SPICED LAMB-STUFFED EGGPLANTS
Steps:
- Preheat the oven to 375 degrees F.
- Cut the eggplants in half lengthwise, including the stems. Using a sharp paring knife, scoop out some of the flesh, leaving a shell that is 1/3 inch thick and reserving the scooped-out eggplant. Place the eggplant shells snugly in a single layer in a large (10-by-14-inch) rectangular baking dish. Brush the eggplant all over with 1/4 cup olive oil (use it all!) and sprinkle with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Pour 1/4 cup water in the baking dish, cover tightly with aluminum foil, and bake for 30 minutes, until the shells are tender when pierced with a small knife. Remove from the oven, discard the foil, and leave the oven on.
- Meanwhile, for the lamb filling, in a large (12-inch) skillet, heat 3 tablespoons olive oil over medium heat. Add the onion and saute for 5 minutes, tossing occasionally, until tender. Cut the reserved scooped-out eggplant into 1/2-inch dice (you should have about 2 cups). Add the eggplant to the onion and cook for 5 minutes, adding more oil if it seems dry. Add the garlic and cook for 30 seconds, until fragrant. Add the ground lamb and cook, mashing lightly with a fork, for 5 to 7 minutes, until no longer pink. Add the oregano and cinnamon and cook for one minute. Add the wine, tomatoes, marinara, parsley, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer uncovered for 25 to 30 minutes, until the liquid evaporates. Spoon the filling into the eggplant halves in the baking dish. (You may have a little extra filling.)
- In a medium bowl, mash the ricotta, goat cheese, egg yolks, mint, 1 teaspoon salt, and 1/2 teaspoon pepper with a fork. With a spoon, place large dollops of the ricotta mixture on the lamb filling and bake for 30 to 40 minutes, until the filling is hot and the topping is lightly browned. Serve warm, sprinkled with extra mint.
SMOKED SPICED EGGPLANT
Fire-roasted eggplant with onions, tomatoes and spices is a dish that Northern Indians are very proud of. It's addictive, comforting, and incredibly delicious.
Provided by Suvir Saran
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Peel and dice the onion; set aside in a mixing bowl. Using tongs, roast the eggplant directly on the burner of a gas stove over medium heat, turning often, until skin is completely blackened and the flesh is soft, about 10 minutes. Alternatively, prick a few holes in the eggplant (to vent steam) and roast it on a rimmed baking sheet in a 500 F oven for about 20 minutes.
- When eggplant is charred all over, set it aside until it is cool enough to handle. Then pull off skin with your fingers or a knife (discard the skin); finely chop the eggplant with a knife or pass it through a ricer. Set aside. Finely chop green chilies, including their seeds, and set aside.
- Add oil to a skillet or kadai over medium-high heat, followed by the onion. Cook until edges are brown, but there is still a bit of texture, about 15 minutes. Add ginger and stir; if the onion mixture is sticking to the pan, add a little water to deglaze it. Add garlic and stir; then add coriander, cumin, and cayenne, deglazing as needed with more water to prevent the spices from burning.
- Add eggplant to the pan and continue cooking, stirring well to combine thoroughly. Add salt to taste, ensuring that all the flavors are balanced. Add tomatoes and stir to combine; then add the desired amount of green chili, follow by cilantro. Season again with salt. Stir in garam masala, a squeeze of lemon juice, stir and serve.
SPICY EGGPLANT
Steps:
- Combine sauce ingredients in a small bowl; mix well.
- With a vegetable peeler, remove 1-inch strips of the eggplant skin, leaving a 1-inch strip of skin in between. Cut the eggplant into fourths lengthwise, then cut each section crosswise into 3-inch pieces.
- Pour enough oil into a 2-quart saucepan to fill 3 inches. Heat over medium heat to 350 degrees F. Deep-fry the eggplant batches until golden brown, about 3 minutes. Remove with a slotted spoon and drain well on paper towels.
- Place wok over a high heat until hot. Add 1 tablespoon of deep-frying oil and swirl to coat the sides. Add the garlic, ginger, dried chiles and green onion; cook, stirring, until fragrant, about 30 seconds. Add ground meat and cook, breaking up pieces with back of a spoon, until brown and crumbly. Add the sauce and bring to a simmer. Add the cooked eggplant and stir to coat. Scoop onto a warm serving platter. Serve, garnished with cilantro or green onions.
SPICY EGGPLANT
Stir-fried eggplant with onion in a delicious spicy sauce. Serve over hot cooked rice.
Provided by venymae
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.
- Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine.
