CHINESE EGGPLANT IN GARLIC SAUCE
Eggplant is the star of vegetarian entrée. The aromatic sauce is flavored heavily with garlic and has just the right amount of Chinese five spice and chili oil.
Provided by Arlyn Osborne
Categories Sauces
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Add 3/4 cup of water and the cornstarch to a medium bowl. Whisk to combine. Add the soy sauce, brown sugar, hoisin, vinegar, Chinese five spice, garlic powder and red pepper flakes. Whisk to combine and set aside.
- To prepare the eggplant, slice the ends off of an eggplant. Slice into thirds horizontally, so you have 3 cylinders. Slice each cylinder lengthwise into quarters, so you have sticks. Repeat with remaining eggplants.
- Heat about 2 tablespoons of oil in a large nonstick skillet over medium high heat. Add half of the eggplant, season with salt and pepper, and cook until charred and softened, about 7 - 10 minutes. Transfer to a bowl and repeat with remaining half.
- Deglaze the pan with 2 tablespoons of water, scraping up the brown bits on the bottom of the skillet. Pour into the bowl with the eggplant.
- Lower the heat to medium and add about a teaspoon of oil to the skillet. Add the garlic and scallions and sauté for 30 - 60 seconds.
- Give the sauce mixture a good whisk and pour into the skillet. Let simmer until thickened, about 1 - 2 minutes.
- Add the eggplant and chili oil to the skillet. Season with salt. Stir to combine and let cook for 5 - 7 minutes so the eggplant can absorb all the flavors.
- Garnish with sliced scallions.
Nutrition Facts : Calories 111.1, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.1, Sodium 340.7, Carbohydrate 26.1, Fiber 8.4, Sugar 13.6, Protein 3.4
EMILY'S SUPER EGGPLANT SAUCE
This recipe makes a large amount of sweet, hearty tomato sauce, featuring eggplant, green pepper, onion, and garlic. Serve over egg noodles for a delicious dinner for six.
Provided by DIZTHEWONDERKID
Categories World Cuisine Recipes European Italian
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet over medium heat. Cook eggplant, bell pepper, onion, and garlic until soft and tender, stirring often.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain, and set aside.
- When done, transfer vegetables to a large stock pot. Stir in the diced tomatoes, tomato paste, sugar, and water. Simmer for 15 to 20 minutes, stirring occasionally. Serve hot over egg noodles.
Nutrition Facts : Calories 512.5 calories, Carbohydrate 67.4 g, Cholesterol 54.1 mg, Fat 22.2 g, Fiber 7.1 g, Protein 12.1 g, SaturatedFat 3.3 g, Sodium 442.3 mg, Sugar 14.4 g
EGGPLANT WITH GARLIC SAUCE
Provided by Paula Disbrowe
Categories side dish
Time 30m
Yield Serves 3 to 4
Number Of Ingredients 11
Steps:
- Place the eggplant in a large bowl. Sprinkle all over with salt and toss. Set aside.
- In a small bowl, whisk together the soy sauce, sugar and cornstarch until the cornstarch dissolves. Stir in 3/4 cup water, the garlic and the soybean and chili pastes.
- In a large wok or sauté pan, heat 1 tablespoon of the oil over high heat. When the oil just starts to smoke, add the pork, season with salt and cook, stirring, until no longer pink, about 2 minutes. Using a slotted spoon, transfer the pork to a plate.
- Dab eggplant dry with paper towels. In the wok, heat the remaining 1 tablespoon oil over medium high until it just starts to smoke. Add the eggplant, and sauté until lightly browned and tender, about 5 minutes. Add the soy-sauce mixture. Cook, stirring, for about 1 minute. Once the sauce thickens, add the pork and 3/4 cup water. Bring to a boil, and then reduce to a lively simmer until the sauce thickens and the eggplant is tender, about 10 to 12 minutes, stirring occasionally. Season to taste with salt. If you choose, serve with rice.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 16 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 438 milligrams, Sugar 6 grams
SWEET AND SOUR EGGPLANT WITH GARLIC CHIPS
This vibrant eggplant dish relies heavily on simple pantry staples, but gets its complex flavor from the clever use of garlic: First, you make garlic chips, then you fry eggplant in the remaining garlic-infused oil. Since garlic chips can burn easily, the key here is to combine the garlic and oil in an unheated pan for even cooking. As the oil heats up, the garlic will sizzle rapidly as the moisture cooks off. When it slows down, the garlic slices should be crisp. Be sure to remove the chips just as they begin to turn golden, as they will continue to cook after being removed from the oil. The rest is easy: Sauté the eggplant, create a quick soy sauce glaze, sprinkle with herbs and garlic chips, and serve.
