Label
All
0
Clear all filters

Craig Claiborne

Baked Marinated Eggplant

Rate this recipe

Preparation info

  • 4 to 6

    Servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • ¾ cup olive oil
  • 3 tablespoons lemon juice or vinegar Salt and coarsely ground black pepper

Method

  1. Preheat oven to hot (400°F.).

  2. Combine the oil, lemon juice, salt and pepper to taste, garlic and anchovy paste. Beat with a fork or rotary beater until well blended.

  3. Pare the eggplant and slice it crosswise into

Become a Premium Member to access this recipe

  • ‌
  • ‌
  • ‌
  • ‌
  • ‌
Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title