Nutrition Facts : Calories 211.7 calories, Carbohydrate 29.9 g, Fat 10.3 g, Fiber 13.8 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 444.5 mg, Sugar 12.5 g
SPICED EGGPLANT (AUBERGINE) SALAD
A Middle-Eastern-influenced Greek salad which is great served with warm pita bread or crusty rolls as a starter or as one of several mezze dishes, or to accompany grilled meats or pilaf. I have adapted this recipe from one I found in 'The Taste of Greece' and I am posting it for the 2005 Zaar World Tour. When I've made this, I just haven't noted how long it takes to grill the eggplant, so the 10 minutes below is a guesstimate. I have not included the chilling time required in the calculations for preparation and cooking times. This is very much a prepare-ahead salad.
Provided by bluemoon downunder
Categories Lemon
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
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.
INDIAN SPICED EGGPLANT (AUBERGINE)
Make and share this Indian Spiced Eggplant (Aubergine) recipe from Food.com.
Provided by Engrossed
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
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.
JAPANESE SPICED EGGPLANT
Here is a quick, healthy, vegetarian dish that is a different take on an eggplant dish. Chef Allen Susser of Chef Allen's in Aventura, Fl. glazes it with soy sauce and mirin and sprinkles it with togarashi, a tangerine scented Japanese spice blend of chiles, sesame seeds and dried seaweed. F&W Magazine, 08/2008 edition from 'Green" Living Guide, Local Flavors.Cooking times are estimates. "Togarashi, the Japanese word for "chiles," is a group of condiments always including chiles that bring out the clean, simple flavors of Japanese food. It works well with fatty foods such as unagi (broiled eel), tempuras, shabu shabu (small bits of food cooked in rich broth), noodle dishes, and yakitori (grilled dishes). Nanami togarashi is a close cousin, with a slightly different proportion of ingredients emphasizing citrus zest.
Provided by Manami
Categories Japanese
Time 30m
Yield 4 side dishes
Number Of Ingredients 6
Steps:
- Lightly sprinkle the eggplants on both sides with togarashi.
- In a very large skillet, heat 2 tablespoons each of the canola and sesame oils until shimmering.
- Add the eggplant and cook over moderately high heat until browned on the bottom, 4 minutes.
- Brush the eggplant with the remaining canola and sesame oil.
- Turn and cook until deeply browned on the bottom and tender.
- Add the mirin and soy sauce to the skillet.
- Turn the eggplant and cook until glazed, 1 minute; transfer to a platter, sprinkle with more togarashi and serve.
- *Togarashi spice blend is available at Asian markets.
Nutrition Facts : Calories 290.2, Fat 27.6, SaturatedFat 3, Sodium 349.4, Carbohydrate 10.9, Fiber 5.9, Sugar 4.3, Protein 2.2
SPICY THAI EGGPLANT & TOFU
This meal is quick, easy and is very pleasing to the palate. It's always a hit in my house. My brother, who is a vegetarian made this for me a few years ago and I have added a little to it. Thanks Trev!
Provided by Momma Emi
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put water on to boil according to rice noodle directions.
- Food prep: Slice tofu into bite sized pieces, cut eggplant into bite sized pieces, dice onion & mince garlic.
- In a large skillet, add EVOO, garlic and onions. Allow to cook for 2 minutes to soften.
- Add tofu, eggplant, brocoli, spice & enough peanut sauce to coat (this should all simmer for about five minutes).
- When noodles are finished, add noodles to mix and toss in peanuts and/or cashews as well as more peanut sauce if needed to coat.
- Bon apetit!
- *I use the microwave bags of brocoli to keep from dirtying another dish. Also, my husband likes chicken in his, so I will sometimes cook a chicken breast in the EVOO before preparing the meal and then slice that up to add to his bowl.
Nutrition Facts : Calories 601.5, Fat 14.5, SaturatedFat 2.3, Sodium 233.2, Carbohydrate 105.2, Fiber 6.7, Sugar 3.2, Protein 12.8
SPICED EGGPLANT (AUBERGINE)
Make and share this Spiced Eggplant (Aubergine) recipe from Food.com.
Provided by Mirj2338
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 156, Fat 13.9, SaturatedFat 1.9, Sodium 3.8, Carbohydrate 8.6, Fiber 4.7, Sugar 3.1, Protein 1.6
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4.3/5 (4)Author Andy BaraghaniServings 4Estimated Reading Time 2 mins
- Mix ginger, garlic, coriander, cumin, turmeric, 2 Tbsp. oil, and 1 tsp. chili powder in a small bowl.
- Quarter eggplants lengthwise through rounded bottom, stopping ½" short of the stem. Gently pry quarters open without detaching flesh from stem; season with salt. Spoon spice mix into each eggplant, making sure inside flesh is coated.
- Heat 3 Tbsp. oil in a large skillet, preferably nonstick, over medium-high. Cook eggplants in a single layer, turning occasionally, until golden brown all over, 8–10 minutes total. Reduce heat to low and add ¼ cup water. Cover and cook, turning eggplants halfway through, until tender, 12–16 minutes.
- Spoon raita on a platter. Arrange eggplants over, then top with cilantro. Sprinkle with more chili powder and drizzle with oil.
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