SBS acknowledges the Traditional Custodians of Country and their connections and continuous care for the skies, lands and waterways throughout Australia.
Eggplant, known as aubergine or brinjal in different parts of the world, can be a really polarizing vegetable. People who cook it often know the little tricks and secrets to make it taste great.
Eggplant is a vegetable with a creamy-dense, velvety texture making it a perfect vehicle for baking, frying, breading, sautéing, pureeing, and more. With its endless varieties in color (purple to ...
Summer During the admission to the acting school Lisa gets acquainted with one of the entrants and leads him to the sculpture workshop of her father where they spend several days together In a ...
Remove the scorched, carbonised skin from the soft, cooked-through eggplant. Discard all the black ... egg mixture then panko, leaving no bald spots, and refreeze the finished, breaded croquettes.
No plastic bottles, only returnable cups ... 6. Fill each hollowed eggplant skin with half of the mixture. Top with half the cheese. 7. Grill in a toaster oven for 10 minutes until the cheese ...