Eggplant In Garlic Sauce Recipes

Steps:

• Place the eggplant in a large bowl. Sprinkle all over with salt and toss. Set aside.
• In a small bowl, whisk together the soy sauce, sugar and cornstarch until the cornstarch dissolves. Stir in 3/4 cup water, the garlic and the soybean and chili pastes.
• In a large wok or sauté pan, heat 1 tablespoon of the oil over high heat. When the oil just starts to smoke, add the pork, season with salt and cook, stirring, until no longer pink, about 2 minutes. Using a slotted spoon, transfer the pork to a plate.
• Dab eggplant dry with paper towels. In the wok, heat the remaining 1 tablespoon oil over medium high until it just starts to smoke. Add the eggplant, and sauté until lightly browned and tender, about 5 minutes. Add the soy-sauce mixture. Cook, stirring, for about 1 minute. Once the sauce thickens, add the pork and 3/4 cup water. Bring to a boil, and then reduce to a lively simmer until the sauce thickens and the eggplant is tender, about 10 to 12 minutes, stirring occasionally. Season to taste with salt. If you choose, serve with rice.

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:

• Add 3/4 cup of water and the cornstarch to a medium bowl. Whisk to combine. Add the soy sauce, brown sugar, hoisin, vinegar, Chinese five spice, garlic powder and red pepper flakes. Whisk to combine and set aside.
• To prepare the eggplant, slice the ends off of an eggplant. Slice into thirds horizontally, so you have 3 cylinders. Slice each cylinder lengthwise into quarters, so you have sticks. Repeat with remaining eggplants.
• Heat about 2 tablespoons of oil in a large nonstick skillet over medium high heat. Add half of the eggplant, season with salt and pepper, and cook until charred and softened, about 7 - 10 minutes. Transfer to a bowl and repeat with remaining half.
• Deglaze the pan with 2 tablespoons of water, scraping up the brown bits on the bottom of the skillet. Pour into the bowl with the eggplant.
• Lower the heat to medium and add about a teaspoon of oil to the skillet. Add the garlic and scallions and sauté for 30 - 60 seconds.
• Give the sauce mixture a good whisk and pour into the skillet. Let simmer until thickened, about 1 - 2 minutes.
• Add the eggplant and chili oil to the skillet. Season with salt. Stir to combine and let cook for 5 - 7 minutes so the eggplant can absorb all the flavors.
• Garnish with sliced scallions.

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:

• Place pork in mixing bowl.
• Add sherry, egg white and salt and mix with hands until egg white is foamy.
• Add cornstarch and mix again until smooth.
• Cover and refrigerate at least 1 hour.
• For Sauce: Combine broth,soy sauce.vinegar,sugar,dissolved cornstarch, chili paste and wine or sherry in small bowl and mix well; set aside.
• Heat 4 cups oil in wok or deep fryer to 350 degrees.
• Add eggplant in small batches and fry until lightly colored.
• Drain on paper towels,pressing to remove as much oil as possible.
• Let same oil cool down to 280 degrees.
• Add pork and stir constantly until pieces separate.
• Cook 1 minute longer; drain in sieve.
• Can be done 6 to 8 hours ahead to this point and refrigerated.
• Heat 1 tablespoon oil in wok or large skillet over high heat.
• Add peppers, ginger and garlic and stir-fry 10 to 15 seconds.
• Add eggplant, pork and sauce (stir before adding) and stir-fry gently until heated through and sauce is bubbling and thickened.
• Stir in green onion.
• Remove from heat and stir in sesame oil; serve immediately.

Steps:

• Cut eggplants to sticks.
• Sprinkle with salt and squeeze out water.
• Heat wok and stir fry garlic in oil 30 seconds.
• Add the ginger, stir fry till fragrant.
• Dump in ground pork, sautetill no longer pink.
• Add in eggplants and green onions.
• Pour in stock, chili garlic, hoisin, soy, sherry, sesame oil.
• Simmer awhile till flavor incorporates.
• Serve hot with rice.

Steps:

• Cut eggplant into 1-inch cubes.
• Mince garlic and set aside.
• Combine all remaining ingredients except oils in a small bowl and set aside.
• Heat vegetable and sesame oils in a large skillet over medium-high heat until shimmering.
• Add eggplant and fermented black beans, cover loosely, and cook, turning occasionally, until eggplant is softening but still firm in the middle, about 6-8 minutes.
• Turn down heat to medium-low and uncover.
• Add garlic and stir constantly until garlic is fragrant and lightly cooked, about 30-45 seconds.
• Stir sauce and pour over eggplant.
• Cook, stirring frequently, until sauce is thick and eggplant is soft, about 2-4 minutes.
• Serve hot with white rice.