PAN-ROASTED EGGPLANT WITH PEANUT-CHILE SAUCE
The chef Cal Peternell, who ran the Chez Panisse kitchen for many years, has a knack for inventing vegetable dishes that are infused with complex flavors. In this recipe, he weighs the eggplant slices down while they roast (like chicken under a brick), which presses out extra liquid and forms a magnificent crust. Finished with a rich, spicy ginger-peanut sauce and sparked with cool, crunchy fresh herbs, it's equally satisfying room temperature as a salad or warm as a vegetarian entrée, served with rice.
Provided by Julia Moskin
Categories dinner, for two, weekday, vegetables, appetizer, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Prepare two heavy skillets: One large skillet and one medium skillet that fits inside the large one. Wrap the medium skillet in foil.
- Using a vegetable peeler, peel wide strips of skin off the eggplants lengthwise, so that they are striped. Cut them crosswise into 3/4-inch thick rounds, and sprinkle them with about 1 teaspoon salt.
- Make the sauce: In a bowl, combine the peanuts, cumin, garlic, 2 tablespoons chile paste, a pinch of salt and 3 tablespoons oil. Taste and adjust the seasonings with chile paste and salt.
- Heat the oven to 200 degrees and place a large baking sheet in it to warm.
- In the large skillet, heat 3 tablespoons oil over medium heat until just shimmering. Working in batches, add a single layer of eggplant slices and place the medium skillet on top to press the eggplant flat. Cook, adjusting the heat so you hear the sound of sizzling (not popping, which would indicate burning). Check the color after 3 minutes. When nicely browned all over, about 5 minutes, flip the rounds and place the medium skillet on top again. Cook the other side until lightly browned, about 4 minutes, and transfer to the hot sheet pan in the oven. Add more olive oil to the pan and repeat with remaining eggplant.
- When all the eggplant slices are cooked, lightly wipe out the large skillet and reheat over low heat. Add 1 tablespoon oil, swirl to heat through and add ginger. Let sizzle, stirring, until just beginning to brown, then scrape the cooked ginger and oil into the peanut sauce. Stir and taste again.
- To serve, arrange the eggplant slices on a platter. Use a spoon to drizzle sauce over the top (you might not use all the sauce). Scatter scallions and cilantro on top.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 18 grams, Carbohydrate 10 grams, Fat 21 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 440 milligrams, Sugar 5 grams, TransFat 0 grams
MAW MAW'S EGGPLANT DRESSING
This recipe came from my cajun grandmother, Hazel Wiltz Forrest. Everytime I taste it I think of her and her wonderful cooking.
Provided by Michelle Hickey
Categories Side Casseroles
Time 1h45m
Number Of Ingredients 6
Steps:
- 1. Brown ground beef and add onion and bell pepper as you brown it. Season with salt and pepper to taste.
- 2. Boil whole eggplants until tender.
- 3. When eggplants are tender, peel and cut into bite size chunks. ( I like to remove the seeds but this is optional)
- 4. Add eggplant to meat mixture and add rice. Simmer another 10 minutes. Add salt, pepper and red pepper to taste.
- 5. *Hint - If you prefer using bread to rice, use 3 slices stale or toasted white bread. Wet bread and squeeze out water. Add bread to meat mixture and cook 10 minutes.
COLD EGGPLANT WITH SPICY ASIAN PEANUT DRESSING
Don't know what to do with those beautiful, skinny Japanese eggplants? Try this. It's easy, healthy, and even better the next day. Slim Japanese eggplants are steamed and marinated in a spicy peanut dressing. Comes from World Vegetarian by Madhur Jaffrey. Can also be made with regular eggplants cut the same way.
Provided by katez21
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Quarter the eggplants and cut them crosswise into 3-inch sections.
- Steam over high heat until tender, 10-15 minutes, using a bamboo steamer or steamer basket.
- Meanwhile, combine all other ingredients for the sauce, except the cilantro, and mix well.
- When eggplants are tender, gently mix into the sauce in a serving dish. Sprinkle with the cilantro. Serve at room temperature or chilled.
Nutrition Facts : Calories 375.9, Fat 14.1, SaturatedFat 2.4, Sodium 1321.1, Carbohydrate 59.9, Fiber 32, Sugar 27, Protein 13.3
EGGPLANT DRESSING
A recipe my family grew up on that our mom made, simply ingredients and cooking. Great as a meal with sliced tomatoes or a side dish. **My mom would also slice bell peppers in half, remove seeds and rub a bit of oil on outside then mound this eggplant dressing inside, place stuffed bell pepper in 9 x 13 dish with a just enough water to cover bottom and bake at 350 for 25-30 minutes to be served as a side dish. ***You can also just cook your eggplant down with the seasonings S,P Garlic Powder, onion and bell pepper. Cool then freeze in smaller packages with a good seal. When ready to use take out defrost add cooked meat and rice and heat thoroughly.
Provided by Justmez2
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- 1. Cook ground hamburger meat-use a 92/8 mixture drain any fat, add garlic powder, S & P, and chopped bell pepper, and onion cook on low till onion wilted.
- 2. Peel eggplant, slice and cut each slice into 1" cubes.
- 3. Add eggplant to meat mixture, turn up heat, put lid on so eggplant will steam. Each time you check mash down eggplant with back of spoon. Continue until eggplant is tender and mixes in with meat mixture. This takes about 45 minutes.
- 4. Cook rice according to package directions.
- 5. Stir in cooked rice to mixture and heat so its hot through and through.
- * Cooking time for recipe maybe a little bit more.
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