SPICY EGGPLANT AND PASTA WITH PANCETTA
Eggplant has its fans and its detractors. Even the most devoutly anti-eggplant zealot can't resist this savory combination of spicy eggplant, pancetta, and pasta.
Provided by Andrew Bleiman
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in a skillet over medium heat. Add pancetta; cook until browned on the edges, about 5 minutes. Add eggplant and remaining 2 tablespoons olive oil; cook until eggplant is slightly softened, about 5 minutes.
- Pour marinara sauce, tomatoes, and wine into the skillet. Add red pepper flakes, black pepper, garlic salt, sugar, and white pepper. Stir and cover. Let sauce simmer until flavors combine, about 20 minutes.
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain; mix with the sauce.
Nutrition Facts : Calories 537 calories, Carbohydrate 81 g, Cholesterol 11.6 mg, Fat 15.9 g, Fiber 9.5 g, Protein 16.7 g, SaturatedFat 3.4 g, Sodium 1037.8 mg, Sugar 16.2 g
CRISPY EGGPLANT WITH FISH FRAGRANT SAUCE
Fish fragrant sauce doesn't have any fish-the sweet, sour, & spicy elements in the sauce are used in Sichuan fish dishes, giving the eggplant recipe its name.
Provided by Dan Hong
Yield Serves 4-6
Number Of Ingredients 26
Steps:
- Put the sugar and liquid glucose in a large saucepan and add 250 ml (9 fl oz/1 cup) water. Whisk over a medium heat to dissolve the sugar, then increase the heat to high, stirring until the mixture starts to boil. Keep boiling until the temperature reaches 120°C (235°F).
- Add the remaining sauce ingredients, stir to combine, and leave it to simmer for 1 hour. At the end, you should have a glazy caramel-like consistency, which coats the back of a spoon. This sauce can be stored in a jar in the fridge for up to 2 months.
- Put the xanthan gum and 550 ml (19 fl oz) water into a bowl. Whizz with a hand-held blender until it has a thick, viscous consistency. Blend in the rice and tapioca flours, followed by the salt. The result should be a fairly goopy, but smooth batter.
- Fill a large wok or deep-fryer one-third full with oil and heat to 180°C (350°F) or until a cube of bread dropped into the oil turns golden in 15 seconds. Dip the pieces of eggplant into the batter then gently lower them into the oil one by one. Fry in batches for about 5 minutes per batch. Don't fiddle around with the eggplant too much in the first 2-3 minutes to allow the batter to firm properly. After about 3 minutes the exterior will harden and you can use a pair of tongs to separate any pieces that have stuck together in the oil. Continue cooking until the 5-minute mark. Drain on paper towels.
- Put the eggplant in a bowl and pour about 100 ml (3½ fl oz) of the fish fragrant sauce on top. Using a large spoon, give everything a stir to make sure each piece of eggplant is evenly coated. Add the cilantro sprigs and chiles and mix through. Divide between four to six bowls and top with the spring onions and fried shallots. Sprinkle with baby cilantro leaves and sesame seeds.
CRISPY SPICY EGGPLANT
I wouldn't mind adding a side of eggplant to every last dish that I eat while on earth. I found this one on another recipe site.
Provided by Pikake21
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Slice the eggplant into thick slices and drop them in a large bowl of lightly salted water.
- Mix all the other ingredients and check the taste.
- Add more salt or spices if needed.
- Heat a skillet and coat it generously with oil.
- Thickly coat the eggplant slices one at a time in the besan mixture and place on the skillet.
- Shallow fry only 4 slices at a time.
- Cover the slices with a lid so the eggplant cooks through.
- Turn them over once and do not recover.
- Remove them, and place on a plate.
- You can prepare them ahead and pop them into a moderate oven for 5 mins before serving.
- Garnish with chopped coriander and serve on a bed of crisp shredded cabbage leaves.
Nutrition Facts : Calories 282.4, Fat 2.5, SaturatedFat 0.3, Sodium 1188.5, Carbohydrate 53.6, Fiber 9.1, Sugar 7, Protein 12.1
INDIAN EGGPLANT IN SPICY SAUCE
This is actually a South Indian dish. I did this for the first time, my hubby and I loved it. Warning: The recipe is very spicy. Tastes great with plain, white rice.
Provided by Bhagya
Categories World Cuisine Recipes Asian Indian
Time 1h25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake the eggplant in the preheated oven until very soft and easy to mash, 45 minutes to 1 hour. Remove from the oven and let cool enough to handle, 15 to 20 minutes. Peel and mash or blend it in a food processor; keep aside.
- Heat 1 tablespoon oil in a pan over medium heat. Add chile peppers, Bengal gram, and coriander. Saute until golden brown, 7 to 10 minutes. Remove from heat and let cool, 10 to 20 minutes. Grind into a fine powder.
- Heat remaining oil in the pan and add mustard seeds. Add onion and saute until golden brown, about 10 minutes. Stir in tamarind extract, turmeric, and powder mixture, adding water as needed if sauce is too thick. Bring to a boil; let simmer for 5 minutes. Stir in mashed eggplant; let simmer, 3 to 4 minutes. Season with salt. Serve hot.
Nutrition Facts : Calories 131.5 calories, Carbohydrate 15.2 g, Fat 7.8 g, Fiber 7.6 g, Protein 2.8 g, SaturatedFat 1 g, Sodium 55.9 mg, Sugar 5.2 g
CRISPY EGGPLANT W/ SPICY CHEESE SAUCE
It's eggplant parmesan w/ a twist. The wheat germ gives it a nice flavor, and it's healthy to boot!
Provided by sherry monfils @smonfils
Categories Other Main Dishes
Number Of Ingredients 11
Steps:
- Heat oven to 400. Spray a baking sheet w/ cooking spray. Place eggplant slices on baking sheet. Lightly salt eggplant and let sit for 10 mins, and then pat dry.
- In shallow bowl, combine eggs and milk. In another shallow bowl, stir together parmesan cheese, wheat germ, basil and pepper. Dip eggplant slices into egg mix, then dredge in wheat germ mix, coating both sides.
- Place on baking sheet and bake 20 mins. In saucepan, combine marinara sauce and red pepper flakes. Cook over medium until hot. Place eggplant slices on a platter. Spoon sauce over eggplant. Sprinkle w/ feta cheese.
CRISPY EGGPLANT WITH SPICY TOMATO FETA CHEESE SAUCE
For a mild cheese flavor, sprinkle feta cheese over the spaghetti sauce. For a more robust cheese flavor, use blue cheese.
Provided by BeccaB3c
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place eggplant slices on a baking sheet.
- Lightly salt eggplant.
- Let stand for 10 minutes.
- Pat dry with paper towels.
- In a shallow bowl combine the eggs and milk.
- In another shallow bowl stir together the Parmesan cheese, wheat germ, basil, and pepper.
- Dip the eggplant slices in egg mixture, then into wheat germ mixture, turning to coat both sides.
- Place the coated slices in a single layer on a greased baking sheet and bake, uncovered at 400 degrees for 15 to 20 minutes or till the eggplant is crisp on the outside and tender on the inside.
- Meanwhile, for sauce, in a medium saucepan combine the spaghetti sauce and ground red pepper- Cook over medium heat till heated through.
- To serve, place several slices of eggplant on individual plates, then spoon tomato sauce over eggplant and sprinkle with feta or blue cheese and, if desired, sprinkle with fresh basil or parsley.
Nutrition Facts : Calories 280.3, Fat 16, SaturatedFat 9, Cholesterol 151.2, Sodium 653, Carbohydrate 18.1, Fiber 6.7, Sugar 5.1, Protein 18.3
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