CHINESE EGGPLANT WITH GARLIC SAUCE
Chinese eggplant with garlic sauce, or "fish fragrant eggplant" (yuxiang qiezi) is a familiar dish in many American Chinese restaurants and buffets but it's also a dish with many authentic variations in China.
Provided by Bill
Categories Vegetables
Time 25m
Number Of Ingredients 14
Steps:
- Combine the sauce ingredients in a small bowl and set aside.
- Wash the eggplants, cut the ends off and slice them into equal sized pieces. After slicing, separate the green and white portions of the scallions into roughly two piles.
- Over very high heat, heat a tablespoon of oil in your wok. Add half of the eggplant and let it sear until brown on all sides. You can lower the heat if it looks like they're starting to burn. You want to cook the eggplant for about 5 minutes until they start to get soft and have a nice sear. Take this first batch of eggplant out of the pan, heat a second tablespoon of oil, and do the same with your second batch. Set all the cooked eggplant aside on a plate.
- Set the heat to medium high and add the last tablespoon of oil to the wok, along with the ground pork. After the pork has browned, add the ginger and cook for a minute to let it crystalize with the pork. Stir in the whole red chili peppers and the minced garlic, and after a minute, turn the heat back up to high. Add the eggplant back in, along with the stir-fry sauce, the white parts of the scallions, and the shaoxing wine. Stir-fry everything together for another 2 minutes, making sure everything is well-combined.
- Toss in the rest of the scallions and stir-fry for another 20 seconds. Plate and serve immediately with white rice.
Nutrition Facts : Calories 244 kcal, Carbohydrate 13 g, Protein 7 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 20 mg, Sodium 486 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
EGGPLANT (AUBERGINE) WITH GARLIC CREAM SAUCE
This is an extraordinary recipe. The sauce is made with only 60 cloves of garlic! I've been astounding guest with this dish since 1981. Be daring, discover how mild & delicious the garlic sauce taste. The recipe came from a cookbook called "Sunday Best". Eggplant is my favorite vegetable. I've collected over 500 eggplant recipes over the years. It's not diffucult.
Provided by ameatlanta
Categories Savory Pies
Time 2h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Salt and sweat the eggplant pieces for 30 minutes.
- Preheat oven 400 degrees.
- Meanwhile, heat 1 Tb.
- olive oil, saute onion until limp and golden.
- Add rest of ingredients through salt& pepper.
- Bring to boil, reduce heat and simmer, uncovered for 30 minutes, until sauce is thick and chunky.
- Or use any tomato sauce you personally like.
- Best if thick and chunky.
- Boil the unpeeled garlic cloves in water to cover for 2 minutes.
- Can skip, if your cloves are already peeled.
- Drain, hit each clove lightly with mallet or flat side of large knife.
- Peel.
- Place in a small saucepan with stock to cover.
- Simmer for about 45 minutes.
- Replenish stock as needed.
- Whirl garlic and stock in blender until pureed.
- Set aside.
- Rinse and drain eggplant of salt.
- Brush a large baking sheet with 1/4 olive oil.
- Place in oven until hot.
- Place eggplant on hot pan.
- Bake 25-30 minutes.
- Check frequently, turn with tongs after 15 minutes, do not burn or allow to become crisp.
- Looking for soft, golden, and cooked eggplant.
- May need more oil.
- Drain and blot off oil with paper towel.
- Reduce oven to 350 degrees.
- Heat 4 Tbs.
- butter in heavy saucepan.
- Whisk in flour.
- Let roux cook over low heat, stirring constantly, for 3-4 minutes.
- Whisk in hot scalded milk.
- Cook gently, stirring frequently for 10-15 minutes.
- Add salt and pepper to taste,.
- and stir in garlic puree.
- Remove from heat.
- Beat egg.
- Beat some of sauce into the egg to temper.
- Beat egg into sauce.
- Taste for seasoning.
- Place half of tomato sauce on bottom of a 2quart pan.
- Spread 1/2 tomato sauce on bottom, top with 1/2 eggplant slices, spread remaining tomato sauce over eggplant, top with remaining eggplant.
