SZECHUAN SPICY EGGPLANT
Folks who love spicy food will approve of this fantastic meat and eggplant dish! This is a recipe from my Chinese mother, whose cooking is unsurpassable. Adjust the amount of chili sauce to suit your taste. Serve over hot rice.
Provided by ANGWEN
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Remove the eggplant stem and cut into 1-inch cubes. In a medium bowl, combine the soy sauce, chicken stock, chili sauce, sugar, ground black pepper and oyster sauce. Stir together well and set aside. In a separate small bowl, combine the cornstarch and water, and set aside.
- Coat a large, deep pan with cooking spray over high heat and allow a few minutes for it to get very hot. Saute the garlic, half of the green onions, ginger and dried shrimp, if using (see Cook's Note) for 3 to 5 minutes, stirring constantly, until they begin to brown. Stir in the ground beef or pork and cook for 3 more minutes, again stirring constantly, until browned.
- Pour the eggplant into the pan and stir all together. Pour the reserved soy sauce mixture over all, cover the pan, reduce heat to medium low and let simmer for 15 minutes, stirring occasionally. If you're using fresh shrimp, add it during the last few minutes of cooking. Stir in the reserved cornstarch mixture and let heat until thickened. Finally, stir in the rest of the green onions and the sesame oil.
- Serve over hot rice.
Nutrition Facts : Calories 440.5 calories, Carbohydrate 61.6 g, Cholesterol 71.3 mg, Fat 12.6 g, Fiber 5.6 g, Protein 20 g, SaturatedFat 3.9 g, Sodium 1078.8 mg, Sugar 7.5 g
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.
SZECHUAN EGGPLANT
Chinese Eggplant with Szechuan Sauce with chilies and peanuts- a tasty, easy vegan dinner recipe! Serve with Rice, black rice, cauliflower rice, quinoa or rice noodles.
Provided by Sylvia Fountaine
Categories Main
Time 45m
Yield 4
Number Of Ingredients 18
Steps:
- Cut eggplant into 1/2 inch thick half-moons or into bite-sized pieces ( see photos). Place in a big bowl covered with water and stir in 2 teaspoons salt. Cover with a plate and let stand 20-30 minutes.
- In the meantime, chop the garlic and ginger and make the Szechuan Sauce.
- To make the Szechuan Sauce: Toast the Szechuan peppercorns in a dry skillet over medium heat for 1-2 minutes. Crush. Place these along with the remaining ingredients ( soy, chili paste, sesame oil, rice vinegar, Chinese cooking wine, sugar, and five spice) in a small bowl and whisk. Set by the stove.
- Drain and rinse the eggplant and pat dry with a towel. Toss with the corn starch.
- heat 1 -2 tablespoons oil in an extra-large skillet over medium heat. Add half the eggplant spreading them out. You want to get both sides nice and golden, and the insides cooked through -so take your time here and dont rush this step. Let one side brown then turn them over using tongs. This will take about 10 minutes for each batch. ( If in a hurry sometimes I'll use 2 pans.) Set the eggplant aside.
- Add 1 more tablespoon oil to the skillet, and over medium heat, add the garlic and ginger, stirring for 2 minutes. Turn the fan on, add the dried chilis and stir one minute. Pour the Szechuan sauce into the pan and bring to a simmer for 20 seconds. Add the eggplant back into the skillet, tossing gently for about 1 minute. If it seems dry add a tablespoon of water to loosen.
- Place in a serving dish and top with scallions and optional peanuts.
- Serve with rice, cauliflower rice, black rice or rice noodles.
Nutrition Facts : Calories 323 calories, Sugar 17.8 g, Sodium 1110.4 mg, Fat 21.8 g, SaturatedFat 3.5 g, TransFat 0 g, Carbohydrate 29.6 g, Fiber 7.4 g, Protein 5.9 g, Cholesterol 0 mg
SPICY VEGAN EGGPLANT
I looked at several Thai recipes and then came up with this. It was so good (meaning my husband gobbled it up), I had to write it down and share it.
