Best Oriental Braised Eggplant Aubergine Recipes

CHINESE EGGPLANT WITH GARLIC SAUCE

Chinese Eggplant with Garlic Sauce image

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

Time 25m

Number Of Ingredients 14

Ingredients

1 tablespoon spicy bean paste ((douban la jiang))
1 teaspoon sesame oil
1 tablespoon soy sauce
2 teaspoons sugar
1 tablespoon shaoxing wine
1 teaspoon fish sauce
2-3 Japanese eggplants ((about 6 cups))
2 scallions ((cut into 2-inch lengths))
3 tablespoons oil
4 oz. ground pork ((110g; ground chicken or ground turkey can also be substituted))
2 thin slices ginger ((julienned))
10 dried red chilies
4 cloves garlic ((finely minced))
1 tablespoon Shaoxing wine

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

ORIENTAL BRAISED EGGPLANT (AUBERGINE)

Oriental Braised Eggplant (Aubergine) image

A recipe from "A Spoonful of Ginger" by Nina Simonds, this is sweet and spicy and healthy and quite easy to make.

Provided by Chef Kate

Categories Vegetable

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 lbs eggplants
1 teaspoon salt
1 1/2 teaspoons chili paste
1 1/2 tablespoons garlic, minced
1 1/2 tablespoons fresh ginger, minced
1 1/2 cups chicken broth (vegetable broth can be substituted)
2 1/2 tablespoons soy sauce
1 1/2 tablespoons rice wine or 1 1/2 tablespoons sake
1 tablespoon chinese black vinegar or 1 tablespoon Worcestershire sauce
1 tablespoon sugar
1 teaspoon cornstarch
1 tablespoon canola oil
2 cups red onions, cut into 1/2-inch dice
1 medium red pepper, cored, peeled, seeded and cut into 1/2-inch dice
2 tablespoons scallions, green parts, minced

Steps:

Trim the ends of the eggplant and cut lengthwise into ½-inch thick slices.
Arrange eggplant slices on a cookie sheet lined with paper towels and sprinkle both sides with salt.
Let them sit 1 hour, then pat them dry and cut into 1 1/2-inch-long pieces.
Heat a large flame-proof casserole or Dutch oven and add the oil and heat until hot.
Add the chile paste and stir-fry for 5 seconds over high heat, then add the other seasonings and stir-fry until fragrant.
Add the red onions and sauté about 1 ½ minutes, then add the red pepper and sauté another minute.
Add the eggplant and stir-fry for 2 to 3 minutes.
Add the braising liquid (broth, soy sauce,rice wine and vinegar), cover, and heat until boiling.
Reduce the heat to medium, cover, and cook about 12 to 14 minutes, or until the eggplant is tender.
Uncover, increase the heat to high, and cook until the sauce is reduced to a glaze. Transfer to a serving platter and sprinkle with the scallion greens.