Hot Garlic Eggplant Recipes

Steps:

• Mix pork and 2 teaspoons soy sauce in small bowl and set aside.
• Quarter each unpeeled oriental eggplant lengthwise.
• Place strips together and cut crosswise into 1/2-inch pieces.
• (If using large globe eggplants, peel and cut into 1/2-inch squares.).
• Transfer to medium bowl;blend in onion.
• Combine 1/4 cup sherry with oyster sauce, soy sauce, sesame oil and sugar in small bowl; set sauce aside.
• Heat wok until very hot.
• Pour in peanut oil;add garlic, chili paste and ginger and cook several seconds; do not allow garlic and ginger to brown.
• Add pork mixture and stir-fry, pressing pork against sides of wok until meat loses raw color.
• Add eggplant mixture; stir in sauce, adding more sherry if necessary, so liquid covers about half of stir-fry mixture.
• Cover and cook over high heat until eggplant softens and is no longer raw tasting, about 3 minutes for oriental eggplant or 5 minutes for large globe eggplant.
• If wok becomes dry during cooking, add small amount of sherry or chicken stock.
• Continue cooking,uncovered, until most of sauce evaporates.
• Taste and adjust seasoning.
• Turn into serving dish and serve immediately.

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:

• 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.