Provided by tumbleweedland
Categories Vegan
Time 25m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Prepare the sauce first by adding first four ingredients. Taste. Add more molasses if needed. Bring to a boil, then turn down tosimmer.
- In a preheated pan on medium, spray with a non-stick spray then add eggplant, onion, garlic, red bell pepper and saute for a couple of minutes.
- In a small bowl add bouillon cube and dissolve. Add to eggplant mixture. Add more water if needed.
- Add tomato and Bragg liquid aminos.
- Turn heat down and cover.
- Return to the sauce. In a separate bowl, mix cornstarch with cold water. Pour into sauce and stir constantly until mixture turns dark.
- Pour over eggplant, cover, and cook for 5 more minutes.
- Serve with rice. Hope you enjoy.
Nutrition Facts : Calories 192.6, Fat 1.1, SaturatedFat 0.2, Cholesterol 0.2, Sodium 333, Carbohydrate 43.1, Fiber 10.8, Sugar 10, Protein 7.5
SPICY EGGPLANT WITH PORK
This really easy, amazingly delicious eggplant recipe is from another web site and they recommend using slender Japanese eggplant because it keeps their color better than slender Chinese eggplant. Serve with steamed rice or cooked rice noodles.
Provided by mandabears
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix broth, lime juice, soy sauce and Sriracha in a measuring cup.
- Cut eggplant into lengthwise batons a 1/2 inch thick and 3 inches long.
- Cook pork in 12 inch frying or wok over high heat, stirring to break up clumps until lightly browned, about 4-6 minutes.
- Add 2 tablespoon broth mixture and stir until liquid evaporates, about 1 minute.
- Transfer to a bowl and wipe about pan.
- Return pan to high heat and add 2 tablespoons oil.
- When pan is hot, add eggplant and cook, stirring occasionally, until beginning to brown, 3 minutes.
- Add shallots, remaining tablespoon oil, and 1/4 cup water and continue to stir fry until eggplant is browned and tender and shallots are carmelized, about 7-9 minutes, add a little more water if pan juices start to darken too much.
- Pour in remaining broth mixture and pork and stir until most of the liquid is absorbed, 1-2 minutes.
- Transfer to a serving dish and toss with cilantro.
Nutrition Facts : Calories 387.2, Fat 29, SaturatedFat 7.6, Cholesterol 61.3, Sodium 675.9, Carbohydrate 15.1, Fiber 6.2, Sugar 4.8, Protein 18.1
SPICY EGGPLANT TOMATO SAUCE PASTA
Get ready for pasta night with this Spicy Eggplant Tomato Sauce Pasta. Ingredients like sweet basil pasta sauce, eggplant and fresh basil make up this Spicy Eggplant Tomato Sauce Pasta that you'll want to make every night!
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in large skillet on medium heat. Add eggplant; cook 5 min., stirring occasionally. Stir in pasta sauce and crushed pepper; simmer on medium-low heat 5 to 6 min. or until heated through, stirring occasionally. Remove from heat; stir in basil.
- Drain pasta. Serve topped with pasta sauce mixture.
Nutrition Facts : Calories 280, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 9 g
SPICY EGGPLANT
Categories Vegetable Side Sauté Quick & Easy Eggplant Soy Sauce Gourmet Dairy Free Peanut Free Tree Nut Free
Yield Serves 6
Number Of Ingredients 9
Steps:
- Cut eggplants crosswise into 1-inch-thick rounds. In a 5-quart heavy kettle heat 2 tablespoons oil over moderately high heat until hot but not smoking and brown cut sides of eggplant in 2 batches (adding remaining 2 tablespoons oil before second batch), turning eggplant occasionally with tongs.
- In kettle combine eggplant and remaining ingredients. Simmer mixture, uncovered, stirring occasionally, until eggplant is very tender but not falling apart, about 15 minutes. With a slotted spoon carefully transfer eggplant to a bowl. Boil liquid remaining in kettle, skimming froth, until reduced to about 1/2 cup and add sauce to eggplant.
