CHINESE EGGPLANT RECIPE
This Chinese eggplants recipe is incredibly flavorful. It soaks up all the gravy's flavor to turn an ordinary vegetable to a delightful treat. This article also shows you how to preserve its vibrant purplish color, preventing it from being too oily, and avoiding it from turning soggy.
Provided by KP Kwan
Categories vegetarian
Time 25m
Number Of Ingredients 15
Steps:
- Cut the eggplants into 1.5 inches long pieces. Mix the salt and vinegar with the eggplant and let it sits for 15 minutes. Drain and dry thoroughly with a kitchen towel.
- Coat the eggplants with eggwhite, followed by the potato starch.
- Deep-fry the eggplants with oil in moderate heat until the flesh starts to turn color. Remove and drain on a kitchen towel.
- Saute the ingredients in B with some oil over low to medium heat until aromatic.
- Mix all the ingredients in C to constitute the sauce. Add the sauce to the wok.
- Return the fried eggplants to the wok. Flash fry for 10 seconds over high heat.
- Dish out and serve immediately.
Nutrition Facts : Calories 261 calories, Carbohydrate 58 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 2 grams fat, Fiber 9 grams fiber, Protein 8 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 1779 milligrams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
EGGPLANT DIP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Grill 2 eggplants over medium-high heat, turning, until soft, 30 minutes. Cool, then scoop out and puree the flesh in a food processor with 1/2 teaspoon chopped garlic, 5 tablespoons olive oil, 1 1/2 tablespoons lemon juice, and salt. Top with olive oil and parsley and serve with flatbread and vegetables.
- Per serving (does not include flatbread and vegetables for serving): Calories 247; Total Fat 21 grams; Saturated Fat 3 grams; Protein 3 grams; Total Carbohydrate 16 grams; Sugar: 7 grams; Fiber 9 grams; Cholesterol 0 milligrams; Sodium 152 milligrams
Nutrition Facts : Calories 247 calorie, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 152 milligrams, Carbohydrate 16 grams, Fiber 9 grams, Protein 3 grams, Sugar 7 grams
CHINESE EGGPLANT FRIES
This is a great side dish that I learned about while teaching English in China. It goes well as a side dish with seafood, burgers, barbecued meats or almost anything!
Provided by SONNYCHIBA
Categories Side Dish Vegetables Eggplant
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- In a shallow bowl, stir together the flour, cornmeal, cayenne pepper, salt, and black pepper. Place the eggs in a separate bowl.
- Heat the oil in a large skillet over medium heat. A few at a time, dip the eggplant pieces into the egg, then into the flour mixture, then back into the egg, and back into the flour mixture. Fry the eggplant in the hot oil until golden brown. Drain on paper towels, and serve immediately.
Nutrition Facts : Calories 357.3 calories, Carbohydrate 58.8 g, Cholesterol 62 mg, Fat 9.6 g, Fiber 7.2 g, Protein 9.6 g, SaturatedFat 1.7 g, Sodium 28.8 mg, Sugar 4.2 g
CHINESE EGGPLANT
Steps:
- Preheat the oven to 425 degrees.
- Place the eggplant on a baking sheet, and prick them in several places with a fork to allow steam to escape. Pour 1 tablespoon of the vegetable oil into your hands, and rub the eggplant. Roast them until soft, for 30 to 40 minutes, turning once halfway through the cooking. Remove from the oven, and set aside until the eggplant are cool enough to handle.
- When cool, cut off the stems, and peel the eggplant. Place the pulp in a food processor, and process until smooth. Set aside.
- Heat the remaining vegetable oil, along with the sesame oil, in a skillet over medium-high heat. Add the garlic, ginger, scallions and red-pepper flakes; cook quickly, stirring constantly, for 1 minute.
- In a small bowl, whisk together the soy sauce, brown sugar and vinegar. Add to the skillet, and bring to a boil. Stir in the eggplant, and simmer for 3 minutes. Remove from the heat, and stir in the lemon juice and cilantro. Serve warm, at room temperature or chilled.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 7 grams, Carbohydrate 30 grams, Fat 9 grams, Fiber 12 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 1038 milligrams, Sugar 18 grams, TransFat 0 grams
ROASTED EGGPLANT DIP
Roasting the eggplant in its skin steams the flesh, turning it soft and silky-great for a dip to serve with pita wedges as an appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Place eggplant and garlic on a rimmed baking sheet and rub with 2 tablespoons oil. Roast until garlic is soft and golden, 20 minutes. Remove garlic and set aside. Continue to roast eggplant until soft and deflated, 20 to 25 minutes more. Let cool 20 minutes.