- Pour the garlic cream sauce over all.
- Sprinkle with grated Parmesan cheese.
- Bake 45-60 minutes til golden brown and bubbling.
- Can be vegan leave off cheese.
Nutrition Facts : Calories 367.3, Fat 18, SaturatedFat 9.4, Cholesterol 77.2, Sodium 266.5, Carbohydrate 42.4, Fiber 10.9, Sugar 12.6, Protein 14.6
EGGPLANT WITH GARLIC SAUCE (鱼香茄子)
Learn how to make this classic Sichuan dish, aka Yuxiang Eggplant, or Fish Fragrant Eggplant
Provided by Made With Lau
Categories main course
Time 45m
Yield 4
Number Of Ingredients 17
Steps:
- We'll place a steamer rack in our wok, pan, or steamer, and pour enough water to just barely submerge the rack. Set the stove on high heat and bring the water to a boil.
- While we wait for the eggplant to steam for 15 minutes, we'll start chopping our ingredients.
- Next, we'll prepare our Yuxiang sauce by mixing:
- Once the eggplants are done steaming, you can tell if they're done by squeezing them. They should be soft and a tad bit squishy, but not mushy.
- Transfer the dish onto a plate, garnish with the green onions, and call your loved ones over!
EGGPLANT (AUBERGINE) WITH RAW GARLIC
This is very similar to a dish I enjoy at a fabulous Toronto restaurant, Jerusalem -- but the restaurant's version doesn't use raw garlic. I love the taste of this dish. If you're the only eggplant lover in your household (like I am), use a smaller eggplant, cut the sauce ingredients in half, and enjoy this yourself.
Provided by Lennie
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash eggplant well; cut off stem portion (leave peel on).
- Slice eggplant into quarter-inch slices and brush each side with extra virgin olive oil.
- Heat a nonstick skillet over medium-high heat and brown eggplant slices until they are golden brown on each side.
- On a serving platter, arrange cooked eggplant slices.
- In a small measuring cup, combine the garlic, lemon juice, the one tbsp of extra virgin olive oil and the salt.
- Drizzle over the eggplant slices, sprinkle with parsley, and serve.
EGGPLANT (AUBERGINE) IN HOT SAUCE
Note I garnished with some 'fried egg' using egg beaters with a chinese style seasoning. I will add the exact directions for this next time. Adopted 8/17/06
Provided by drhousespcatcher
Categories Chinese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- NOTE if using American Eggplant, use baby eggplant and it should be peeled. Slice the same way.
- Heat saute pan over high heat with some broth then add ginger, garlic and eggplant slices; stir fry until eggplant becomes thoroughly soft. [note to save time you can nuke the eggplant slices until almost done]. Note if you decide to nuke it or bake it a bit first sprinkle with the szechaun pepper in this step instead of adding it to the next step.
- Add bean sauce, szechaun pepper, Braggs or soy sauce, vegetable broth and sesame oil stirring for 1 minutes over high heat.
- Add black pepper, vinegar and green onion; stir until hot and blended.
- Serve garnished with parsley. You may serve over rice.
- Note: The vegetable broth was a medium one. Not too light nor overly rich. However the recipe seems that it would allow you to try either one in place of the medium broth. I will give it a shot when I have some made up for that.
Nutrition Facts : Calories 163.9, Fat 3.9, SaturatedFat 0.6, Sodium 12.9, Carbohydrate 33.1, Fiber 19.1, Sugar 13, Protein 5.9
EGGPLANT WITH GARLIC SAUCE
A mildly spicy (or very spicy if you like) eggplant dish. My mother has been making this for me since I was a child. It is SO GOOD!!
Provided by Whats that Burning smell?
Categories World Cuisine Recipes Asian Chinese
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.
Nutrition Facts : Calories 186.8 calories, Carbohydrate 29.2 g, Fat 8 g, Fiber 13.2 g, Protein 4.9 g, SaturatedFat 0.7 g, Sodium 223.6 mg, Sugar 13.2 g
SPICY EGGPLANT
Stir-fried eggplant with onion in a delicious spicy sauce. Serve over hot cooked rice.
