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Crispy eggplant sliders with mozzarella, tomato and fresh basil. Make these vegetarian sliders in just about 30 minutes!

Crispy eggplant sliders with mozzarella, tomato and fresh basil. Make these vegetarian sliders in just about 30 minutes!

Giant portobello mushrooms are stuffed with a savory combination of pepperoni, spinach, Parmesan cheese, and mozzarella cheese.

Giant portobello mushrooms are stuffed with a savory combination of pepperoni, spinach, Parmesan cheese, and mozzarella cheese.

NYT Cooking: In the spring of 2016, my most favorite sandwich was fried eggplant, mozzarella and roast beef on an Italian hero, with hot peppers and a slash of mayonnaise. I adapted the recipe from a sandwich served at Defonte’s Sandwich Shop, on Columbia Street in Red Hook, Brooklyn. It is a beautiful torpedo of food, crunchy, silken, sweet and spicy all at once. You can certain...

The Best Fried-Eggplant Sandwich

NYT Cooking: In the spring of 2016, my most favorite sandwich was fried eggplant, mozzarella and roast beef on an Italian hero, with hot peppers and a slash of mayonnaise. I adapted the recipe from a sandwich served at Defonte’s Sandwich Shop, on Columbia Street in Red Hook, Brooklyn. It is a beautiful torpedo of food, crunchy, silken, sweet and spicy all at once. You can certain...

Shredded chicken salad mixture with homemade pesto, served with mozzarella, tomato, and spinach on a crusty roll.

Shredded chicken salad mixture with homemade pesto, served with mozzarella, tomato, and spinach on a crusty roll.

NYT Cooking: This is the most minimalist eggplant Parmesan imaginable, really an eggplant gratin with tomatoes. (If memory serves me, that’s how they make it in Parma: no mozz, no meat.) You cook the eggplant in abundant oil. Yes, you can broil it or bake it, but I really think the taste of eggplant slices that have had oil boiled right through them is dreamy. Make a 15-minute%...

Mark Bittman’s Eggplant Parmesan

NYT Cooking: This is the most minimalist eggplant Parmesan imaginable, really an eggplant gratin with tomatoes. (If memory serves me, that’s how they make it in Parma: no mozz, no meat.) You cook the eggplant in abundant oil. Yes, you can broil it or bake it, but I really think the taste of eggplant slices that have had oil boiled right through them is dreamy. Make a 15-minute%...

NYT Cooking: My method of roasting the eggplant before stir-frying is not at all Chinese, but it allows me to pull off a beautiful, succulent stir-fried eggplant that doesn’t require at least 1/4 cup of oil. The eggplant is already soft when you add it to the wok. Seek out long, light purple Asian eggplant for this

Stir-Fried Rainbow Peppers, Eggplant and Tofu

NYT Cooking: My method of roasting the eggplant before stir-frying is not at all Chinese, but it allows me to pull off a beautiful, succulent stir-fried eggplant that doesn’t require at least 1/4 cup of oil. The eggplant is already soft when you add it to the wok. Seek out long, light purple Asian eggplant for this

♂ food styling photography Roasted Eggplant with Bell Peppers, Tomatoes, and Herbs

♂ food styling photography Roasted Eggplant with Bell Peppers, Tomatoes, and Herbs

Eggplant Focaccia and The Village Press Oil Dipping Sauce | thecurvycarrot #bread #sauce #appetizers

Eggplant Focaccia and The Village Press Oil Dipping Sauce | thecurvycarrot #bread #sauce #appetizers

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