- Slice eggplant open and scrape flesh into the bowl of a food processor. Peel garlic and add to bowl, along with lemon juice, tahini, salt, and 2 tablespoons oil. Process until smooth. (To store, refrigerate, up to 2 days.) Serve drizzled with more oil and a sprinkle of paprika if desired.
Nutrition Facts : Calories 109 g, Fat 10 g, Fiber 2 g, Protein 2 g
SZECHUAN SPICY EGGPLANT
Folks who love spicy food will approve of this fantastic meat and eggplant dish! This is a recipe from my Chinese mother, whose cooking is unsurpassable. Adjust the amount of chili sauce to suit your taste. Serve over hot rice.
Provided by ANGWEN
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Remove the eggplant stem and cut into 1-inch cubes. In a medium bowl, combine the soy sauce, chicken stock, chili sauce, sugar, ground black pepper and oyster sauce. Stir together well and set aside. In a separate small bowl, combine the cornstarch and water, and set aside.
- Coat a large, deep pan with cooking spray over high heat and allow a few minutes for it to get very hot. Saute the garlic, half of the green onions, ginger and dried shrimp, if using (see Cook's Note) for 3 to 5 minutes, stirring constantly, until they begin to brown. Stir in the ground beef or pork and cook for 3 more minutes, again stirring constantly, until browned.
- Pour the eggplant into the pan and stir all together. Pour the reserved soy sauce mixture over all, cover the pan, reduce heat to medium low and let simmer for 15 minutes, stirring occasionally. If you're using fresh shrimp, add it during the last few minutes of cooking. Stir in the reserved cornstarch mixture and let heat until thickened. Finally, stir in the rest of the green onions and the sesame oil.
- Serve over hot rice.
Nutrition Facts : Calories 440.5 calories, Carbohydrate 61.6 g, Cholesterol 71.3 mg, Fat 12.6 g, Fiber 5.6 g, Protein 20 g, SaturatedFat 3.9 g, Sodium 1078.8 mg, Sugar 7.5 g
BABA GHANOUJ - MIDDLE EASTERN EGGPLANT DIP
This is a classic Middle Eastern appetizer. I was given two small Chinese eggplants from Uncle Bob's garden, and decided to try my hand at this recipe. I'm not much of an eggplant fan, perhaps it's the seeds, or the tough purple skin, or maybe I've just had it overcooked and mush too many times. This dip was PERFECT though. Served it as a spread on homemade falafels, and had the leftovers with pitas.
Provided by Kozmic Blues
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Line baking sheet with foil and spray lightly with non stick cooking spray.
- Slice egglplant(s) in half lengthwise, and place face-down on baking sheet.
- Bake for 30-45 minutes, or until very tender.
- Cool until comfortable to handle.
- Scoop out the eggplant flesh and discard the skin.
- Place in food processor wth garlic, lemon juice, tahini, salt and corriander.
- Puree until smooth.
- Add minced parsley and pulse to combine.
- Pour into bowl, check for salt, add pepper and cayenne (if using).
- Chill for half hour, or until ready to serve.
- Top with a drizzle of olive oil and some parsely.
Nutrition Facts : Calories 79.4, Fat 5, SaturatedFat 0.7, Sodium 203, Carbohydrate 8.2, Fiber 3.6, Sugar 2, Protein 2.6
CHINESE EGGPLANT DIP
Steps:
- Preheat the oven to 425 degrees.
- Place the eggplant on a baking sheet, and prick them in several places with a fork to allow steam to escape. Pour 1 tablespoon of the vegetable oil into your hands, and rub the eggplant. Roast them until soft, for 30 to 40 minutes, turning once halfway through the cooking. Remove from the oven, and set aside until the eggplant are cool enough to handle.
