FRIED EGGPLANT
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Peel 2 small eggplants and cut into 1/4-inch-thick rounds. Put 1 cup flour in a shallow bowl, beat 4 eggs in another bowl and put 1 cup breadcrumbs in another. Coat the eggplant in flour, then egg (let any excess drip off), then breadcrumbs. Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat. Fry the eggplant in batches until golden brown, 2 to 3 minutes per side (add more oil if necessary). Drain on a rack and sprinkle with salt.
FRIED EGGPLANT RECIPE WITH GREEN PEPPERS AND TOMATOES
Vegan and gluten free fried eggplant recipe with green peppers and tomatoes! Serve it as a vegetarian main with warm pita bread, rice or your favorite grain. You can also serve it at room temperature as an appetizer next to other Mediterranean favorites. Allow 30 minutes of inactive time.
Provided by Suzy Karadsheh
Categories Main Course Vegan
Number Of Ingredients 10
Steps:
- Spread eggplant slices on paper towels and sprinkle generously with kosher salt. Let sit for 30 minutes to sweat out any bitterness. Pat dry when ready.
- Heat the oil on medium-high heat (be sure the oil is shimmering but not smoking). Start by frying green peppers, skin side down, until tender and skin turns brown. (Do this carefully and use a splatter screen as recommended.) Remove from heat and place on paper towels to drain. Sprinkle with a little salt and a generous sprinkle of sumac.
- In the same frying pan, now fry the eggplant. Do this very carefully (use tongs to keep your distance and a splatter screen to cover the pan or skillet). Oil should still be hot or else eggplant will absorb way too much of it. When edges of one side turn golden brown, flip over. When eggplant turns golden brown on both sides, remove from heat and place on paper towels to drain. Sprinkle generously with sumac.
- If needed, add a little bit of oil to your frying pan. Now, fry the tomatoes for two minutes then add the garlic. Cook another 4 to 5 minutes, tossing gently. Turn the heat down and add 2 tbsp of vinegar, salt, and a generous pinch of sumac. When the tomatoes are tender, releasing juices and turning bright orange in color, turn the heat off.
- Assemble the fried eggplant dish. Grab a large serving platter, layer a bit of the eggplant at the bottom, then add green peppers, then the saucy tomatoes on top. Repeat as needed till you have all the veggies on your platter. Garnish with fresh mint and walnut hearts.
- Serve warm or at room temperature with a side of pita or Lebanese rice.
Nutrition Facts : Calories 244.4 kcal, Sodium 11.3 mg, Fat 21.8 g, SaturatedFat 2.1 g, Carbohydrate 12.1 g, Fiber 4.7 g, Protein 3 g, ServingSize 1 serving
KUNG PAO EGGPLANT
Who doesn't love a good Chinese takeout meal? The savory, umami flavors and bit of heat have us crawling back every time. But what if I told you that you could easily re-create those flavors at home for a fraction of the calories and fat? Enter Kung Pao Eggplant. Substituting eggplant for chicken, you add another serving of vegetables to the plate, not to mention additional nutrients like fiber. This version is vegetarian (and vegan!) friendly and can be made gluten-free by using tamari in place of soy sauce and arrowroot flour instead of cornstarch.
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the marinade: Put the eggplant in a large mixing bowl, then add the cornstarch, mirin and soy sauce and toss together until fully coated. Set aside.
- For the sauce: Add the soy sauce, vinegar, sugar, cornstarch, ginger and garlic to a small mixing bowl, then whisk to combine.
- For the stir-fry: In a wok or large skillet, melt 1 tablespoon coconut oil over high heat. Add the eggplant with its marinade and cook until lightly golden brown and tender, about 8 minutes, deglazing the pan if bits of food get stuck on by adding 1/4 cup water, wine or broth and stirring the bits up with a wooden spoon. Transfer the cooked eggplant back to the large mixing bowl and set aside.
- Turn heat down to medium-high. Add the remaining tablespoon coconut oil to the pan; add the dried chiles and cook, stirring, until fragrant, 1 to 2 minutes. Add the bell pepper and cook until just tender, 5 to 7 minutes. Add the cooked eggplant, peanuts, scallions and sauce and toss to coat. Cook until the sauce is thickened, 1 minute.
- Serve immediately with brown rice and scallions, for garnish.
Nutrition Facts : Calories 410, Fat 14 grams, SaturatedFat 8 grams, Cholesterol 0 milligrams, Sodium 950 milligrams, Carbohydrate 62 grams, Fiber 8 grams, Protein 9 grams, Sugar 16 grams
TOMATO AND EGGPLANT TIAN
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Position the oven rack in the center of the oven. Preheat the oven to 375 degrees F.
- In a large saute pan, heat 1 tablespoon oil over medium-high heat. Add the eggplant slices, season with salt and cook until golden on both sides. Remove to a plate and repeat with the onion slices.
- Rub a small flameproof baking dish with the garlic clove. Layer the eggplant, onions, and tomato slices in rows in the baking dish. Drizzle a little more olive oil on top. Cover the baking dish with aluminum foil and bake until heated through and the tomatoes are soft but still hold their shape, about 20 minutes. Remove the baking dish and set the oven to broil. Sprinkle the tomatoes with the shredded cheese and broil to melt and brown the cheese, about another 2 minutes. Remove from the oven and serve.
