Eggplant Aubergine Stir Fry Food

ROASTED BABY EGGPLANT WITH STIR FRY SAUCE

Steps:

• Pre heat the oven to 430ºf / 220ºc
• Cut the tops off of the eggplants to remove the stem and leaves. Cut the eggplants in half and place cut side up on a baking sheet.
• Mix the olive oil and honey together in a small bowl and add a pinch of salt, pepper and chili powder and combine.
• Brush the honey mixture over the cut side of the eggplants and place in the pre heated oven for 20 minutes until they are soft.
• While the eggplants are roasting, mix all of the ingredients for the sauce together in a jug.
• Heat a large skillet or wok on a high heat on the stove top, add the cooked eggplants and pour over the stir fry sauce.
• Cook for 3 to 5 minutes, while stirring, until the sauce has thickened. Serve.

STIR-FRIED EGGPLANT

Steps:

• Heat 2 tablespoons olive oil in a large skillet over high heat. Add 1 cubed Japanese eggplant and 3 smashed garlic cloves; stir-fry until tender, about 5 minutes. Add 1 pint grape tomatoes and cook until softened, about 5 more minutes. Season with salt and a pinch of sugar. Top with a handful of chopped cilantro.
• Serves: 4; Calories: 110; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 2 grams; Total carbohydrates: 12 grams; Sugar: 5 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 127 milligrams

TERIYAKI SESAME EGGPLANT (AUBERGINE) STIR FRY

Steps:

• Heat olive oil in large pan and add all the vegetables.
• Stir fry until tender but still slightly firm.
• Add teriyaki and soy sauce and stir to blend.
• Season with salt and pepper to taste if needed.
• serve hot with white steamed rice.

SPICY STIR-FRIED EGGPLANT (AUBERGINE)

Steps:

• Heat oil in wok or large skillet on medium high.
• Add eggplant.
• After 1 minute, reduce heat to medium.
• Sprinkle with spice mixture.
• Stir.
• Cook, stirring frequently, for 15-20 minutes.
• Every minute, add about 1 T lemon-water.

SZECHWAN EGGPLANT STIR-FRY

Steps:

• Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.
• Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed.
• After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds, Thai basil, and cilantro and serve.

PORK AND EGGPLANT (AUBERGINE) STIR-FRY

Steps:

• Cut pork lengthwise in half, then across into very thin pieces.
• Toss with 1 tablespoon of the soy sauce and set aside.
• Combine the remaining soy sauce, fish sauce, lime juice, sugar, cornstarch, water and chili paste in a bowl, set aside.
• Heat the oil in a large, nonstick skillet over medium-high.
• Add the pork and cook, stirring, about 2 minutes, or until it just loses its pink color.
• Transfer to a plate.
• Add the eggplant to the skillet and cook, stirring, until it is lightly browned and no longer spongy, 5 to 6 minutes.
• Transfer to the plate with the pork.
• Add the garlic to the skillet and cook, stirring, 1 to 2 minutes.
• Mix the sauce briefly to be sure the cornstarch is evenly dispersed, then stir the sauce into the skillet.
• Add the pork and eggplant, and cook until the sauce is thick and glossy and the pork and eggplant are cooked through.
• Stir in the scallions and cilantro and serve immediately.
• Makes 4 servings.

PORK & AUBERGINE NOODLE STIR-FRY

Steps:

• Heat the oil in a wok or high-sided frying pan and fry the mince for 5-8 mins, until brown and starting to crisp at the edges. Add the aubergine and stir-fry for another 15 mins until soft and translucent.
• Meanwhile, cook the noodles following pack instructions, then drain. Mix the soy sauce, vinegar, cornflour and 2 tbsp water together in a small bowl and set aside.
• Add the grated ginger and ginger matchsticks, the garlic and chilli to the mince and stir-fry for a minute before adding the spring onion and pak choi. Stir-fry for another few minutes before adding the sauce. Bring to a bubble and cook until the sauce has thickened slightly and coats the aubergine. Scoop half the stir-fry into a bowl and leave to cool for your leftover pork & aubergine lettuce cups. (See tip, below.)
• Toss the drained noodles with the remaining stir-fry in the wok until the noodles are coated in the sauce. Divide between warmed bowls.

CRISPY FRIED EGGPLANT (AUBERGINE)

Steps:

• Peel eggplant and slice into 1/4 inch slices.
• Add salt to egg and beat.
• Add cheese to breadcrumbs.
• Dip eggplant slices into cornstarch and shake off excess.
• Dip into egg.
• Press breadcrumb onto slices.
• Fry till golden.
• Salt to taste.

EGGPLANT (AUBERGINE) -TOFU STIR FRY

Steps:

• Place tofu in colander. Place colander into a large bowl.
• Allow to drain 3-4 hours-up to overnight covered,in fridge.
• Combine broth, zest, soy, sugar and cornstarch in bowl.
• Whisk well and set aside.
• Heat 1 tbls oil in skillet or wok.
• Add eggplant and water.
• stir and cover.
• Cook over medium heat about 8 minutes until tender, stirring occasionally.
• Remove eggplant and place in bowl with cover to keep warm.
• Raise heat to high and add 1 tbls of oil.
• Add tofu and mushrooms.
• Cook about 5 minutes, stirring constantly.
• Add garlic and 1/2 of green onions.
• Cook~ 1 minute.
• Add bok choy, stir fry until vegetables start to lightly brown.
• Add broth and eggplant.
• Bring to a boil.
• Reduce heat to a simmer for 2-3 minutes.
• Add diced mango.
• Place in serving bowl and sprinkle with sesame oil and the rest of green onions.
• Serve with steamed rice.

EGGPLANT (AUBERGINE) -TOFU STIR FRY

Steps:

• Heat 1T oil in large frying pan over medium high heat.
• Cook tofu in oil for 3-4 minutes per side, flipping once, until golden and crisp. Remove tofu from pan.
• In heated pan with residual oil, saute eggplant cubes until fully cooked but not soggy. This may take 5-10 minutes depending on how large you cut the eggplant. Remove eggplant from pan.
• Meanwhile, prepare sauce. In a 1 or 2 cup measuring cup, stir together soy sauce, lime juce, sugar, flour, sesame oil. Add enough water to make about 2/3 cup liquid. May add more or less water if you like an especially thick or thin sauce.
• Add 1T of oil to the hot pan. Cook ginger in hot oil for about 1 minute, then add jalapeno, green onion, and garlic. Cook for about 2 minutes more.
• Add cooked tofu and eggplant to pan with ginger mix. Cook and stir for about one more minute.
• Pour sauce mixture into pan, bring to boil and cook, stirring, until thickened. This will only take a minute or two.
• Add chopped cilantro to pan and stir to combine.
• Serve with plenty of hot cooked rice.

EGGPLANT (AUBERGINE) STIR-FRY

Steps:

• Cut eggplants in half lengthwise, then into 1 inch wedges crosswise. Season with salt and pepper.
• Stir-fry eggplant in batches until seared and sticky, about 3 minutes per batch. Add more oil as needed.
• Remove eggplant from pan.
• Stir-fry green onions, ginger, garlic, and chile for 1 minute.
• Add chicken broth to the pan.
• In a small bowl, combine soy sauce, vinegar, sugar, and cornstarch.
• Add mixture to the pan and cook for another minute.
• Add eggplant to the pan and toss until the sauce is absorbed.
• Serve over rice. Garnish with sesame seeds and cilantro leaves.