- Serve eggplant warm or at room temperature with some sauce and garnished with gingerroot, cilantro, and sprouts.
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
TURKISH STUFFED EGGPLANT WITH SPICY LAMB AND RICE
Steps:
- Lamb and Rice Filling
- Heat the olive oil in a medium skillet over medium heat, then add the onion and pepper, stir, and cook for 3-5 minutes. Stir in the garlic and crumble in the ground meat. Raise the heat to medium-high and cook, stirring, for 5-6 minutes, until the meat has lost its pink color and the mixture is starting to dry out and brown a little in the pan. Tilt the pan and spoon out any excess fat from the lamb. Sprinkle in the seasonings, stir, then add the tomatoes and puree, then the stock. Stir and scrape the bottom of the pan to dissolve the brown bits that have accumulated. Add the rice and herbs, and stir and cook a couple of minutes, until warmed through. Taste and adjust seasoning to your liking. When the filling is well mixed, moist, and flavorful-but not wet-remove it from the heat and let it cool.
- Eggplant
- Preheat the oven to 400°F.
- Combine all the ingredients except the eggplants in a small bowl.
- Cut the stem end from each eggplant, then cut it in half lengthwise. Take a look at the flesh, and if it is creamy white and not too seedy, don't worry about salting it. However, if it is a little darker, with numerous seeds, there's a good chance the juices will be slightly bitter, so you'll want to extract them. To do this, sprinkle the cut sides with about a teaspoon of salt each and place them cut side down on a plate or tray lined with a double thickness of paper towels. Place another plate or tray on top and weight that with a couple of pounds (cans of beans work well). Set aside for 10-15 minutes, then remove the weight and brush the salt off the surface, or rinse with running water and pat dry. Cut a shallow crosshatch pattern in the cut surface of the eggplant and brush generously with the flavored oil. Place the eggplant halves cut sides up on a lightly oiled baking sheet and bake for about 20 minutes, rotating the pan once, until the eggplants are very soft when you squeeze the sides and the surface is golden brown. Cool completely.
- To Assemble
- With your fingers or a spoon, press the tender eggplant flesh to the sides, making a bed for the filling. Divide the filling among the halves. Sprinkle the bread crumb topping evenly over the filling and pat it lightly. Bake the filled eggplants for about 15 minutes, or until they're heated through and the crumbs are browned.
SPICY EGGPLANT
Steps:
- Sauce:
- 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.
More about "spicy eggplant food"
SPICY STIR-FRIED EGGPLANT - LEARN TO COOK GREAT THAI FOOD
From thaicookbook.tv
4.5/5 Category One Dish MealsServings 1Total Time 7 mins
- Fry the garlic and chili in a little oil for about 30 seconds, then add the cut eggplant and coat in the oil. Add 1/4 cup of water and boil for about 5 minutes or until the eggplant is soft.
- Add the sugar, soy sauce, oyster sauce, and onion. Stir together and fry until it gets sticky, then add the prik pao sauce. Stir together and continue frying until the pan gets dry.
- Add 1/4 cup of water to the eggplant and deglaze the pan until you have a rich and thick sauce. remove from the heat, toss in the basil and serve immediately.
QUICK SPICY THAI STYLE EGGPLANT - LINDYSEZ | RECIPES
From lindysez.com
5/5 (1)Total Time 20 minsCategory Side Dish, VegetablesCalories 115 per serving
- Step 1Prepare the SauceCombine the soy, water, hoisin, black bean sauce, lime juice, and garlic chili sauce together in a small bowl. Mix well. Set aside.
- Step 2Heat a wok or other large skillet over medium-high heat; add the oil. Once the oil is hot, add the onions and stir fry for a few minutes or until the onion is soft and just beginning to brown; add the eggplant, garlic, and half of the sliced chilies, cook, tossing and turning until the eggplant just begins to turn translucent, about 3 - 4 minutes; add the sauce and cook, stirring to coat all the ingredients. Lower heat and cook about 2 minutes more or until the eggplant is just tender. Remove from heat and add the Thai basil and remaining chilies. Place in a serving dish and serve hot, or at room temperature.
