Spiced Eggplant Aubergine Food

SPICY FRIED EGGPLANT (AUBERGINE) IN CORNMEAL

Steps:

• Cut eggplant into 1cm/ 1/2 inch slices.
• Sprinkle lightly with salt and sit in colander for 30 minutes and allow to drain.
• Wipe slices dry on paper towels.
• Beat egg lightly in bowl with milk, spice and seasoning.
• Spread cornmeal on a plate.
• Heat oil for frying.
• Dip each piece of eggplant in egg mixture and allow excess to drip off, dip the slice in the cornmeal and shallow or deep fry until golden brown.
• Drain on kitchen paper and keep warm until all slices are fried.
• Serve hot.

INDIAN SPICED EGGPLANT (AUBERGINE)

Steps:

• Preheat broiler.
• Trim ends off eggplant and cut into 1/4" thick rounds.
• Spray cookie sheet with cooking oil.
• Place eggplant on cookie sheet and spray with cooking oil.
• Broil eggplant until tender and browned, about 3-5 minutes per side. Set aside.
• In a small bowl, combine the first 7 spices. In a large frying pan, heat the olive oil over medium heat. Add spice mixture and cook, stirring constantly, for about 30 seconds.
• Quickly add the onion and saute until soft and translucent, about 5 minutes.
• Add the tomato sauce or halved cherry tomatoes, molasses, garlic and vinegar. Cook the sauce, stirring occasionally, until thickened, about 5 minutes. Season with salt and pepper.
• Transfer eggplant to serving dish and pour sauce over. Top with chopped cilantro.

GOAN SPICED AUBERGINES

Steps:

• Place the aubergine rounds on a sheet pan lined with paper towels, and sprinkle with salt. Cover the aubergine with paper towels, and place a heavy skillet over it to press out the excess moisture. Set the pan aside for 30 minutes, and then quickly rinse the aubergine rounds, and pat dry.
• Place the gram flour, rice flour, chile powder, ground cumin, ground coriander, and mango powder into a bowl. Season the mixture with salt, to taste.
• Gradually add the cold water in a thin stream, whisking continuously to form a batter with the consistency of single cream.
• In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F or until a breadcrumb sizzles and turns brown when dropped into it.
• Dip the aubergine rounds into the batter one by one and carefully lower them into the hot oil in batches. Fry for 2 to 3 minutes on each side, or until crisp and golden-brown on both sides, and completely cooked through. Remove the aubergine rounds from the oil with a slotted spoon, and set aside to drain on a sheet pan lined with paper towels. Keep warm on a hot plate. Repeat the process with the remaining aubergines.
• Heat 1 tablespoon of the oil in a separate frying pan over a medium heat. When the oil is hot, add the curry leaves, if using, and fry for 1 to 2 minutes, or until crisp. Remove the leaves from the pan with a slotted spoon, and set aside on a sheet pan lined with paper towels, and then sprinkle with a pinch of salt.
• To serve, divide the spiced aubergines among six serving plates and garnish with the curry leaves.

SPICED EGGPLANT (AUBERGINE) SALAD

Steps:

• Preheat the grill, brush the eggplant slices lightly with some of the oil and cook under a high heat, turning once, until golden. Cut into quarters.
• Mix together the remaining oil, vinegar, garlic, lemon juice, cumin and coriander; season to taste with salt and pepper; mix thoroughly; add the warm eggplant quarters, stir well and chill for at least 2 hours.
• Transfer the chilled eggplant mixture to a serving dish, and add the cucumber, tomatoes and olives; spoon the yoghurt on top, sprinkle with parsley and serve.

SPICY CHINESE EGGPLANT (AUBERGINE) AND CHICKEN

Steps:

• Combine Spicy Sauce Ingredients.
• Cut up chicken to desired size.
• Peel eggplant and cut up to desired size.
• Deep fry eggplant submerged in Canola Oil in a wok about 2 minutes, then remove and place on paper towel to drain.
• Stir Fry garlic in wok, about 10 seconds.
• Cook chicken.
• Add Spicy Sauce into wok and simmer then add cornstarch.
• Add eggplant and stir, about 30 seconds.
• Serve and Enjoy!

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.

SPICED EGGPLANT (AUBERGINE)

Steps:

• From each eggplant, cut out 3 vertical strips of skin, leaving it with a striped effect.
• Slice the eggplant into 1/2" (1 cm) thick slices, salt and let drain in a colander for 1/2 hour.
• Rinse well and squeeze gently.
• Pat dry using paper toweling.
• Heat the oil in a heavy skillet and fry the slices, several at a time, until golden brown on both sides.
• Drain on paper toweling and then mash the eggplant, garlic and spices together.
• Return this mixture to the skillet and fry until all of the liquid evaporates and only oil and vegetables remain.
• Stir often during cooking.
• Pour off the oil and season with the lemon juice.
• Correct the seasoning with salt to taste and let come to room temperature.
• Serve with the harissa sauce.