- When cool, cut off the stems, and peel the eggplant. Place the pulp in a food processor, and process until smooth. Set aside.
- Heat the remaining vegetable oil, along with the sesame oil, in a skillet over medium-high heat. Add the garlic, ginger, scallions and red-pepper flakes; cook quickly, stirring constantly, for 1 minute.
- In a small bowl, whisk together the soy sauce, brown sugar and vinegar. Add to the skillet, and bring to a boil. Stir in the eggplant, and simmer for 3 minutes. Remove from the heat, and stir in the lemon juice and cilantro. Serve warm, at room temperature or chilled.
Nutrition Facts : @context http, Calories 121, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 5 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 623 milligrams, Sugar 11 grams, TransFat 0 grams
EGGPLANT DIP (BABA GHANOUSH)
This Eggplant Dip (Baba Ghanoush) recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America.
Provided by David Kamen
Categories Condiment/Spread Side Roast Vegetarian Eggplant Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 450°F. Rub the outside of the eggplants with olive oil and place them in a roasting plan. Roast the eggplant until the skin has charred and the interior is tender, 15 to 20 minutes. Let cool.
- 2. Peel and seed the cooled eggplant, roughly chop the flesh, and then transfer it to the bowl of a food processor.
- 3. Into the processor bowl add the tahini, garlic, lemon juice, some salt and pepper to taste, and a few teaspoons of cold water. Process the mixture to a coarse paste, adding a bit more water as needed to allow the mixture to blend.
- 4. Adjust the seasoning with salt and pepper to taste and serve.
CHINESE EGGPLANT IN GARLIC SAUCE
Eggplant is the star of vegetarian entrée. The aromatic sauce is flavored heavily with garlic and has just the right amount of Chinese five spice and chili oil.
Provided by Arlyn Osborne
Categories Sauces
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Add 3/4 cup of water and the cornstarch to a medium bowl. Whisk to combine. Add the soy sauce, brown sugar, hoisin, vinegar, Chinese five spice, garlic powder and red pepper flakes. Whisk to combine and set aside.
- To prepare the eggplant, slice the ends off of an eggplant. Slice into thirds horizontally, so you have 3 cylinders. Slice each cylinder lengthwise into quarters, so you have sticks. Repeat with remaining eggplants.
- Heat about 2 tablespoons of oil in a large nonstick skillet over medium high heat. Add half of the eggplant, season with salt and pepper, and cook until charred and softened, about 7 - 10 minutes. Transfer to a bowl and repeat with remaining half.
- Deglaze the pan with 2 tablespoons of water, scraping up the brown bits on the bottom of the skillet. Pour into the bowl with the eggplant.
- Lower the heat to medium and add about a teaspoon of oil to the skillet. Add the garlic and scallions and sauté for 30 - 60 seconds.
- Give the sauce mixture a good whisk and pour into the skillet. Let simmer until thickened, about 1 - 2 minutes.
- Add the eggplant and chili oil to the skillet. Season with salt. Stir to combine and let cook for 5 - 7 minutes so the eggplant can absorb all the flavors.
- Garnish with sliced scallions.
Nutrition Facts : Calories 111.1, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.1, Sodium 340.7, Carbohydrate 26.1, Fiber 8.4, Sugar 13.6, Protein 3.4
More about "chinese eggplant dip food"
SUPER EASY CHINESE EGGPLANT DIP - ASIAN CAUCASIAN FOOD …
From asiancaucasian.com
5/5 (15)Total Time 45 minsCategory AppetizerCalories 121 per serving
- Cut the Chinese eggplant into slices (about ½-inch thick). Cut the bell pepper and red onion into 1-inch cubes. Spread the eggplant, bell pepper, red onion, and garlic cloves on a large baking tray. Drizzle with the canola oil and sprinkle with salt and pepper. Toss to coat thoroughly.
- Roast the veggies in the oven for 40 to 45 minutes, or until golden brown and softened. Shake the baking tray half way through. Let cool at room temperature.
- In a large food processor (with the standard “S” shaped blade) add in the roasted veggies, sambal oelek, sesame oil, soy sauce, rice vinegar, and fresh cilantro. Pulse about 5 to 6 times until fully processed but still a bit chunky. Top with chopped scallions for garnish if desired.