EGGPLANT AND PEPPER TIAN ON FRIED EGGPLANT
Provided by Food Network
Categories side-dish
Time 53m
Yield 6 to 8 appetizer servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F.
- Place 1/2-teaspoon extra virgin olive oil in a saute pan and add garlic cloves and bacon. Cook until bacon is slightly crisp. Blot the salted eggplant with paper towels to dry slightly. Discard 1/2 of the fat and add the eggplant. Cook until tender, season with fresh thyme, salt, and pepper. Drain and remove garlic.
- In 2 separate saute pans add the remaining extra virgin olive oil and gently saute the red and yellow peppers until tender. Season with salt, pepper, and basil chiffonade. Drain. Form the tians by placing a layer of eggplant in a ring mold and packing it down gently. Next, add a layer of red peppers, then eggplant, finishing up with yellow peppers. Pack everything down gently. Warm when ready to serve and place on a piece of fried eggplant.
RIGATONI WITH ITALIAN EGGPLANT
Provided by Food Network
Time 1h12m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat olive oil in a 3 quart saucepan over medium-high heat. Add onions and garlic. Cook, stirring until softened, about 2 minutes. Add the eggplant and cook. Continue stirring until softened, about 3 more minutes.
- Add tomatoes, with liquid, breaking them up with the back of spoon. Stir in wine, tomato paste, sugar, oregano, thyme, rosemary, salt and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes or until thickened, stirring occasionally.
- Bring large pot of salted water to a rolling boil. Cook pasta until al dente; drain. Toss pasta with sauce in pan over medium heat for about 2 minutes. Serve on a large platter and top with grated Romano cheese.
STIR-FRIED RAINBOW PEPPERS, EGGPLANT AND TOFU
My method of roasting the eggplant before stir-frying is not at all Chinese, but it allows me to pull off a beautiful, succulent stir-fried eggplant that doesn't require at least 1/4 cup of oil. The eggplant is already soft when you add it to the wok. Seek out long, light purple Asian eggplant for this.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 45m
Yield 3 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees. Cut the eggplant in half lengthwise and score down to but not through the skin. Line a baking sheet with parchment or foil, lightly oil the foil and place the eggplant on it, cut side down. Roast for 15 to 20 minutes, until the skin begins to shrivel. Remove from the oven, allow to cool until you can handle it, and cut in half along the score down the middle of each half, then into 1/2-inch slices
- Combine the rice wine or sherry, the hoisin sauce and the soy sauce in a small bowl and set aside
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil and add the tofu. Let it sit in the pan for about 30 seconds, until it begins to sear, then stir-fry for about 2 minutes, until lightly colored. Transfer to a plate
- Swirl in the remaining oil, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add the peppers and eggplant, sprinkle with salt to taste and stir-fry for 2 minutes. Return the tofu to the wok, add the hoisin sauce mixture and stir-fry for another 1 to 2 minutes, until the eggplant is tender and infused with the sauce and the peppers are crisp-tender. Remove from the heat and serve with rice, grains or noodles
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 13 grams, Carbohydrate 27 grams, Fat 17 grams, Fiber 9 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 909 milligrams, Sugar 14 grams
STIR-FRIED EGGPLANT AND PEPPERS
Enjoy your dinner with these tasty stir-fried veggies served with rice - perfect for an Asian cuisine that is ready in an hour.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Peel eggplant if desired; cut into fourths and remove seeds. Cut eggplant into 2x3/4x1/4-inch strips. Cover with cold water; let stand 30 minutes. Drain; pat dry with paper towels.
- Cut bell peppers into 1/4-inch strips. Cut mushrooms into 3/8-inch slices. Mix oyster sauce and sugar.
- Heat 10-inch nonstick skillet over medium-high heat. Add vegetable oil; rotate skillet to coat side. Add eggplant, garlic and gingerroot; stir-fry 1 minute. Add bell peppers and mushrooms; stir-fry 2 minutes. Add oyster sauce mixture and sesame oil; cook and stir 1 minute. Serve with rice.
Nutrition Facts : Calories 170, Carbohydrate 19 g, Cholesterol 0 mg, Fat 2, Fiber 5 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 60 mg
SQUASH, EGGPLANT AND TOMATO TIAN
If you're looking for a colorful dish to brighten your holiday table, try this simple and elegant Vegetable Tian. Reader Deborah Lee Liberatore, of Fernandina Beach, Fla. is a vegan who serves this dish to her guests. Yellow squash, eggplant, zucchini, and tomatoes are basted with olive oil, flavored with herbs and roasted to perfection. Non-vegans can top with parmesan cheese. "It is delicious and so pretty with all of the colors of the rainbow,'' says Ms. Liberatore.
Provided by Tara Parker-Pope
Categories main course
Time 1h5m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees Fahrenheit. Halve one peeled garlic clove and rub the bottom of a large baking dish with the cut side of the garlic. Coat the bottom of the dish with 2 tablespoons oil.
- Arrange vegetables in the dish, alternating them and overlapping them. Season with salt and pepper as you layer the vegetables. Scatter thyme on top and drizzle with remaining oil to coat generously. Add remaining garlic cloves, sliced, evenly over the top.
- Bake 25 minutes, then baste vegetables with the oil. Continue baking until tender and browned in places, about 25 minutes more. Serve warm.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 10 grams, Carbohydrate 28 grams, Fat 13 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 882 milligrams, Sugar 7 grams
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