BASIL EGGPLANT (AUBERGINE) - PUD MAKUA YOW
I ordered this at my favorite Thai restaurant and then went in search of the recipe that tasted most like it. Here you go. I serve this on basmati rice. You can use either regular eggplant or the long thin Asian eggplants. I think the restaurant used little green ones that I have seen at the Asian market.
Provided by riffraff
Categories Vegetable
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Peel eggplant if desired.
- Slice the eggplant into irregular shapes for easy turning while cooking.
- When it is sliced into rounds it makes it difficult to flip around the pan.
- Heat a pan or wok to medium high.
- Add oil, chili peppers and garlic.
- Stir until the garlic is toasted slightly.
- Add eggplant and stir.
- Add a cup of water and cover the pan.
- Keep the lid closed until the eggplant is cooked, about 5 minutes.
- Almost all of the water should be evaporated.
- Continue to cook if eggplant is not done to your liking.
- Add fish sauce and sugar.
- Stir.
- Add basil and quickly stir.
- Remove from heat and serve.
Nutrition Facts : Calories 167, Fat 5.5, SaturatedFat 0.7, Sodium 938.9, Carbohydrate 29.4, Fiber 13.5, Sugar 14.9, Protein 5.3
BROILED BASIL EGGPLANT
Eggplant that isn't breaded and fried! The cooking time for this recipe is for a large eggplant....if you use the smaller japanese style eggplant, reduce the broiling time.
Provided by breezermom
Categories Vegetable
Time 26m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine the first six ingredients in a small bowl, beating with a wire whisk until blended. Set aside.
- Brush both sides of eggplant slices with the 3 tbsp olive oil. Arrange eggplant slices in a single layer ona n ungreased baking sheet. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Broil 5 1/2 inches from heat (with electric oven door partially opened) for 5 minutes on each side or until tender and lightly browned. (Smaller eggplants will need less time).
- Arrange eggplant slices on an ovenproof platter or casserole dish, overlapping slices slightly. Arange cheese slices over the eggplant slices. Broil for 1 minute or until cheese melts.
- Whisk the reserved olive oil mixture until blended. Spoon over the eggplant. Garnish with fresh basil sprigs if desired.
THAI BASIL EGGPLANT
Make and share this Thai Basil Eggplant recipe from Food.com.
Provided by HelenG
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel eggplant if desired (I don't). Cut into irregular shapes but same sizes. That makes them easier to turn and keeps them from sticking to the pan.
- Heat wok over med-high heat. Add oil, peppers and garlic. Cook until garlic becomes lightly browned, 1-2 minutes.
- Add eggplant and stir. Add 1/2 cup water cover and simmer 5 minutes, until eggplant has soaked up most of the water and becomes translucent. You may need to add more water as it cooks.
- Add fish sauce and sugar. Stir gently. Turn off the heat and add the basil stir gently.
- Serve immediately.
- Really good with jasmine rice :O.
GOLDEN EGGPLANT (AUBERGINE) ROUNDS
Make and share this Golden Eggplant (Aubergine) Rounds recipe from Food.com.
Provided by MizzNezz
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In shallow bowl, mix crumbs with parmesan cheese.
- Put dressing in another bowl.
- Dip eggplant slices in dressing, then into crumbs.
- Put in a single layer on sprayed baking sheet.
- Bake at 450* for 15 minutes, until golden brown.
- Turn rounds once while baking.
Nutrition Facts : Calories 278.1, Fat 18.9, SaturatedFat 3.8, Cholesterol 5.5, Sodium 1135, Carbohydrate 23.7, Fiber 5.3, Sugar 8.8, Protein 5.8
ROASTED EGGPLANT WITH BASIL
This dish goes well with grilled chicken or fish, or toss with pasta.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Heat oven to 475 degrees. Cut eggplants into 1-inch cubes. On a rimmed baking sheet, toss eggplant with olive oil and season with salt and pepper. Roast until browned and tender, about 25 minutes. Toss with red-wine vinegar and basil leaves.
Nutrition Facts : Calories 188 g, Fat 14 g, Fiber 9 g, Protein 3 g
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