- Serve the dip with your favorite fresh cut veggies (carrots, radishes, celery, cucumbers, etc.) and/or your favorite crackers or bread.
10 BEST HEALTHY CHINESE EGGPLANT RECIPES - YUMMLY
From yummly.com
26 CHINESE RECIPES FOR HOMEMADE TAKEOUT - INSANELY GOOD
From insanelygoodrecipes.com
10 BEST EGGPLANT DIP RECIPES - YUMMLY
From yummly.com
SMOKED BABA GANOUSH (EGGPLANT DIP) – MEMPHIS WOOD FIRE GRILLS
From memphisgrills.com
CHINESE EGGPLANT DIP | RECIPES | STLTODAY.COM
From stltoday.com
CHINESE EGGPLANT DIP RECIPES
From tfrecipes.com
CHINESE CRISPY EGGPLANT WITH SAUCE - | A DAILY FOOD
From adailyfood.com
35 BEST EGGPLANT RECIPES | WHAT TO MAKE WITH EGGPLANT ...
From foodnetwork.com
CHINESE EGGPLANT WITH GARLIC SAUCE (鱼香茄子) - PUPS WITH ...
From pupswithchopsticks.com
DEEP FRIED CHINESE EGGPLANT WITH SPICY ... - VEGAN RECIPES
From marystestkitchen.com
MEET CHINESE EGGPLANT, YOUR NEW GO-TO VEGGIE - TASTE OF HOME
From tasteofhome.com
ROASTED EGGPLANT DIP - COOKING LSL
From cookinglsl.com
ZA'ATAR PANCAKES WITH ROASTED EGGPLANT DIP - CHERRY ON MY ...
From cherryonmysundae.com
6 ASIAN-INSPIRED EGGPLANT RECIPES - THE SPRUCE EATS
From thespruceeats.com
CHINESE EGGPLANT DIP | MACON TELEGRAPH
OVEN ROASTED EGGPLANT (AUBERGINE) - RECIPETIN EATS
From recipetineats.com
BABAGHANOUSH - EGGPLANT DIP - HOMECOOKED TALES
From homecookedtales.com
WHIPPED EGGPLANT DIP WITH ROASTED JALAPENO - RECIPE ...
From genabell.com
HERE'S WHY YOU NEED TO TRY JAPANESE AND CHINESE EGGPLANTS ...
From realsimple.com
SPICY SZECHUAN CHICKEN AND EGGPLANT - ASIAN CAUCASIAN FOOD ...
From asiancaucasian.com
EGGPLANTS – TASTE OF HOME
From tasteofhome.com
CHINESE FRIED STUFFED EGGPLANT (炸茄盒, ZHA QIE HE ...
From omnivorescookbook.com
CHINESE EGGPLANT WITH GARLIC SAUCE (红烧茄子) - OMNIVORE'S ...
From omnivorescookbook.com
ROASTED EGGPLANT DIP | FOODTALK
From foodtalkdaily.com
SPICY CHINESE EGGPLANT RECIPE NYT - ALL INFORMATION ABOUT ...
From therecipes.info
CHINESE EGGPLANT WITH SPICY SZECHUAN SAUCE - FEASTING AT HOME
From feastingathome.com
CHINESE SPICED EGGPLANT RECIPE BY VICTOR LIONG | RECIPE ...
From pinterest.com
IS EGGPLANT LOW FODMAP? - CASA DE SANTE
From casadesante.com
CHINESE EGGPLANT WITH GARLIC SAUCE RECIPES ALL YOU NEED IS ...
From stevehacks.com
ZAALOUK (EGGPLANT APPETIZER) | SILK ROAD RECIPES
From silkroadrecipes.com
CHINESE EGGPLANT WITH MINCED PORK RECIPE
From canadiancookingadventures.com
CHINESE EGGPLANT DIP - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CHINESE EGGPLANTS WITH GARLIC SAUCE | CHINA SICHUAN FOOD
From chinasichuanfood.com
CHINESE EGGPLANT DIP RECIPE | RECIPE | EGGPLANT DIP ...
From pinterest.com
CHINESE EGGPLANT IN GARLIC SAUCE - HEALTHIER STEPS
From healthiersteps.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love