Word: eggplant
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Dates: during 2000-2009
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...rice, so that you don’t eat your fill of meat later on. Be strong, and don’t succumb to the temptation. Many an eager young eater’s challenge has fallen by the wayside after he loads up early on tepid fried eggplant and mediocre garlic bread...
...place to start for those suspicious of red onion jam and raisins on their pizza. The crust is thin and crispy, and the sauce has just enough garlic to satisfy the taste buds without making your breath lethal. A full list of specialty toppings ($3 each), ranging from grilled eggplant to smoked slab bacon, are available to spice up the basic pie—however, disastrous combinations may result. Kalamata olives, Great Hill Blue Cheese, and Julienne leeks may sound good on paper, but their combined forces can wreak havoc on your bowels...
...attends your garage sale, you must eat her eggplant. From Boccacio to Baio, all the most essential player-qua-pimps know this...
...smooth Egyptian cabernet. The hummus and babaganough were well-executed old favorites, but it was the zingy zabadi, a creamy yogurt mixed with mint and cucumber, that had me digging in with a spoon. He then convinced me to try the emam biyaldi, a strange-sounding dish of baked eggplant with raisins, ground beef, pine nuts and a hint of coconut, which turned out to be a sensational blend of flavor and texture. The panfried halloumi, a mozzarella-like goat cheese served on a salad dressed with lemon and olive oil was deliciously simple?and simplicity...
...savvy diner would stop there, and proceed directly to dessert. After the meze, the entrees seem oversized and repetitive. The Melkha ($12.95), an eggplant stuffed with olives, spinach, and feta cheese, is aggressively salty. No one at our table would take more than a bite. Grilled meat is just that—grilled, plain, boring. The couscous ($8.95) is just acceptable, surprising since this is the staple of the Maghreb. Ideally, each grain of couscous should be distinct and fluffy, having been steamed and re-steamed over water (but never submerged) in a couscousière, a special implement designed...