Then, slice the strips horizontally to make small cubes. It depends. On most occasions, you do not have to remove the skin from an eggplant. Eggplant skin is edible and can make for a pleasing ...

Then, drained and cooked down with browned Cajun trinity veggies and seasoned fresh eggplant strips. Finally, finished off ...

I once read that peeling them in strips – but leaving a bit of skin for structural integrity – is a great option to avoid any unappealing skin pieces. Conversely, peeling the eggplant in its ...

And if you’re frustrated with the results of sautéing and baking, try steaming: In about 10 minutes, strips of eggplant are rendered silky in Hetty Lui McKinnon’s recipe for liang ban qie zi ...

So in my adaptation, I use a large, 1⅓ -pound eggplant. I peel strips of the skin (more on that later) and cut the eggplant into thick rounds, brush them with a little olive oil, and broil them ...

Using a vegetable peeler, peel off stripes of the eggplant skin, leaving strips of skin between each peeling to create a striped appearance. Cut the eggplant crosswise into ¼-inch thick round ...

Set it aside to cool. Pick off as much of the eggplant skin as you can. Cut the flesh into strips less than 1 inch wide. If there are many blackish seeds, remove them. Transfer the eggplant strips ...

8 ea. breaded eggplant cutlets. 1 cup red pepper strips. 1 cup yellow pepper strips. 1 cup green pepper strips. 1 cup sliced red onion. · Place eggplant cutlets on a cutting board and cut them ...