Provided by venymae
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.
- Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine.
Nutrition Facts : Calories 211.7 calories, Carbohydrate 29.9 g, Fat 10.3 g, Fiber 13.8 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 444.5 mg, Sugar 12.5 g
HERB AND GARLIC GRILLED EGGPLANT (AUBERGINE)
Eaten either hot or at room temperature, this is one of those simple, but ultimately satisfying dishes that goes with almost anything and is so good eaten on its own. Adapted from The Splendid Table, by Lynne Rossetto Kasper. This doubles easily.
Provided by Sharon123
Categories Lunch/Snacks
Time 25m
Yield 6-8
Number Of Ingredients 7
Steps:
- Marinating the Eggplant:.
- Lightly brush both sides of each eggplant slice with oil. Blend together the garlic, parsley, basil and pepper. Spread a little of the herb blend over each slice. Lay the slice side by side on a large platter, stacking them if necessary. Lightly cover with plastic wrap and let stand at room temperature 2 to 4 hours.
- Cooking Eggplant on an Outdoor Grill:
- Burn down a charcoal fire (using real wood charcoal briquets if possible), until a white ash has formed on the briquets. Heat should be moderate. Sprinkle the slices with salt. Grill the undrained eggplant slices about 10 minutes, turning once, or until deep golden brown on each side and soft when pierced with a knife. Spoon any seasonings left on the platter over each slice after turning. Transfer the finished slices to a platter and serve.
- Cooking Eggplant Inside:.
- Grill undrained slices over medium heat on a gridded skillet or stove-top grill, until deep, golden brown on each side.
- Spread any seasonings left on the platter over each slice before turning. Do this in several batches unless your cooking surface is large enough to hold all the slices in a single layer. Or you may preheat broiler, placing eggplant about 4" from the flame. Spread any leftover marinade over the slices, and have them in a single layer. Broil slowly until slices are deep golden brown on each side, and eggplant is soft when pierced.
- Serve as a first course or main dish after topping the warm slices with long furls of Parmigiano-Reggiano or sheep cheese carved with a vegetable peeler. Enjoy!
Nutrition Facts : Calories 262.4, Fat 24.4, SaturatedFat 3.4, Sodium 7.5, Carbohydrate 11.7, Fiber 6.5, Sugar 4.4, Protein 2.3
EGGPLANT (AUBERGINE) SAUCE FOR PASTA
A neighbor gave me a big bag of Eggplant, I have lots of tomatoes from our garden. We love Ratatouille, So I came up with this recipe for canning.
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
EGGPLANT SAUTEED WITH OIL AND GARLIC
This is my favorite way to enjoy eggplant, and comes from Julia Child's Kitchen -- known as "Puree D'Aubergine A L'ail". This is the first recipe I have posted, and is in response to a request... so I hope you enjoy!! :)
Provided by Pianolady
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bake the eggplant: Pierce 2 or 3 places with a sharp knife on one side and then the other.
- Place in an oiled baking dish in the middle of a 425F oven for 25- 30 minutes until thoroughly soft to the touch.
- --or-- Steam the eggplant: Place eggplant in a vegetable rack or sieve and set in a pan of boiling water, not letting the water tough the eggplant; cover tightly and steam 15 to 20 minutes or longer, depending on the size.
- Be careful not to overcook.
- When the eggplant is soft all over, cut in half lengthwise and scrape the flesh from the skin.
- Heat the olive oil in a frying pan, add the garlic and cook slowly a minute; then add the eggplant.
- Beat and stir with a wooden spoon for several minutes to break the eggplant meat into a puree.
- Beat in salt and pepper to taste, then add drops of lemon juice, to taste.
- May be cooked in advance: Just before serving, reheat and fold in the parsley, and turn into a hot vegetable dish.
- Enjoy!
Nutrition Facts : Calories 121, Fat 10.4, SaturatedFat 1.4, Sodium 3.9, Carbohydrate 7.5, Fiber 4, Sugar 2.9, Protein 1.3
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