CAPRESE SALAD (WITH PROSCIUTTO AND GRILLED EGGPLANT)
***NOTE****, (I USUALLY PUT FRESH CHOPPED GARLIC ON THIS , BUT IN MY HASTE TO POST, I FORGOT IT .......BUT IT WAS ACES WITH OUT IT TOO.)
THIS IS ONE OF THE BEST CONCOCKTIONS IVE EVER COME UP WITH , CALL THE NATIONAL GAURD , CALL THE NOBEL PEACE PRIZE COMMITTEE , IM NOT KIDDING YOU ....ITS A WINNER....!!!....BOW D STYLE BABY...!!!
Grilled Eggplant Salad Recipe ยำมะเขือยาว - Hot Thai Kitchen!
The tender, sweet, juicy flesh of grilled eggplant is the perfect vehicle for the tart, citrusy dressing, and it's made better by the gooey egg yolk. And the dried shrimp....yes, the dried shrimp, which are salty, chewy, umami shrimp flavour bombs!
This is definitely one of my favourite ways to prepare eggplant, and a dish I always enjoy in the summer!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
The Jennifer Aniston Salad: Explained by Jennifer Aniston!
Jennifer Aniston explains what the Rachel salad was actually made of.
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Grilled Eggplant
Sliced, grilled vegetables served in a simple marinade or vinaigrette are a fixture at many Tuscan meals.
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Farro Salad with Roasted Eggplant, Mozzarella, Walnuts, Basil, and Pomegranate Vinaigrette
#vegetarian #recipe #mealprep #dietitian #nutrition #weeknightdinners #shorts
This grain salad is hearty, delicious, and full of flavor! It’s also great for meal prep as the farro holds up well for several days. Enjoy it as a quick weeknight dinner or for a convenient lunch-on-the-go.
Ingredients
• 1 cup farro, dry (about 3 cups cooked)
• 1 cup mozzarella pearls
• ¼ cup walnuts, coarsely chopped
• ½ cup basil leaves and tender stems, thinly sliced
• Roasted eggplant
• 1 large or 2 medium eggplant (2 cups), diced
• 1 Tbsp extra virgin olive oil
• Kosher salt
Pomegranate vinaigrette
• 1 Tbsp extra virgin olive oil
• Juice from ½ lemon
• 1 Tbsp pomegranate molasses
• ½ Tbsp date syrup
• ½ tsp cinnamon
• ½ tsp cumin
• ½ tsp cardamom
• Kosher salt
• Pepper
Directions
1. Heat oven to 450° F.
2. Prepare farro according to package directions. Rinse with cold water and set aside.
3. In a large bowl, toss eggplant in olive oil and season with a few pinches of kosher salt. Place on a parchment-lined baking sheet and roast for roughly 10 minutes, until soft and golden brown.
4. In a large serving bowl, make the pomegranate by whisking together olive oil, lemon juice, pomegranate molasses, date syrup, spices, and a few pinches of salt and pepper.
5. Add farro, roasted eggplant, mozzarella, walnuts, and basil. Gently mix until thoroughly combined.
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Italian Pickled Eggplant Recipe
The best thing I know to do with a large amount of eggplant is to make a whole bunch of jarred Pickled (marinated) Eggplant! In this recipe, I show you how to make a basic version and give you a few suggestions of other ingredients you can add to this Italian-American classic! I hope you enjoy this authentic Italian pickled eggplant recipe!
WATCH MORE EGGPLANT VIDEOS!
Eggplant Rollatini
Classic Eggplant Parmigiana
Baked Eggplant Pasta
Eggplant Caponata
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Wood Cutting Board:
Most Used Chef's Knife:
Frantoia Olive Oil 1 Liter:
Sclafani Crushed Tomatoes:
INGREDIENTS:
-2 pounds eggplant - cut into 1/4 strips
-1/4 cup cherry peppers - minced
-1/4 cup parsley - minced
-2 cloves garlic - minced
-2 cups extra virgin olive oil
-kosher salt - to coat all the eggplant
-1 cup vinegar
-2 cups water
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