<?xml version="1.0" encoding="UTF-8"?><rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>leannes.cooking &#187; eggplant</title>
	<atom:link href="https:///?feed=rss2&#038;tag=eggplant" rel="self" type="application/rss+xml" />
	<link></link>
	<description>Fabulous Recipes</description>
	<lastBuildDate>Wed, 03 Sep 2025 03:54:51 +0000</lastBuildDate>
	<language>en-GB</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=4.1</generator>
	<item>
		<title>Roasted Eggplant &amp; Fennel Salad</title>
		<link>/?p=2463</link>
		<comments>/?p=2463#comments</comments>
		<pubDate>Thu, 16 Feb 2017 22:17:36 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[aubergine]]></category>
		<category><![CDATA[eggplant]]></category>
		<category><![CDATA[fennel bulbs]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[salads]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[warm salad]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2463</guid>
		<description><![CDATA[Fennel has quite a delicate flavour which can easily be overpowered in cooking with stronger flavours, but this recipe really allows the flavour to come through and is great combined with eggplant which takes on the other flavours in the dish. I&#8217;m not a fan of pine nuts, so prefer to serve them separately (if &#8230; <a href="/?p=2463" class="more-link">Continue reading <span class="screen-reader-text">Roasted Eggplant &#038; Fennel Salad</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=2463</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Baba Ganoush Chicken</title>
		<link>/?p=2390</link>
		<comments>/?p=2390#comments</comments>
		<pubDate>Fri, 30 Sep 2016 00:08:19 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[aubergine]]></category>
		<category><![CDATA[Baba Ganoush chicken]]></category>
		<category><![CDATA[eggplant]]></category>
		<category><![CDATA[healthy family meal]]></category>
		<category><![CDATA[one-pot cooking]]></category>
		<category><![CDATA[tahini]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2390</guid>
		<description><![CDATA[As with traditional Baba Ganoush dip, the taste makes up for the &#8220;look&#8221; and the same can be said here. This recipe is simplified as, in traditional Arabic Baba Ganoush, the eggplant is grilled over an open flame and then peeled, but this dish can be whipped up quickly as it is all made in &#8230; <a href="/?p=2390" class="more-link">Continue reading <span class="screen-reader-text">Baba Ganoush Chicken</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=2390</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Kaffir Thai Pork</title>
		<link>/?p=2152</link>
		<comments>/?p=2152#comments</comments>
		<pubDate>Fri, 12 Feb 2016 00:42:21 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[aubergine]]></category>
		<category><![CDATA[eggplant]]></category>
		<category><![CDATA[kaffir lime leaves]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[stir fry dishes]]></category>
		<category><![CDATA[Thai cooking]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2152</guid>
		<description><![CDATA[Fresh kaffir lime leaves are the key to this recipe and I wouldn&#8217;t recommend trying to substitute them with something else.  If you haven&#8217;t got a kaffir lime tree growing in your garden, plant one &#8211; they are easy to grow, look good and the leaves have so many uses! Best to use the &#8220;new shoot&#8221; &#8230; <a href="/?p=2152" class="more-link">Continue reading <span class="screen-reader-text">Kaffir Thai Pork</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=2152</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Baked Rosemary Lamb Chops with Eggplant</title>
		<link>/?p=1892</link>
		<comments>/?p=1892#comments</comments>
		<pubDate>Fri, 27 Nov 2015 03:07:29 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Lamb]]></category>
		<category><![CDATA[anchovies]]></category>
		<category><![CDATA[baked rosemary lamb chops]]></category>
		<category><![CDATA[eggplant]]></category>
		<category><![CDATA[olives]]></category>
		<category><![CDATA[tomatoes]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1892</guid>
		<description><![CDATA[Preparing lamb chops this way ensures that the meat falls off the bone and is a recipe that can be prepared in advance and then just popped in the oven for 45 minutes prior to serving.  The only cooking preparation before baking is browning the lamb chops, which not only makes them look nicer, but also &#8230; <a href="/?p=1892" class="more-link">Continue reading <span class="screen-reader-text">Baked Rosemary Lamb Chops with Eggplant</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=1892</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>
