Eggplant Aubergine In Hot Sauce Food

EGGPLANT (AUBERGINE) WITH GARLIC CREAM SAUCE

Steps:

• Salt and sweat the eggplant pieces for 30 minutes.
• Preheat oven 400 degrees.
• Meanwhile, heat 1 Tb.
• olive oil, saute onion until limp and golden.
• Add rest of ingredients through salt& pepper.
• Bring to boil, reduce heat and simmer, uncovered for 30 minutes, until sauce is thick and chunky.
• Or use any tomato sauce you personally like.
• Best if thick and chunky.
• Boil the unpeeled garlic cloves in water to cover for 2 minutes.
• Can skip, if your cloves are already peeled.
• Drain, hit each clove lightly with mallet or flat side of large knife.
• Peel.
• Place in a small saucepan with stock to cover.
• Simmer for about 45 minutes.
• Replenish stock as needed.
• Whirl garlic and stock in blender until pureed.
• Set aside.
• Rinse and drain eggplant of salt.
• Brush a large baking sheet with 1/4 olive oil.
• Place in oven until hot.
• Place eggplant on hot pan.
• Bake 25-30 minutes.
• Check frequently, turn with tongs after 15 minutes, do not burn or allow to become crisp.
• Looking for soft, golden, and cooked eggplant.
• May need more oil.
• Drain and blot off oil with paper towel.
• Reduce oven to 350 degrees.
• Heat 4 Tbs.
• butter in heavy saucepan.
• Whisk in flour.
• Let roux cook over low heat, stirring constantly, for 3-4 minutes.
• Whisk in hot scalded milk.
• Cook gently, stirring frequently for 10-15 minutes.
• Add salt and pepper to taste,.
• and stir in garlic puree.
• Remove from heat.
• Beat egg.
• Beat some of sauce into the egg to temper.
• Beat egg into sauce.
• Taste for seasoning.
• Place half of tomato sauce on bottom of a 2quart pan.
• Spread 1/2 tomato sauce on bottom, top with 1/2 eggplant slices, spread remaining tomato sauce over eggplant, top with remaining eggplant.
• Pour the garlic cream sauce over all.
• Sprinkle with grated Parmesan cheese.
• Bake 45-60 minutes til golden brown and bubbling.
• Can be vegan leave off cheese.

EGGPLANT (AUBERGINE) SAUCE FOR PASTA

Steps:

• In a very large kettle, heat olive oil over medium heat.
• Add onion and garlic; cook until the onion is soft.
• Add tomatoes, eggplant, bell pepper, tomato paste, basil, oregano, sugar, salt, pepper, and wine; stir.
• Bring to boil; reduce heat, cover and simmer for 30 minutes, stirring occasionally.
• Put into hot jars and seal.
• Makes 7 pints or 4 quarts.
• Process in hot water bath for 40 minutes.
• This is very good served over pasta with Mozzarella cheese.

HOT CHINESE EGGPLANT (AUBERGINE)

Steps:

• Cut unpeeled eggplant into 3/4" by 3/4" by 2" sticks.
• Place strips in a colander, sprinkle with salt and toss to coat.
• Let drain for 30 minutes.
• Rinse.
• Squeeze to remove water.
• Mix first 5 ingredients in a bowl.
• In a skillet or wok heat the oil.
• Add the eggplant, garlic and ginger.
• Stir fry over high heat for 3 minutes.
• Add sauce and stir well.
• Reduce heat to medium low, simmer 15 minutes.
• Gradually turn up heat.
• Cook until sauce is reduced to a thick glaze.
• Garnish with sesame seeds.
• Serve immediately.

EGGPLANT (AUBERGINE) WITH HOT GARLIC SAUCE

Steps:

• Cut eggplant 1/2-inch wide by 2-inch long strips.
• Saute 1/2 the eggplant in 1/2 the oil in a non-stick pan/wok, until soft.
• When browned and soft, remove from pan about 5 minutes.
• Then repeat with rest of eggplant or sautee in 2 pans.
• On low heat, cook garlic, ginger, and hot bean paste for a minute, then add sugar, soy sauce and stock/water.
• Add water chestnuts.
• Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms.
• If sauce is too thin, thicken with 1t corn starch mixed with 2t water.
• Fold sesame oil.
• Top with green onions and sesame seeds.
• Serve hot or cold with white rice.

EGGPLANT (AUBERGINE) IN HOT SAUCE

Steps:

• NOTE if using American Eggplant, use baby eggplant and it should be peeled. Slice the same way.
• Heat saute pan over high heat with some broth then add ginger, garlic and eggplant slices; stir fry until eggplant becomes thoroughly soft. [note to save time you can nuke the eggplant slices until almost done]. Note if you decide to nuke it or bake it a bit first sprinkle with the szechaun pepper in this step instead of adding it to the next step.
• Add bean sauce, szechaun pepper, Braggs or soy sauce, vegetable broth and sesame oil stirring for 1 minutes over high heat.
• Add black pepper, vinegar and green onion; stir until hot and blended.
• Serve garnished with parsley. You may serve over rice.
• Note: The vegetable broth was a medium one. Not too light nor overly rich. However the recipe seems that it would allow you to try either one in place of the medium broth. I will give it a shot when I have some made up for that.

EGGPLANT (AUBERGINE) GLAZED WITH HOISIN SAUCE

Steps:

• Slice a bit off the skin side of the eggplant so they lie flat, and score both sides in a criss-cross pattern.
• Heat your grill to medium.
• Combine hoisin and oil, and whisk vigorously, set aside.
• Brush both sides of your eggplant halves with 1/2 tablespoon oil, and season with salt.
• Grilled until charred and tender, approximately 5-7 minutes.
• With a brush, generously coat both sides of eggplant with the reserved hoisin/oil mixture.
• Return eggplant to grill and allow to glaze 1 minute per side, no more, as it will burn.
• Serve immediately!
• ENJOY!

CHUNKY EGGPLANT (AUBERGINE) SAUCE FOR PASTA

Steps:

• In a pressure cooker, heat oil over medium-high heat.
• Add onion and garlic; cook, stirring frequently, for 1 minute.
• Add water, tomato paste, eggplant, tomatoes, basil, salt and red pepper flakes.
• Following manufacturer's directions bring to high pressure.
• Cook 4 minutes, then allow pressure to come down.
• Remove lid and cook, stirring, until sauce is thick.
• Serve hot over pasta and sprinkle with parmesan cheese, if desired.