HOT AND SOUR CHINESE EGGPLANT
Eggplant is sauteed, then coated in a spicy sweet sauce. It is simple and delicious! I'm sure you'll enjoy this!
Provided by Bonnie
Categories Side Dish Vegetables Eggplant
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse well, and drain on paper towels.
- In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately.
Nutrition Facts : Calories 153.4 calories, Carbohydrate 21.1 g, Fat 7.8 g, Fiber 9.5 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 1507.3 mg, Sugar 10.2 g
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.
SWEET-AND-SOUR EGGPLANT
Categories Garlic Olive Pepper Tomato Vegetable Appetizer Fry Cocktail Party Eggplant Capers Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 quart, or 10 servings (as part of antipasti)
Number Of Ingredients 18
Steps:
- Cut eggplant into 1/2-inch cubes and transfer to a colander. Toss with 2 tablespoons sea salt. Let drain 1 hour.
- While eggplant drains, heat 2 tablespoons oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté three fourths of garlic, stirring, until golden, about 1 minute. Add tomato paste and cook, stirring, 1 minute. Add tomatoes with their juice, then reduce heat and simmer, uncovered, stirring occasionally, until thickened, 20 to 25 minutes.
- Bring 3 cups salted water to a boil in a 1- to 1 1/2-quart saucepan, then cook celery until tender, 5 to 7 minutes. Drain in a colander and rinse under cold water to stop cooking.
- Gently squeeze eggplant to remove excess moisture and pat dry. Heat 1/4 inch oil (about 2 cups) in a 12-inch heavy skillet over moderately high heat until it registers 360°F on thermometer, then fry eggplant in 4 batches, stirring and turning constantly with a slotted spoon, until browned and tender, 3 to 5 minutes per batch. (Return oil to 360°F between batches.) Transfer to paper towels.
- Pour off all but 2 tablespoons oil from skillet, then reduce heat to moderate and cook onion, bell pepper, and remaining garlic, stirring occasionally, until golden, about 10 minutes. Add tomato sauce, eggplant, celery, olives, capers, vinegar, sugar, pepper, and remaining teaspoon sea salt and simmer, uncovered, stirring occasionally, 15 minutes. Cool to room temperature, uncovered, then chill, covered, at least 8 hours.
- Just before serving, stir in parsley and basil. Serve cold or at room temperature.
HOT AND SPICY EGGPLANT PATTIES
Provided by Food Network
Time 1h11m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Place the diced eggplant in a small deep bowl. Season with salt and compress with heavy object. Let it stand for approximately 1 hour. Squeeze out excess juice and set aside.
- In a small frying pan, begin to heat 6 tablespoons extra-virgin olive oil, 2 cracked garlic cloves, hot pepper. When fragrant, add the eggplant and diced mushrooms for approximately 3 minutes until brown and crisp. Discard the garlic.
- In a bowl, beat eggs, add grated cheese, black pepper, remaining 2 tablespoons of extra-virgin olive oil, chopped fresh basil, and parsley. Add the eggplant, mushrooms, 2 garlic finely chopped cloves, and bread crumbs, and mix thoroughly.
- Heat vegetable oil in a large non-stick frying pan or skillet. Wet your hands and begin to scoop 1/2 cup of mix to make patties. Start to fry when oil is very hot. Cook for 4 minutes on each side until golden brown. Remove from pan and place on tray lined with paper towels to cool and absorb excess oil. Serve immediately.
SWEET-AND-SOUR VENETIAN EGGPLANT
Provided by Molly O'Neill
Categories weekday, appetizer, side dish
Time 1h30m
Yield Six to eight servings
Number Of Ingredients 12
Steps:
- Slice the eggplants into -inch-wide slabs lengthwise, and then across into 1-inch-long strips. Salt each piece and set aside for 1 hour. Brush off the salt, drain and pat dry.
- Warm 2 tablespoons of the oil in a large nonstick skillet. When very hot, add i of the eggplant slices and brown on each side. Drain and set aside. Repeat with the remaining eggplant, using 2 tablespoons of oil for each batch.
- Add 2 tablespoons of oil to the pan. Heat and add the onions. Cook over medium heat, stirring frequently, until the onions are very soft. Add the sugar, raisins and orange zest. Stir to combine. Add the vinegars and wine. Toss and cook until soupy, remove from heat and stir in the pine nuts.
- Place i of the eggplant in a layer on the bottom of a large loaf pan. Arrange 5 of the anchovy strips on top of the eggplant, then smooth i of the onion and raisin mixture over this. Repeat until all the ingredients have been used. Fold wax paper over the eggplant and weight it well for 3 days in the refrigerator. Drain. Slide the mixture into a serving bowl and serve.
Nutrition Facts : @context http, Calories 295, UnsaturatedFat 17 grams, Carbohydrate 22 grams, Fat 21 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 726 milligrams, Sugar 14 grams
SWEET AND SOUR EGGPLANT RECIPE BY TASTY
Here's what you need: eggplant, oil, cumin seed, garlic, onion, red pepper flakes, ketchup, vinegar, salt, water, fresh coriander, rice
Provided by Indrani Das
Categories Dinner
Yield 6 servings
Number Of Ingredients 12
Steps:
- Cut the eggplant into medium sized pieces.
- In a frying pan, put some oil and lightly fry the eggplant pieces. Remove them from the pan.
- Using the same fry pan, add some oil. Then, add the cumin seeds and chopped garlic. Fry for 15 seconds, then add the onion and red pepper flakes. Fry for 3 minutes. Add the eggplants and stir it. Add the ketchup and mix it well.
