FILIPINO EGGPLANT (AUBERGINE) ADOBO
I found this for the Zaar World Tour. It reminds me of my favorite dish at my favorite restaurant in Chinatown.
Provided by Elmotoo
Categories Vegetable
Time 55m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Spread eggplant on paper toweling and sprinkle with salt. Let drain for 30 minutes. Rinse and pat dry.
- In a non-stick skillet, fry eggplant in oil until brown and set aside.
- In a small saucepan, simmer soy sauce, vinegar, garlic and pepper for 5 minutes.
- Add eggplant, cover and cook over low heat for 7 minutes, stirring occasionally.
- Serve hot.
Nutrition Facts : Calories 167.8, Fat 14.7, SaturatedFat 1.9, Sodium 1074.7, Carbohydrate 7.1, Fiber 3.1, Sugar 2.3, Protein 3.1
EGGPLANT (AUBERGINE) ADOBO
Make and share this Eggplant (Aubergine) Adobo recipe from Food.com.
Provided by Engrossed
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat broiler.
- Spray cookie sheet with oil. Place eggplant cubes on cookie sheet and spray them with oil.
- Broil eggplant until browned, about 5 minutes, flip them and 5 minutes more.
- In a medium saucepan, bring vinegar, soy sauce, garlic and if desired, pepper to a boil and simmer for 6 minutes. Add browned eggplant to sauce and cook for 5 minutes more, stir several times.
- Serve hot with sticky rice.
Nutrition Facts : Calories 39.9, Fat 0.2, Sodium 1009, Carbohydrate 6.7, Fiber 3, Sugar 2.4, Protein 2.9
EGGPLANT (AUBERGINE) PARMESAN
this is a recipe i never thought i would like. but i LOVE it! it is so easy to make. sometimes i serve it over pasta, sometimes not. it's up to you. i have added meat to my spaghetti sauce before, but that really isn't necessary either because the eggplant is a meat substitute.
Provided by bratty
Categories Vegetable
Time 40m
Yield 1-2 eggplant slices, 8 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 350 degrees.
- mix egg and milk together in bowl, blend.
- heat olive oil in med frying pan.
- dip eggplant slices into egg/milk mixture.
- dip eggplant into breadcrumbs.
- place 4 slices at a time, into olive oil in frying pan.
- fry eggplant on each side, until each side is golden brown (you want them crispy, not mushy).
- remove eggplant from skillet, and place on paper towels to drain excess oil.
- repeat dipping and frying proces with other 4 eggplant slices.
- place 1/2 cup spaghetti sauce into 9x13 casserole dish.
- place eggplant into bottom of cassserole.
- pour spaghetti sauce over top of eggplant.
- sprinkle mozzarella/parmesan cheese over top of spaghetti sauce.
- bake in 350 degree oven for 30 minutes or until cheese is melted.
- serve over pasta if desired.
Nutrition Facts : Calories 378.9, Fat 30.2, SaturatedFat 4.8, Cholesterol 26, Sodium 297.5, Carbohydrate 23, Fiber 3.7, Sugar 5.5, Protein 5.1
EGGPLANT (AUBERGINE) ANTIPASTO
A great appetizer created for RSC#7. If you have never tried eggplant before this recipe will win you over! This makes a huge batch, so feel free to half it if you are not feeding a large crowd. Or can also freeze the extras to have on hand for another day.
Provided by Pamela
Categories Spreads
Time 1h
Yield 10 cups
Number Of Ingredients 13
Steps:
- Add all ingredients to a large saucepan and heat over medium heat until mixture bgins to boil.
- Reduce heat and simmer for 15-20 minutes, stirring often.
- Pour into freezer containers or canning jars leaving an inch headspace.
- Cool completely, label, and freeze.
- Defrost overnight before serving.
- Serve this on your favourite crackers or on toasted french bread slices.
- Makes a great gift!
Nutrition Facts : Calories 176.7, Fat 11.5, SaturatedFat 1.6, Cholesterol 5, Sodium 739, Carbohydrate 15.9, Fiber 2.9, Sugar 10.4, Protein 4.4
OVEN FRIED EGGPLANT (AUBERGINE)
This recipe appeared in "Cooking Light" magazine. This is a non-traditional way to prepare eggplant, but it really cuts the calories.
Provided by James Craig
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 2 ingredients, stir well.
- Spread evenly over both sides of eggplant slices.
- Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture.
- Place eggplant on a baking sheet coated with cooking spray.
- Bake@ 425 degrees for 12 minutes.
- Turn eggplant over; and bake an additional 12 minutes or until golden.
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ADOBO-STYLE EGGPLANT RECIPE | BON APPéTIT
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4.7/5 (61)Estimated Reading Time 3 minsServings 2
- Slice 1 lb. small Japanese or Italian eggplant (about 3) into quarters lengthwise, then cut crosswise into 2"-wide pieces. Place in a medium bowl. Add 1 Tbsp. sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper. Toss to evenly coat eggplant and let sit at room temperature at least 20 minutes and up to 2 hours.
- Peel and thinly slice 8 garlic cloves. Add 3 Tbsp. vegetable oil and half of garlic to a medium Dutch oven or other heavy pot. Cook over medium-high heat, stirring constantly with a wooden spoon, until light golden and crisp, about 5 minutes. Using a slotted spoon, transfer garlic chips to a plate; season lightly with salt.
- Place 4 oz. ground pork in same pot and break up into small pieces with wooden spoon. Season with ¼ tsp. Diamond Crystal or Morton kosher salt and cook, undisturbed, until deeply browned underneath, about 5 minutes. Using slotted spoon, transfer to another plate, leaving fat behind in pot.
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- Heat 2 tablespoons oil in a large Dutch oven over medium-high. Add chicken pieces; cook until browned, about 5 minutes per side.
- Increase heat to high; add garlic and ginger, and cook, stirring constantly, until just fragrant, about 30 seconds. Add soy sauce; cook until almost completely reduced, about 1 minute. Stir in stock, vinegar, oyster sauce, bay leaves, berbere, and pepper; bring to a boil. Reduce heat to low; cover and simmer 45 minutes.
- Remove Dutch oven from heat; let cool slightly, about 15 minutes. Remove chicken; set aside. Skim fat off liquid; discard. Bring liquid to a boil over medium; boil until reduced down to a glaze consistency, about 30 minutes. (You should have about 1/2 cup glaze.) Set aside.
- Heat remaining 2 tablespoons oil in a large nonstick skillet over high. Add eggplant; cook until browned on all sides, 8 to 10 minutes. Add glaze mixture to skillet; toss to coat eggplant. Transfer to serving platter. Garnish with basil; serve with chicken, or reserve chicken for another use.
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