GARLIC EGGPLANT NOODLES
Chinese eggplant is noticeably less bitter than its fellow nightshades; this makes it the perfect ensemble player in this cast of heat, ginger, and garlic.
Provided by Julie Cole
Categories HarperCollins Dinner Noodle Eggplant Soy Sauce Tree Nut Free Vegetarian Vegan Peanut Free Dairy Free miso
Yield 4 servings
Number Of Ingredients 21
Steps:
- HEAT the neutral oil in a large pot over medium heat. Add the onion, garlic, and ginger and cook for 1 minute, stirring constantly. Do not let them develop any color.
- ADD the eggplant, reduce the heat to medium-low, and cook, stirring, for 10 minutes, or until the eggplant is cooked through (look for the eggplant to appear slightly translucent and no longer white). If the mixture appears dry, add 1 tablespoon neutral oil to moisten.
- ADD the miso paste, crushed chili flakes, ground Szechuan peppercorn, white pepper, and chili powder. Stir to combine and cook for 1 to 2 minutes.
- ADD the aji-mirin, black vinegar, sugar, salt, water, and soy sauce and bring to a boil over high heat. Lower the heat back to medium and simmer for 10 minutes, stirring occasionally.
- REMOVE from the heat. Pulse the sauce with an immersion blender 2 or 3 times to combine (there will still be chunks). Alternatively, take 2 cups of the sauce and pulse in a blender 1 or 2 times, return the blended sauce to the pot, and stir to combine.
- TOP the noodles with the sauce mixture and garnish with basil, scallions, cilantro, pickled chilis, and fried garlic.
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
EGGPLANT PASTA
Easy and quick pasta dish!
Provided by alands18
Categories Fruits and Vegetables Vegetables Eggplant
Time 55m
Yield 8
Number Of Ingredients 5
Steps:
- Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes. Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.
- Pour sauce over pasta.
Nutrition Facts : Calories 294.6 calories, Carbohydrate 48.8 g, Fat 8.3 g, Fiber 5.2 g, Protein 8.9 g, SaturatedFat 1.3 g, Sodium 144.7 mg, Sugar 5.8 g
PASTA WITH ROASTED EGGPLANT, PEPPER AND GARLIC
Provided by Melissa Clark
Categories dinner, easy, weekday, pastas, main course
Time 1h
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- Turn on the broiler and set a rack 6 inches from the heat. Toss the eggplant with 2 tablespoons oil, 3/4 teaspoon salt and 1/2 teaspoon pepper, and spread it in a single layer on a large baking sheet. Broil, tossing once halfway through, until the eggplant is golden but not cooked through, 5 to 6 minutes. Turn off the broiler and heat the oven to 375 degrees.
- Toss the peppers and garlic with 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread on another baking sheet in a single layer. Roast the eggplant, peppers and garlic until they are tender, 30 to 40 minutes.
- Slip the garlic cloves from their peels and mash them in a small bowl with 3/4 teaspoon salt. Whisk in the remaining 4 tablespoons oil, the vinegar and the pepper flakes.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions; drain. Toss with the vegetables, the mashed garlic, the ricotta and the herbs. Add more salt and vinegar to taste.
Nutrition Facts : @context http, Calories 587, UnsaturatedFat 22 grams, Carbohydrate 64 grams, Fat 31 grams, Fiber 11 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 874 milligrams, Sugar 12 grams
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