- Step 3The Leftovers DishAdd some chopped tomato, cucumber, and additional freshly sliced basil. Drizzle with a splash of balsamic and a dash of sesame oil. Toss and serve cold as a salad.
SPICY EGGPLANT RECIPE (OGONIOK) - NATASHASKITCHEN.COM
From natashaskitchen.com
4.9/5 (26)Category Easy/MediumCuisine $6-$10 (Varies by Season)Total Time 50 mins
- Fill 1/3 of medium/large pot with canola oil and place over med/high heat. To test if oil is ready, drop in a piece of eggplant and it should bubble and sizzle. Once oil is hot, add enough eggplant to keep it mostly submerged in oil. The eggplant should be bubbling and boiling in the oil the entire time. Cook in 2 to 3 batches depending on the size of your pot. Once eggplant is golden (15 to 20 minutes), remove with a slotted spoon and place in a colander set over a bowl to drain off excess oil. Let it drain in the colander until eggplant is just barely warm then transfer to a large mixing bowl.
- In a small bowl, combine white vinegar, pressed garlic cloves, minced jalapeños and salt. Stir together and drizzle over cooled eggplant. Toss to combine. Eggplant can be enjoyed right away or refrigerated. It keeps for several weeks and only gets better as the flavors meld.
- Be sure to explore our other Eggplant recipes like this eggplant spread and definitely eggplant parmesan!
CHINESE EGGPLANT RECIPE WITH SPICY GARLIC SAUCE | STEAMY ...
From steamykitchen.com
4.8/5 (13)Total Time 20 minsCategory Side DishCalories 161 per serving
- In a wok or saucepan over high heat, add 1 tablespoon of the cooking oil and swirl to coat wok. When wok is hot, add eggplant in a single layer. Cook 2 minutes and flip over each piece so they cook evenly. Cook another 2-3 minutes, flipping occasionally.The egg plant should have changed in color, the skin wrinkled and the flesh soft.
- Push eggplant aside in wok and add 1 tablespoon cooking oil. Add garlic, red chile peppers, ginger and green onion. Stir these aromatics until they become fragrant. Combine aromatics with eggplant and stir fry for one minute. Add soy sauce, black vinegar and sugar and stir to combine all. Serve immediately.
SPICY EGGPLANT WITH CHEF CYNTHIA LOUISE | FOOD MATTERS®
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Estimated Reading Time 2 mins
SPICY EGGPLANT & BEEF CHILI | THRIFTY FOODS RECIPES
From thriftyfoods.com
Servings 6Total Time 1 hr 15 mins
SPICY FILLED EGGPLANT - HEALTHY FOOD GUIDE
From healthyfood.com
Cuisine HealthyTotal Time 25 minsCategory MainsCalories 472 per serving
- 1 Preheat oven to 190°C. Place couscous in a bowl and pour over 1/3 cup boiling water and leave for a few minutes for grains to absorb the water.
- 2 Meanwhile, halve and cut the centre out of eggplant, leaving the vegetable case, and dice. Fluff up couscous. Heat a pan with a little oil spray and cook eggplant with harissa, garlic and spring onion for a few minutes. Add remaining ingredients, except cheese, and mix well.
- 3 Spoon couscous into the eggplant case. Sprinkle with cheese. Place stuffed eggplant in an ovenproof dish. Pour a little boiling water around it. Bake in the oven for 15-20 minutes. Serve with fresh herbs.
SPICY ROASTED INDIAN EGGPLANT (BHARTHA) RECIPE | EATINGWELL
From eatingwell.com
5/5 (3)Total Time 1 hr 15 minsCategory Healthy Turmeric RecipesCalories 246 per serving
- Prick eggplants all over with a fork. Place on the prepared pan and roast, turning once or twice, until soft, 55 to 65 minutes. Cut open and let cool. Scrape the flesh onto a cutting board and chop. Discard the skin.
- Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, until soft and starting to brown, 5 to 8 minutes. Add garlic, ginger and jalapeño; cook until starting to soften, about 2 minutes. Stir in cumin, salt, coriander, turmeric and crushed red pepper; then add tomatoes. Cook, stirring, until the tomatoes start to break down, 4 to 5 minutes. Add the chopped eggplant, cilantro, lemon juice and garam masala. Cook, stirring, until heated through, about 3 minutes more.
SPICY EGGPLANT SUSHI - CONNOISSEURUS VEG
From connoisseurusveg.com
4.7/5 (3)Category EntreeCuisine American, JapaneseTotal Time 45 mins
- Place oil in medium skillet and over medium heat. Add garlic clove and chili paste. Sauté about 1 minute.
SPICY STIR FRIED SZECHUAN EGGPLANT - QUITE GOOD FOOD
From quitegoodfood.co.nz
4.6/5 (7)Total Time 25 minsCategory Snacks And SidesCalories 242 per serving
- Chop eggplant into large chunks, then add to the pan. Cook for 5-10 minutes, stirring and turning often, until golden brown and cooked through.
- Add ginger, garlic and Szechuan peppercorns to the pan and cook for 1-2 minutes, until fragrant.
SWEET AND SPICY ASIAN EGGPLANT - THE ENDLESS MEAL®
From theendlessmeal.com
5/5 (5)Total Time 20 minsCategory Side DishCalories 185 per serving
- Heat the oil and sesame oil in a large frying pan or wok over medium-high heat. Add the onion and cook, stirring constantly for 3 minutes. Add the eggplant, ginger, garlic and Sichuan pepper and stir together. Pour 3/4 cup of the stock over top and cover the pan. Let the eggplant braise for 10 minutes, stirring a couple of times.
- In a small bowl mix the remaining 1/4 cup of water with the soy sauce or coco aminos, garlic chili sauce, Chinkiang vinegar, honey, and corn or tapioca starch.
- Once the eggplant is soft, pour the mixture in the small bowl over top and mix well. Let the sauce cook and thicken for 1 minute.
- Remove the eggplant from the heat, sprinkle with chopped cilantro and sesame seeds and serve immediately.
SPICY EGGPLANT AND ZUCCHINI STIR-FRY WITH ... - FOOD & WINE
From foodandwine.com
Category EggplantTotal Time 20 mins
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add eggplant; cook, stirring occasionally, until golden brown and mostly tender, about 5 minutes. Remove eggplant from pan with a slotted spoon, and set aside.
- Add remaining 1 tablespoon oil to skillet. Add onion and garlic; cook, stirring frequently, until onion is translucent, about 1 minute. Add plant-based “meat” crumbles and cook, stirring frequently and breaking larger crumbles into smaller pieces, until browned, about 5 minutes.
- Stir in zucchini, chili garlic sauce, soy sauce, and rice vinegar. Cook, stirring occasionally, until zucchini is tender, about 3 minutes. Stir in reserved eggplant and cook, stirring occasionally, until eggplant is tender and has absorbed some of the sauce, about 2 minutes. Transfer stir-fry to a serving platter or divide evenly among plates. Garnish with black pepper and fresh cilantro leaves.
CHINESE SPICY EGGPLANT RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 30 minsCategory Dinner
- Slice eggplants into short, thin strips and scatter with salt, then leave in a colander for 30-40 minutes. Rinse and pat dry with kitchen paper.
- In a mortar and pestle (or food processor), crush garlic, ginger and four spring onions to a paste. Slice the other spring onions into 5cm lengths. Set aside.
- Heat a wok with a cup of oil and when hot, fry the eggplants until golden brown - it's best to do this in two batches. Remove with a slotted spoon to drain on kitchen paper and discard oil.
- Heat the wok with a few tablespoons of fresh oil and add the garlic paste and pork mince. Stir-fry for 5 minutes on high until the pork is cooked, then add all the remaining ingredients, including the sliced spring onions. Cook for a few minutes until they have softened and the flavours have melded together.
