Peel the skin off and chop the eggplant into small pieces. Blend tahini, lemon juice, salt, garlic, and coriander until smooth. Add roasted eggplant to the blender and pulse once. Transfer to a bowl ...

large Eggplant, Salt, chopped or minced Garlic (Indian variety), Lemon juice, Olive Oil, small chopped Tomato, small chopped Capsicum, small chopped Onion, small bunch chopped Parsley or Coriander ...

This recipe was shared by Chef Nick Ocando, Culinary Director overseeing the menus at St Pete's Juno & the Peacock, Pluma and Allelo, where this dish is new on the menu. Click here for a printer ...

Click here for a printer-friendly version of the recipes below. If you make them, send us a photo and let us know how they turned out! And let us know if you have a Chef or recipe you'd like to ...

Eggplants or brinjals are versatile vegetables loved across the globe for their unique taste and texture. While Baingan Bharta from India and Baba Ganoush from the Middle East share the smoky essence ...

We're creating kabobs, with tips on cooking them, so the meat isn't raw, and the veggies aren't charcoal. This recipe was shared by Chef Nick Ocando, Culinary Director overseeing the menus at St ...

While phyllo's delicate, flaky crunch makes it such a showstopping ingredient, its fragility is also its biggest weakness ...

We're creating kabobs, with tips on cooking them so the meat isn't raw and the veggies aren't charcoal. Grab the recipes at http://www.DinnerDeeAs.com and if you make ...