- Add the vinegar and mix it. Cover the pan and keep on low heat for 8 minutes. Take off the lid, then add the salt and a little bit of water (if necessary). Cook for 4 minutes without the lid.
- Sprinkle the coriander over and turn off the heat.
- Serve with plain rice or biriyani.
Nutrition Facts : Calories 287 calories, Carbohydrate 29 grams, Fat 18 grams, Fiber 6 grams, Protein 2 grams, Sugar 13 grams
HOT AND SOUR EGGPLANT
You can serve this as a vegan main dish on top of cooked grains or as a side dish. I like it on the side with some fried rice loaded with vegetables and some grilled chicken. Other vegetables, like colored peppers and chunks of onion, can be added. The secret is the sauce. If your eggplants are not young and tender, peel them first.
Provided by zeldaz51
Categories Vegetable
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Place the eggplant cubes in a large bowl, sprinkle them with the salt, and add cool water to cover. Place a saucer or bowl on top to keep eggplant submerged. Let soak 30 to 45 minutes, then drain, rinse, and dry on paperr towels.
- Whisk together the remaining ingredients EXCEPT the garlic and the oil in a small bowl and set it aside.
- Heat the vegetable oil in a large skillet or wok on medium-high heat. Add the dried eggplant cubes and stir-fry until tender and browning, about 5 to 10 minutes. Add the minced garlic during the last 30 seconds of stir-frying.
- Pour in the sauce ingredients from the small bowl, cook and stir until the sauce has thickened and coated the eggplant. Serve hot!
Nutrition Facts : Calories 279.4, Fat 14.6, SaturatedFat 1.9, Sodium 3091.3, Carbohydrate 37, Fiber 16.1, Sugar 18.5, Protein 6.6
More about "hot and sour eggplant food"
HOT AND SOUR EGGPLANT 酸辣茄子 - AUNTIE EMILY'S KITCHEN
From auntieemily.com
Cuisine ChineseTotal Time 40 minsServings 2Calories 213 per serving
- Cut eggplant into strips I chose to peel my eggplant because the skin was getting a bit wrinkly. You can use any kind of eggplant
HOT AND SOUR EGGPLANT STIR FRY FROM THE CHEW'S CARLA HALL
From health.com
Estimated Reading Time 4 mins
SUSAN FENIGER'S STREET FOOD'S ROMANIAN SWEET AND …
From seriouseats.com
CARLA HALL RECIPE: CHINESE HOT & SOUR EGGPLANT STIR FRY
From people.com
HOT AND SOUR EGGPLANT CURRY RECIPE | GOOD FOOD
From goodfood.com.au
10 SPICY EGGPLANT RECIPES THAT BRING THE HEAT | ALLRECIPES
From allrecipes.com
SICHUAN-STYLE HOT AND SOUR EGGPLANT IS A GREAT DISH THAT …
SWEET AND SOUR EGGPLANT - GREATIST.COM
From greatist.com
HOT AND SOUR CHINESE EGGPLANT RECIPE - FOOD NEWS
From foodnewsnews.com
REAL GOOD TASTE: HOT AND SOUR EGGPLANT - BLOGGER
From realgoodtaste.blogspot.com
SZECHUAN HOT AND SOUR EGGPLANT - VERY VEGAN RECIPES
From veryveganrecipes.com
CARLA HALL'S HOT AND SOUR EGGPLANT RECIPE RECIPE | KCET
From kcet.org
HOT & SOUR EGGPLANT RECIPE | NEW IDEA FOOD
From newideafood.com.au
HOT AND SOUR CHINESE EGGPLANT - CHEFMURPH.COM
From chefmurph.com
HOT AND SOUR CHINESE EGGPLANT | VEGETARIAN DISHES, FOOD, RECIPES
From pinterest.com
HOT AND SOUR PURPLE EGGPLANT RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
HOT AND SOUR CHINESE EGGPLANT - PINTEREST
From pinterest.com
LOW-FAT HOT AND SOUR SZECHWAN EGGPLANT RECIPE
From food.com
HOT AND SOUR EGGPLANT CURRY RECIPE - FOOD NEWS
From foodnewsnews.com
SWEET AND SOUR EGGPLANT RECIPE - ARIE'S KITCHEN
From arieskitchen.net
24 EASY EGGPLANT RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
EGGPLANT CARROT POTATOES RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
HOT AND SOUR EGGPLANT – HEALTHY FOOD RECIPES – UNDIRECT
From undirect.com
HOT AND SOUR EGGPLANT – TUCSON CSA
From tucsoncsa.org
CHINESE EGGPLANT RECIPE - HOW TO COOK PERFECT EGGPLANT
From tasteasianfood.com
SWEET AND SOUR GRILLED EGGPLANT WITH FRESH HERBS - RICARDO
From ricardocuisine.com
HOT AND SOUR EGGPLANT RECIPES ALL YOU NEED IS FOOD
From tutdemy.com
FRIED EGGPLANT WITH SWEET AND SOUR SAUCE - JOE'S HEALTHY MEALS
From joeshealthymeals.com
SOUR SOUR EGGPLANT RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
HOT AND SOUR EGGPLANT RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOT AND SOUR CHINESE EGGPLANT - CHINESE RECIPES
From fooddiez.com
75 FOODS WITH EGGPLANT - LIST CHALLENGES
From listchallenges.com
BEST SWEET AND SOUR EGGPLANT RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
TOP CHEF RECIPE: KENNY’S HOT AND SOUR EGGPLANT RECIPE REVIEW
From thekitchn.com
SWEET, SOUR & HOT EGGPLANT — PEOPLE'S FOOD CO-OP
From peoples.coop
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love