Teriyaki Sesame Eggplant Aubergine Stir Fry Food

SZECHWAN EGGPLANT STIR-FRY

Steps:

• Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.
• Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed.
• After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds, Thai basil, and cilantro and serve.

TERIYAKI SESAME EGGPLANT (AUBERGINE) STIR FRY

Steps:

• Heat olive oil in large pan and add all the vegetables.
• Stir fry until tender but still slightly firm.
• Add teriyaki and soy sauce and stir to blend.
• Season with salt and pepper to taste if needed.
• serve hot with white steamed rice.

CHEESY EGGPLANT (AUBERGINE) PESTO STACKS

Steps:

• Pre-heat oven at 375°F, and oil a shallow baking pan.
• Cut the eggplant crosswise into 12 1/3 inch thick slices, discarding the ends.
• Arrange in one layer on paper towels.
• Sprinkle both sides of slices evenly with salt and cover with another layer of paper towels.
• Let eggplant stand 30 minutes.
• Rinse salt off, and pat dry with paper toweling.
• Arrange 4 eggplant slices in one layer in pan and spread each slice evenly with 1 teaspoon pesto.
• Sprinkle 2 tablespoons mozzarella evenly over pesto on each slice.
• Continue to layer remaining eggplant slices, pesto, and mozzarella in the same way.
• Sprinkle 1 Tablespoon parmesan or romano evenly over each stack and bake in middle of oven until eggplant is tender, 20 to 25 minutes.

EGGPLANT (AUBERGINE) TERIYAKI

Steps:

• Slice eggplant as u would to make n eggplant parm, about 1/4 inch round slices.
• Sprinkle with salt to drain out extra water, about 20 minutes.
• Mix marinade ingredients together and pour over eggplant and let marinate at least 1/2 an hour or as much as 8 hours.
• Bake on baking sheet for 12 minutes or cook on stove top in skillet until tender.

EGGPLANT (AUBERGINE) STIR-FRY

Steps:

• Cut eggplants in half lengthwise, then into 1 inch wedges crosswise. Season with salt and pepper.
• Stir-fry eggplant in batches until seared and sticky, about 3 minutes per batch. Add more oil as needed.
• Remove eggplant from pan.
• Stir-fry green onions, ginger, garlic, and chile for 1 minute.
• Add chicken broth to the pan.
• In a small bowl, combine soy sauce, vinegar, sugar, and cornstarch.
• Add mixture to the pan and cook for another minute.
• Add eggplant to the pan and toss until the sauce is absorbed.
• Serve over rice. Garnish with sesame seeds and cilantro leaves.