicely charred in spots. Step 6. Remove the pan from the oven and let cool for about 5 minutes, then toss in the parsley and fennel fronds.

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Finely chop fronds, and reserve for garnish. Quarter fennel bulb lengthwise. Remove and discard any outer fibrous layers, and trim core. Cut each quarter crosswise into 1/4-inch slices. Set aside. 2. Heat oil in 6-qt. Dutch oven over medium-high heat. Add onion and garlic, and cook 3 to 5 minutes, or until onion is lightly browned, stirring often.

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Step 2. Pour the oil into a large frying pan or sauté pan and set over medium-high heat. When hot, put in the onions, the cumin, the fennel, and the eggplant. Stir and fry for about 5 minutes or.

Our 101 Favorite Fall Sides Fennel recipes, Celery salad, Salad recipes

Heat oil in heavy large pot over medium-high heat. Add eggplant, bell peppers, fennel, and garlic; sauté until eggplant is tender, about 10 minutes. Add olives and raisins, then mix in tomato.

Fennel Seeds Roast For More Benefits Tasha's Artisan Foods

Place tomatoes in center. Scatter fennel on top of eggplant. Tuck garlic, basil, and thyme between vegetables. Pour oil, water, salt, and pepper over all. Cover tightly with microwave plastic wrap.

ROASTED FENNEL

Heat ½ cup olive oil in a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, over medium heat. Add the eggplant and sauté for 5 minutes, stirring frequently, until tender. Add a little more olive oil if the eggplant is sticking. Add 2 tablespoons olive oil to the pot, add the onions and fennel, and cook for 6 to 8 minutes, stirring.

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You will need the molten roasted garlic for the dressing later.2. Spread the fennel, eggplant and garlic on a baking sheet or large roasting pan in a single layer, adding any extra oil on top. Bake for 20-25 minutes just as the eggplant and fennel are starting to brown.

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1 Heat oven to 425 degrees Fahrenheit (220C). Line a baking sheet with parchment paper or a silicone baking mat. 2 For cubed eggplant, cut into 1-inch cubes. For eggplant slices, slice into 1-inch-thick slices. Cutting the eggplant into thicker pieces makes sure that the inside turns tender and the outside caramelizes.

Indian Eggplant with Fennel and Cumin Recipe

Spread the whipped cheese mixture evenly on the two pizza crusts. Place the eggplant and fennel on top. Garnish with pine nuts, fennel fronds, remaining cloves of roasted garlic and drizzle the last tablespoon of olive oil on top. Place the pizzas on a baking sheet and return to oven for 5-7 minutes until edges are golden brown.

Roasted Eggplant and Fennel “Salad” Chameleon Kitchen

Step 2. Turn garlic cut side down, then roast eggplant, tossing 2 or 3 times, until golden brown, very tender, and crisp around edges and on cut sides, 70-80 minutes. Let cool slightly, then add.

Fennel Seeds Savory Spice

Place the eggplant in a baking dish (I prefer cast iron), and toss with olive oil. Bake at 375F for about 20-30 minutes, or until soft. I usually have the eggplant baking at the same time as I have the potatoes steaming. Add the roasted fennel and all of its oil juices to the stew. Add the steamed potatoes and the roasted eggplant.

Scrumpdillyicious Grilled Fennel with Fresh Herbs, Lemon & Parmesan

Preheat the oven to 400F. Line a baking sheet with parchment paper. Slice the eggplants lengthwise, score the flesh in a diamond pattern, without poking the skin. Brush 1 teaspoon of the oil on each eggplant half and place them cut side down on the parchment paper. Bake for 30 minutes, or until the eggplant is tender.

Roasted fennel and eggplant Vessy's day

Step 1. Place a rack in middle of oven and preheat to 350°F. Toss eggplant, garlic, lemon zest, oil, fennel seeds, and salt in a shallow 2-qt. baking dish to combine.

two hands are holding a plate with grilled eggplant and tomato sauces

Preheat oven to 350°F. Spray 13-by-9-inch baking dish with cooking spray. Warm oil in medium skillet over medium heat. Sauté fennel 5 minutes. Add garlic and cook 2 minutes. Set aside. Combine drained eggplant and diced potatoes in prepared casserole dish. Top with sautéed fennel and garlic. Season with salt and pepper.