Provided by Sue Li
Categories dinner, easy, quick, weeknight, one pot, vegetables, main course, side dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Set a small sieve over a heatproof bowl. Combine garlic and oil in a medium skillet and heat over medium-low. Cook garlic until light golden brown and crisp and the bubbles have subsided, 3 to 4 minutes, then quickly strain the garlic chips into the sieve set over the bowl. Transfer the garlic chips to a paper towel-lined plate, season with kosher salt and set aside. Transfer the garlic oil back to the skillet.
- Heat the garlic oil over medium-high. Add the eggplant in batches, adding more as they shrink in size and space permits, and cook, stirring occasionally, until cut sides of eggplant are golden-brown and skins are slightly wrinkled, 6 to 8 minutes.
- Add the soy sauce, sugar, vinegar and red-pepper flakes and reduce the heat to medium-low. Simmer, tossing the eggplant to coat, until sauce thickens, 1 to 2 minutes. Serve topped with fresh herbs and garlic chips.
EGGPLANT WITH GARLIC SAUCE
Make and share this Eggplant With Garlic Sauce recipe from Food.com.
Provided by Abby Falck
Categories Vegetable
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Cut eggplant into 1-inch cubes.
- Mince garlic and set aside.
- Combine all remaining ingredients except oils in a small bowl and set aside.
- Heat vegetable and sesame oils in a large skillet over medium-high heat until shimmering.
- Add eggplant and fermented black beans, cover loosely, and cook, turning occasionally, until eggplant is softening but still firm in the middle, about 6-8 minutes.
- Turn down heat to medium-low and uncover.
- Add garlic and stir constantly until garlic is fragrant and lightly cooked, about 30-45 seconds.
- Stir sauce and pour over eggplant.
- Cook, stirring frequently, until sauce is thick and eggplant is soft, about 2-4 minutes.
- Serve hot with white rice.
Nutrition Facts : Calories 225.5, Fat 15.4, SaturatedFat 2, Sodium 836, Carbohydrate 21.9, Fiber 9.6, Sugar 8.7, Protein 4
EGGPLANT WITH GARLIC SAUCE
A mildly spicy (or very spicy if you like) eggplant dish. My mother has been making this for me since I was a child. It is SO GOOD!!
Provided by Whats that Burning smell?
Categories World Cuisine Recipes Asian Chinese
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.
Nutrition Facts : Calories 186.8 calories, Carbohydrate 29.2 g, Fat 8 g, Fiber 13.2 g, Protein 4.9 g, SaturatedFat 0.7 g, Sodium 223.6 mg, Sugar 13.2 g
GRILLED EGGPLANT WITH GARLIC SAUCE AND MINT
Provided by Bobby Flay | Bio & Top Recipes
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Make a paste by smashing the garlic with a little salt and add to a small bowl. Whisk in the vinegar, soy, sesame oil, and red chili flakes.
- Heat grill to high. Brush eggplant with oil and season with salt and pepper. Grill until slightly charred and just cooked through. Slice each half into 1/2-inch slices and place on a platter. Drizzle with the vinegar mixture and sprinkle with mint or cilantro.
EGGPLANT (AUBERGINE) WITH GARLIC CREAM SAUCE
This is an extraordinary recipe. The sauce is made with only 60 cloves of garlic! I've been astounding guest with this dish since 1981. Be daring, discover how mild & delicious the garlic sauce taste. The recipe came from a cookbook called "Sunday Best". Eggplant is my favorite vegetable. I've collected over 500 eggplant recipes over the years. It's not diffucult.
Provided by ameatlanta
Categories Savory Pies
Time 2h
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 367.3, Fat 18, SaturatedFat 9.4, Cholesterol 77.2, Sodium 266.5, Carbohydrate 42.4, Fiber 10.9, Sugar 12.6, Protein 14.6
EGGPLANT WITH GARLIC SAUCE
I found this recipe in a 1981 issue of Bon Appetit. It was in the Great Cooks section featuring a "Chinese New Year's Feast".
Provided by Leslie in Texas
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- Place pork in mixing bowl.
- Add sherry, egg white and salt and mix with hands until egg white is foamy.
- Add cornstarch and mix again until smooth.
- Cover and refrigerate at least 1 hour.
- For Sauce: Combine broth,soy sauce.vinegar,sugar,dissolved cornstarch, chili paste and wine or sherry in small bowl and mix well; set aside.
- Heat 4 cups oil in wok or deep fryer to 350 degrees.
- Add eggplant in small batches and fry until lightly colored.
- Drain on paper towels,pressing to remove as much oil as possible.
- Let same oil cool down to 280 degrees.
- Add pork and stir constantly until pieces separate.
- Cook 1 minute longer; drain in sieve.
- Can be done 6 to 8 hours ahead to this point and refrigerated.
- Heat 1 tablespoon oil in wok or large skillet over high heat.
