Eggplant Aubergine Adobo Food

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FILIPINO EGGPLANT (AUBERGINE) ADOBO



Filipino Eggplant (Aubergine) Adobo image

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

5 cups diced eggplants, cut in 1 1/2-inch cubes
1 pinch salt (optional)
1/3 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
6 garlic cloves, minced
1/2 teaspoon fresh ground black pepper

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



Eggplant (Aubergine) Adobo image

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

4 cups eggplants, cut into 2x2 inch pieces
1/2 cup white vinegar
1/4 cup soy sauce
1 tablespoon garlic, finely minced
cooking spray
black pepper, if desired
red chili pepper flakes, if desired

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



Eggplant (Aubergine) Parmesan image

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

1 eggplant, washed and sliced into 8 1/2 inch slices, i use the nicer ones from the center and work my way out
2 cups mozzarella-parmesan cheese blend
1 egg
1/2 cup milk
1 1/2 cups breadcrumbs, seasoned with garlic powder
salt
pepper
1 cup olive oil
2 cups spaghetti sauce
cooked pasta

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



Eggplant (Aubergine) Antipasto image

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

2 cups eggplants, peeled and finely chopped
4 cups crushed tomatoes
1 cup green pepper, seeded and finely chopped
1 (120 g) can tuna in water, drained
1 large onion, finely chopped
1 cup green beans, chopped finely
4 garlic cloves, crushed
1 pinch clove
1 pinch cinnamon
1/4 cup sugar
2 teaspoons salt
1/2 cup balsamic vinegar
1/2 cup oil

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)



Oven Fried Eggplant (Aubergine) image

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

1/2 cup fat-free mayonnaise
1 tablespoon minced onion
1 lb unpeeled eggplant, sliced-about 12 (1/2 inch slices)
1/3 cup fine dry breadcrumb
1/3 cup grated parmesan cheese (or parmesan alternative, like asiago)
1/2 teaspoon dried Italian seasoning
vegetable oil cooking spray

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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EGGPLANT ADOBO RECIPE - SHELDON SIMEON | FOOD & WINE
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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.
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Eggplant aubergine adobo is the best recipe for foodies. It will take approx 30 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make eggplant aubergine adobo at your home. The ingredients or substance mixture for eggplant aubergine adobo recipe that are useful to cook such type of recipes are: Eggplants
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Filipino Eggplant (Aubergine) Adobo Recipe
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FILIPINO EGGPLANT (AUBERGINE) ADOBO RECIPE - FOOD.COM
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ARE AUBERGINE AND EGGPLANT THE SAME THING? - THE COOKFUL
Aubergine is a French word, and it is how Europeans refer to what Americans would typically call an eggplant. We call it eggplant because the original aubergine that was brought to North America by immigrants looked like white eggs. This was white brinjals, an eggplant variant that fell out of style when compared to the larger longer purple and ...
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