Where does one get dried marigold? I suppose if you have a garden, in-season you can pick some and dry them.
Sabich! A pita sandwich with hummus, slices of fried eggplant, a hardboiled egg (no, really), Israeli salad (cucumber, tomato and parsley with a lemon dressing - I don’t buy the anemic tomatoes here during the winter and it’s fine without), and mango pickle, or just hot sauce. So far I haven’t persuaded a single person to try it, but it really is heavenly.
I grow a lot of marigolds. I have two quart sized jars of the seeds. If you really want some PM me and I can send you some.
That said, I have seen it for sale in stores that sell herbs and stuff.
Thanks, but I’m a gardenless apartment dweller, without even window boxes. What does marigold taste like? Would I be best just leaving it out, or trying to substitute something else?
My sister is the opposite - she can eat tomatoes with no problem, but not eggplant, which is unfortunate because she loves them.
At a fancy vegetarian restaurant many years ago, I had a great “enchilada” or “burrito” made with large eggplant slices instead of tortillas, rolled up with cooked julienned vegetables inside, cooked somehow. It wasn’t particularly Mexican flavored. It was gluten-free. It was incredibly good. Sorry it’s so vague and I have no recipe, but maybe you could devise something.
A lot of Georgian cookbooks (OK, the two or three that I have) suggest subbing turmeric just for color.
Eggplant Cake](http://baking.food.com/recipe/eggplant-aubergine-cake-33680)
Slice eggplant to about n eight of of an inch thick. In frying pan, pour at least an eighth inch of good olive oil. Fry eggplant until light brown. Drain on paper towel. Sprinkle with favorite teriyaki sauce
Sorry to take so long, here it is:
Zucchini Eggplant Lasagne.
1 medium eggplant
1 medium zucchini
mushrooms, onions, peppers and/or other spices to sautee the above in
one box of lasagne pasta
one or two jars alfredo sauce (we use Bertolli’s which is 15 oz. and end up using about a jar and a half)
Ricotta cheese, cottage cheese, or shredded cheese to preference (between 2-3 cups of whatever you choose - you can mix and match also)
Spinach (we use fresh baby spinach, but you could use the frozen kind also. He layers it into the lasagne directly from the baggie, and estimates it would be around 2 cups?)
Cook the lasagne noodles according to the box
Slice the eggplant thin and lay it on paper towels for a bit to leech water away.
Slice the zucchini thin also.
Sautee the slices just barely in a skillet with chopped or sliced onions, peppers, mushrooms or whatever you have. (He uses flavored olive oils as well). You don’t want the slices totally limp, just to softened up a little and have picked up the flavor of the other stuff in the sautee pan.
Fish out the slices and set them aside. (Blot off oil if necessary/desired)
Mix the alfredo sauce with whatever’s left in the skillet (pour out oil if you prefer first)
Layer the pasta, zucchini and eggplant, cheese, and alfredo into a casserole dish, then top with shredded cheese and/or crouton crumbs.
Bake in the oven at 425 for about 30-45 minutes (depending on the thickness of the lasagne, and the size of the casserole dish you use)
Hope you like it!
Slice the eggplant into thick rounds. Spread a very thin layer of mayonnaise on each side, then dip into a plate of Parmesan.
Bake until brown and when you put a knife into a slice, it is all soft and melty.
I vary the temp of the oven, depending on what else I am cooking – I’ve used anything from 375 to 400 degrees. It takes about 20 minutes to a half hour, usually.
These are best eaten immediately.
I notice there seems to be a classic and simple take in Italian cuisine on Eggplant Spaghetti or Linguini with anchovies:
Boil a small box of linguini or spaghetti till aldente- While that’s boiling, sautee a whole cubed eggplant, skin on, in a generous amount of olive oil with two or three cloves of garlic and a few or several chopped anchovies. Sautee on medium heat being careful not to burn the garlic until the eggplant is tender and brown- squeeze some lemon juice into the eggplant anchovy sautee, a bit of lemon zest, add a bunch of arugula or basil (your choice) and a bit of pasta water to deglaze and cook til arugula is wilted (salt and pepper, or chiliflake as needed). Add spaghetti to pan and let all things coat and intermingle for a minute over heat… serve.
Stuffed eggplants
Slice up eggplants into round medallions about half an inch thick. Then make a cut in the middle about halfway through. Stuff some ground beef in there, then boil, steam, or pan fry them until the meat’s cooked through. They should look like little eggplant burgers