- Add peppers, ginger and garlic and stir-fry 10 to 15 seconds.
- Add eggplant, pork and sauce (stir before adding) and stir-fry gently until heated through and sauce is bubbling and thickened.
- Stir in green onion.
- Remove from heat and stir in sesame oil; serve immediately.
Nutrition Facts : Calories 1094, Fat 113.5, SaturatedFat 15.2, Cholesterol 28.1, Sodium 395.4, Carbohydrate 8.8, Fiber 1.9, Sugar 4.2, Protein 10.5
EGGPLANT IN GARLIC SAUCE
If you're fond of Chinese food, you will love this! Simple, no fuzz home cooked meal your family will enjoy.
Provided by shygirl
Categories Pork
Time 50m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cut eggplants to sticks.
- Sprinkle with salt and squeeze out water.
- Heat wok and stir fry garlic in oil 30 seconds.
- Add the ginger, stir fry till fragrant.
- Dump in ground pork, sautetill no longer pink.
- Add in eggplants and green onions.
- Pour in stock, chili garlic, hoisin, soy, sherry, sesame oil.
- Simmer awhile till flavor incorporates.
- Serve hot with rice.
Nutrition Facts : Calories 238.6, Fat 12, SaturatedFat 3.4, Cholesterol 27.3, Sodium 163.2, Carbohydrate 25.1, Fiber 13.6, Sugar 10.3, Protein 11.1
EGGPLANT WITH GARLIC SAUCE AND STICKY RICE
Eggplant with garlic sauce is one of my favorite dishes at Chinese restaurants. This version tastes slightly different because it is not wok-fried; it is much less oily than the traditional version but has a similar sweet/spicy/salty sauce. I like to use sushi rice in this recipe, but any kind of white rice or even parboiled precooked brown rice will work. Use this recipe to make almost anything with garlic sauce-broccoli, tofu, chicken, or whatever you like. Edamame are soybeans. The Japanese traditionally like to munch on these, boiled and salted, as a healthy source of protein. If you aren't familiar with jicama, try it-it is a light, crunchy, slightly starchy root vegetable. It peels easily with a vegetable peeler and is wonderful raw in salads or as a crudité. If not using jicama, substitute carrots or celery in thin strips or a four-ounce can of sliced bamboo shoots, drained.
Yield serves 2
Number Of Ingredients 17
Steps:
- Preheat the oven to 450°F.
- Wipe the inside and lid of a cast-iron Dutch oven with sesame oil.
- Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot, add 1 cup of the broth, and stir to make an even layer.
- Add the eggplant and sprinkle with scallions. Salt liberally (1/8 to 1/4 teaspoon), keeping in mind that the soy sauce will also add quite a bit of salt.
- In a small bowl, mix the garlic, soy sauce, sugar, vinegar, sake, chili oil, cornstarch, the remaining 2 tablespoons of broth, and the red pepper flakes. Mix well to dissolve the cornstarch and sugar. Pour half the mixture over the eggplant, distributing evenly.
- Add the jicama and bell pepper to the pot. Scatter on the edamame. Pour the rest of the soy mixture over all.
- Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. If there are still crunchy spots in your rice, leave the pot covered for 3 to 5 minutes after removing it from the oven. If there is too much extra liquid, remove the lid and let sit for 3 to 5 minutes before serving.
- Calories: 668
- Protein: 26g
- Carbohydrates: 114g
- Fat: 13g
- Cholesterol: 0
- Sodium: 2458mg
- Fiber: 11g
BROILED EGGPLANT WITH GARLIC SAUCE
Categories Garlic Side Broil Vegetarian Low Cal Eggplant Vegan Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 7
Steps:
- Score cut sides of eggplant in a cross-hatch pattern and sprinkle with salt. Let eggplant stand 30 minutes. Rinse eggplant and pat dry.
- Preheat broiler.
- In a small bowl whisk together garlic, soy sauce, vinegar, and sesame oil.
- Arrange eggplant, cut sides down, on oiled baking sheets and brush skins lightly with vegetable oil. Broil eggplant 3 to 4 inches from heat until skins are softened, 3 to 4 minutes. Turn eggplant and brush lightly with more vegetable oil. Broil eggplant 3 to 4 minutes, or until flesh is golden. Transfer eggplant with a slotted spatula to a platter and brush with garlic sauce.
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- Prepping the eggplant. This step is the most important one because eggplant needs special attention to get the best out of it. I want to ensure my eggplant to be less oily.
- Prepping the meat sauce. Yuxiang 鱼香 is the seasoning mixture of Chinese cooking widely used for cooking eggplants. It is originated from the Sichuan province but has long been spread to other regions in China and Asia.
- Oil blanching the eggplant. Oil blanching means to deep frying the food briefly, then follow by stir-frying together with other ingredients to complete the cooking process.
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