Best Eggplant Aubergine With Garlic Cream Sauce Recipes

Eggplant (Aubergine) With Hot Garlic Sauce image

Provided by Rita1652

Categories Sauces

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 -6 Chinese eggplants (these are long and slender-Chinese groceries will have them) or 4 -6 Japanese eggplants (these are long and slender-Chinese groceries will have them)
5 tablespoons peanut oil or 5 tablespoons corn oil
2 teaspoons chopped fresh ginger
2 tablespoons chopped fresh garlic (I use 4-6 cloves)
1 tablespoon hot bean paste (available from Chinese groceries)
2 tablespoons soy sauce
1 teaspoon sugar
1/2 cup chicken stock or 1/2 cup water
1/4 cup water chestnut, peeled & chopped
1 chopped scallion
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds, for-garnish

Steps:

Cut eggplant 1/2-inch wide by 2-inch long strips.
Saute 1/2 the eggplant in 1/2 the oil in a non-stick pan/wok, until soft.
When browned and soft, remove from pan about 5 minutes.
Then repeat with rest of eggplant or sautee in 2 pans.
On low heat, cook garlic, ginger, and hot bean paste for a minute, then add sugar, soy sauce and stock/water.
Add water chestnuts.
Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms.
If sauce is too thin, thicken with 1t corn starch mixed with 2t water.
Fold sesame oil.
Top with green onions and sesame seeds.
Serve hot or cold with white rice.

Nutrition Facts : Calories 345.7, Fat 23.3, SaturatedFat 3.8, Cholesterol 0.9, Sodium 557.8, Carbohydrate 33.4, Fiber 16.6, Sugar 13, Protein 7.4

Eggplant (Aubergine) Sauce for Pasta image

Provided by Barb G.

Categories Sauces

Time 1h40m

Yield 7 pints

Number Of Ingredients 13

Steps:

In a very large kettle, heat olive oil over medium heat.
Add onion and garlic; cook until the onion is soft.
Add tomatoes, eggplant, bell pepper, tomato paste, basil, oregano, sugar, salt, pepper, and wine; stir.
Bring to boil; reduce heat, cover and simmer for 30 minutes, stirring occasionally.
Put into hot jars and seal.
Makes 7 pints or 4 quarts.
Process in hot water bath for 40 minutes.
This is very good served over pasta with Mozzarella cheese.

Nutrition Facts : Calories 207.3, Fat 4.8, SaturatedFat 0.7, Sodium 2231.1, Carbohydrate 35, Fiber 9, Sugar 22.7, Protein 4.9