Best Curtis Eggplant Stir Fry Recipes

Curtis' Eggplant Stir Fry image

Provided by Food Network

Time 15m

Number Of Ingredients 8

4 Asian eggplants, sliced on bias 1/2-inch thick
2 tablespoons sesame oil
1 tablespoon vegetable oil
1/4 cup soy sauce
2 teaspoons dark brown sugar
1 1/2 cups snow peas
5 scallions, cut on bias in 1 1/2-inch long pieces
2 red peppers, sliced thinly

Steps:

Heat a wok or large non-stick skillet over medium high heat. Heat the oils and when almost smoking, add eggplant and peppers. Cook for 4 minutes, until softened, and add snow peas and scallions. Dissolve the sugar in the soy sauce, and add to pan. Cook for 2 minutes and serve over rice

Curtis Eggplant Stir Fry image

Provided by Food Network

Time 30m

Number Of Ingredients 9

2 tablespoons of sesame oil
1 tablespoon vegetable oil
4 Asian eggplants, sliced on bias 1/2-inch thick
2 red peppers, sliced thinly
1 1/2 cups snow peas
5 scallions, cut on bias in 1 1/2 inches long pieces
2 teaspoons dark brown sugar
1/4 cup soy sauce
cooked rice

Steps:

Heat a wok or large nonstick skillet over medium high heat. Heat the oils and when almost smoking, add eggplant and peppers. Cook for 4 minutes, until softened, and add snow peas and scallions. In a bowl, dissolve the sugar in the soy sauce and add to pan. Cook for 2 minutes and serve over rice.
TIP:
ROASTED EGGPLANT
Roast eggplant halved or whole in 400 oven for about 30 minutes until skin is dark brown and flesh is soft. Remove skin and add eggplant to food processor. Add one clove minced garlic, a squeeze of lemon, a teaspoon of cumin and salt to taste. Blend to combine and serve with chips