Eggplant Aubergine Asiago Food

EGGPLANT (AUBERGINE) ASIAGO

Steps:

• Peel eggplant and slice into 1/2 inches slices.
• Mix flour,salt and pepper in a bowl.
• Mix egg and milk in a different bowl.
• Heat 1/4 cup vegetable oil in a med frying pan.
• Dip eggplant slices into flour,egg/milk mixture and into flour again.
• Place 4 slices at a time into oil in frying pan.
• Fry eggplant on each side until each side is golden brown.
• Remove eggplant from pan and place on paper towels to drain.
• Wipe pan clean and repeat above process above to cook the rest of eggplant.
• In a medium saucepan add 1/8 cup olive oil, add chopped shallot, cook until tender.
• Add tomatoes, sugar, garlic, Italian seasoning and white wine. Cook on low heat for 10 minutes.
• In a 8x8 baking dish cover bottom with tomato mixture.
• Place a single layer of eggplant on bottom dish.
• Pour tomato mixture over eggplant.
• Sprinkle asiago cheese over top of tomatoes.
• Repeat process for next layers.
• Bake at 350 degrees for 25 minutes or until cheese is melted.

JAPANESE EGGPLANT (AUBERGINE) SAUTE

Steps:

• Combine Soy sauce, mirin, crushed garlic and ginger in a bowl.
• Slice your eggplant thinly and into small pieces.
• Toss eggplant in hot pan (I use a spray oil like Pam) with the sauce mixture.
• Sauté at a medium heat until very tender, about 10 minutes.
• Add a little water to keep the veg moist if necessary.
• Great as a side dish for fish or chicken.
• Add diced medium firm tofu or any other protein for a very simple, quick meal.

OVEN FRIED EGGPLANT (AUBERGINE)

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.

HERB GRILLED EGGPLANT (AUBERGINE)

Steps:

• Mix together oil and herbs in a large bowl.
• Add the eggplant and marinate for 3 minutes.
• Place the slices over hot coals and grill on both sides until just soft.
• Serve immediately.

SPICY CHINESE EGGPLANT (AUBERGINE) AND CHICKEN

Steps:

• Combine Spicy Sauce Ingredients.
• Cut up chicken to desired size.
• Peel eggplant and cut up to desired size.
• Deep fry eggplant submerged in Canola Oil in a wok about 2 minutes, then remove and place on paper towel to drain.
• Stir Fry garlic in wok, about 10 seconds.
• Cook chicken.
• Add Spicy Sauce into wok and simmer then add cornstarch.
• Add eggplant and stir, about 30 seconds.
• Serve and Enjoy!

JAPANESE EGGPLANT (AUBERGINE) WITH TOFU

Steps:

• In small saucepan over medium heat, bring sherry, dark sesame oil, garlic, ginger root, vinegar, and 1 TBS of the soy sauce to a low simmer.
• Thoroughly stir cornstarch into water until well blended and add to saucepan.
• Simmer sauce until thickened, then turn off heat, cover and set aside.
• Heat a large skillet or wok over medium-high heat for 1 minute, then add the light sesame oil (or vegetable oil) and heat the oil for a minute.
• Add the chopped onion to the skillet, and saute until tender but not golden.
• Add the diced tofu to the skillet and saute up to 10 minutes to remove excess moisture.
• Add the eggplant and sprinkle with remaining 1 TBS of soy sauce, and saute until tender but not mushy.
• Stir in sauce.
• Serve over brown rice.