Japanese Eggplant With Haricots Verts And Thai Red Curry Food

JAPANESE EGGPLANT WITH HARICOTS VERTS AND THAI RED CURRY

Japanese Eggplant with Haricots Verts and Thai Red Curry image

Categories Ginger Side Stir-Fry Vegetarian Eggplant Green Bean Bon Appétit Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Tree Nut Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 8

Ingredients

1/4 cup peanut oil
3 small Japanese eggplants (about 7 ounces total), unpeeled, cut into 3-inch-long, 1/2-inch-wide strips
5 ounces haricots verts or thin green beans, trimmed
4 teaspoons minced garlic
2 teaspoons minced peeled fresh ginger
2 teaspoons yellow miso (fermented soybean paste) mixed with 1/3 cup water
1 tablespoon low-sodium soy sauce
1 teaspoon Thai red curry paste

Steps:

Heat oil in wok or heavy large skillet over high heat until hot. Add eggplant strips and toss to coat with oil. Stir-fry until eggplant strips begin to brown, about 2 minutes. Add haricots verts and stir-fry until eggplant strips are tender and haricots verts are crisp-tender, about 1 minute. Add garlic and ginger and stir-fry 10 seconds. Add miso mixture, soy sauce and curry paste and stir until liquids thicken, about 30 seconds. Transfer to bowl and serve.

RED CURRY-MARINATED JAPANESE EGGPLANT

Red Curry-Marinated Japanese Eggplant image

Japanese eggplants are smaller, sweeter, and faster-cooking than other types. If using globe eggplants, slice them into half-inch rounds.

Provided by Chris Morocco

Yield Serves 4

Number Of Ingredients 9

Ingredients

6 Fresno chiles, seeds removed from 3, chopped
4 garlic cloves
2 lemongrass stalks, bottom third only, tough outer layers removed, finely grated
1/3 cup vegetable oil
1 tablespoon finely grated peeled ginger
1 teaspoon ground cumin
1/2 teaspoon sugar
1 teaspoon kosher salt, plus more
4 Japanese eggplants, halved lengthwise

Steps:

Purée chiles, garlic, lemongrass, oil, ginger, cumin, sugar, and 1 tsp. salt in a blender or food processor until smooth. Score cut sides of eggplant in a cross-hatch pattern with the tip of a sharp knife. Coat each eggplant liberally with curry paste; set aside any remaining paste. Let eggplants sit at least 10 minutes and up to 1 hour.
Prepare a grill for medium-high heat. Lightly season eggplants with salt and grill, turning occasionally, until browned and tender, about 5 minutes per side. Serve with reserved curry paste.
Marinade can be made 3 days ahead. Cover and chill.

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