SPICY BABA GANOUSH EGGPLANT DIP - TRIAL AND EATER
From trialandeater.com
4.7/5 (3)Total Time 15 minsCategory AppetizerCalories 351 per serving
- Slice the eggplant into 1/2 inch pieces. Drizzle with olive oil and cook on the grill or in oven under high broil for 5 minutes. Flip and cook another 5 minutes. After cooling, remove eggplant skin.
- Add more olive oil as needed to reach desired consistency, and top off with red pepper and sriracha.
SPICY GINGER-SOY EGGPLANT RECIPE | CONFESSIONS OF A ...
From confessionsofagroceryaddict.com
5/5 (3)Category Dinner, Lunch, Main Course, Side DishCuisine Asian, Vegan, Vegetarian, Whole30Total Time 40 mins
- Cube eggplant and put in colander. Sprinkle liberally with Kosher salt and toss to coat. Let rest 10 minutes to remove excess moisture.
- Heat 2-3 tsp olive oil in sautee pan until shimmery. Using a tea towel or paper towel, blot off moisture from eggplant. Working in three (or more) batches so as not to overcrowd the pan, sear all four sides of eggplant, then remove from pan. Repeat with oil and eggplant until finished.
- Combine tamari and next five ingredients in now empty sautee pan. Bring to a simmer and cook until sauce is thickened. Toss cooked eggplant in sauce to coat.
- To plate, divide rice between two bowls. Divide eggplant on top of rice. Add as many toppings as you prefer. Enjoy!
SPICY EGGPLANT STIR FRY. - THE PRETTY BEE
From theprettybee.com
5/5 (4)Total Time 35 minsCategory EntreeCalories 192 per serving
- Place the olive oil, onion, and garlic in a large skillet over medium high heat. Cook until it is fragrant and just slightly starting to brown, about 6-8 minutes.
- Reduce heat to medium and add green pepper and eggplant. Cook for several minutes, then add the tamari, maple syrup or honey, ground ginger, and red pepper flakes.
- Continue to cook over medium heat for about 12 minutes, stirring often until the eggplant and green pepper is tender.
SPICY EGGPLANT GRATIN RECIPE - CHRIS BEHR | FOOD & WINE
From foodandwine.com
5/5 (3)Category EggplantServings 6Total Time 2 hrs
- Position racks in the upper and lower thirds of the oven and preheat to 375°. Line 2 large rimmed baking sheets with foil. Divide the eggplant between the prepared baking sheets and toss each sheet with 2 tablespoons of the olive oil. Season with salt and black pepper and spread out in a single layer. Bake for 45 minutes, until golden brown; rotate the baking sheets halfway through baking. Keep the oven on.
- Meanwhile, heat 1/4 cup of the olive oil in a large enameled cast-iron casserole. Add the onion, season with salt and cook over moderately low heat, stirring occasionally, until softened, 8 minutes. Add the garlic, crushed red pepper and 5 of the basil leaves and cook, stirring, until the garlic is softened and fragrant, 1 minute. Add the tomatoes and simmer, stirring occasionally, until the sauce is thickened, about 45 minutes. Let cool slightly, then transfer to a food processor and pulse until almost smooth; season with salt. You should have about 6 cups of tomato sauce.
- Spread 1 cup of the sauce in the bottom of a 2 1/2-quart shallow baking dish. Top with half of the eggplant and the remaining basil leaves. Drizzle with 1 tablespoon of the olive oil. Spread 2 cups of the sauce on top and sprinkle with half of each cheese. Drizzle with 1 tablespoon of the olive oil. Top with the remaining eggplant, sauce, scamorza and 1 tablespoon of olive oil.
- Bake the gratin in the upper third of the oven for about 30 minutes, until bubbling. Remove from the oven and preheat the broiler to high. Sprinkle the remaining 1/2 cup of Parmesan over the top and broil for 3 minutes, until golden brown. Let cool for 10 minutes before serving.
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