Eggplant Aubergine With Raw Garlic Recipes

Steps:

• Toss the eggplant in a large colander with a generous sprinkle of salt. Set the colander over a bowl to drain and top with a second bowl filled with water or a few heavy cans to press the liquid out of the eggplant. Set aside for at least 1 hour or up to 3 hours.
• Spread the eggplant out onto a baking sheet or large cutting board and pat dry with paper towels.
• Heat the oil in a large skillet set over medium heat. Add half of the eggplant and half of the pepper flakes and cook, stirring occasionally until tender and lightly browned, about 7 minutes. Add half of the garlic and continue to cook until the garlic is soft, about 1 minute. Remove from the skillet to a bowl. Repeat with the remaining oil, eggplant, crushed red pepper and garlic. Off the heat, add the reserved eggplant back to the skillet, stir in the parsley and mint and season with salt and pepper.

Steps:

• Wash eggplant well; cut off stem portion (leave peel on).
• Slice eggplant into quarter-inch slices and brush each side with extra virgin olive oil.
• Heat a nonstick skillet over medium-high heat and brown eggplant slices until they are golden brown on each side.
• On a serving platter, arrange cooked eggplant slices.
• In a small measuring cup, combine the garlic, lemon juice, the one tbsp of extra virgin olive oil and the salt.
• Drizzle over the eggplant slices, sprinkle with parsley, and serve.

Steps:

• Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.

Steps:

• Cut eggplant 1/2-inch wide by 2-inch long strips.
• Saute 1/2 the eggplant in 1/2 the oil in a non-stick pan/wok, until soft.
• When browned and soft, remove from pan about 5 minutes.
• Then repeat with rest of eggplant or sautee in 2 pans.
• On low heat, cook garlic, ginger, and hot bean paste for a minute, then add sugar, soy sauce and stock/water.
• Add water chestnuts.
• Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms.
• If sauce is too thin, thicken with 1t corn starch mixed with 2t water.
• Fold sesame oil.
• Top with green onions and sesame seeds.
• Serve hot or cold with white rice.

Steps:

• Salt and sweat the eggplant pieces for 30 minutes.
• Preheat oven 400 degrees.
• Meanwhile, heat 1 Tb.
• olive oil, saute onion until limp and golden.
• Add rest of ingredients through salt& pepper.
• Bring to boil, reduce heat and simmer, uncovered for 30 minutes, until sauce is thick and chunky.
• Or use any tomato sauce you personally like.
• Best if thick and chunky.
• Boil the unpeeled garlic cloves in water to cover for 2 minutes.
• Can skip, if your cloves are already peeled.
• Drain, hit each clove lightly with mallet or flat side of large knife.
• Peel.
• Place in a small saucepan with stock to cover.
• Simmer for about 45 minutes.
• Replenish stock as needed.
• Whirl garlic and stock in blender until pureed.
• Set aside.
• Rinse and drain eggplant of salt.
• Brush a large baking sheet with 1/4 olive oil.
• Place in oven until hot.
• Place eggplant on hot pan.
• Bake 25-30 minutes.
• Check frequently, turn with tongs after 15 minutes, do not burn or allow to become crisp.
• Looking for soft, golden, and cooked eggplant.
• May need more oil.
• Drain and blot off oil with paper towel.
• Reduce oven to 350 degrees.
• Heat 4 Tbs.
• butter in heavy saucepan.
• Whisk in flour.
• Let roux cook over low heat, stirring constantly, for 3-4 minutes.
• Whisk in hot scalded milk.
• Cook gently, stirring frequently for 10-15 minutes.
• Add salt and pepper to taste,.
• and stir in garlic puree.
• Remove from heat.
• Beat egg.
• Beat some of sauce into the egg to temper.
• Beat egg into sauce.
• Taste for seasoning.
• Place half of tomato sauce on bottom of a 2quart pan.
• Spread 1/2 tomato sauce on bottom, top with 1/2 eggplant slices, spread remaining tomato sauce over eggplant, top with remaining eggplant.
• Pour the garlic cream sauce over all.
• Sprinkle with grated Parmesan cheese.
• Bake 45-60 minutes til golden brown and bubbling.
• Can be vegan leave off cheese.

Steps:

• Marinating the Eggplant:.
• Lightly brush both sides of each eggplant slice with oil. Blend together the garlic, parsley, basil and pepper. Spread a little of the herb blend over each slice. Lay the slice side by side on a large platter, stacking them if necessary. Lightly cover with plastic wrap and let stand at room temperature 2 to 4 hours.
• Cooking Eggplant on an Outdoor Grill:
• Burn down a charcoal fire (using real wood charcoal briquets if possible), until a white ash has formed on the briquets. Heat should be moderate. Sprinkle the slices with salt. Grill the undrained eggplant slices about 10 minutes, turning once, or until deep golden brown on each side and soft when pierced with a knife. Spoon any seasonings left on the platter over each slice after turning. Transfer the finished slices to a platter and serve.
• Cooking Eggplant Inside:.
• Grill undrained slices over medium heat on a gridded skillet or stove-top grill, until deep, golden brown on each side.
• Spread any seasonings left on the platter over each slice before turning. Do this in several batches unless your cooking surface is large enough to hold all the slices in a single layer. Or you may preheat broiler, placing eggplant about 4" from the flame. Spread any leftover marinade over the slices, and have them in a single layer. Broil slowly until slices are deep golden brown on each side, and eggplant is soft when pierced.
• Serve as a first course or main dish after topping the warm slices with long furls of Parmigiano-Reggiano or sheep cheese carved with a vegetable peeler. Enjoy!