JAPANESE EGGPLANT (AUBERGINE) WITH TOFU
This is a quick, healthy meal I discovered when I didn't have all of the ingredients to make a Moosewood stuffed eggplant recipe. Double the sauce if you want extra sauce for your rice.
Provided by Teej4734
Categories Soy/Tofu
Time 40m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- In small saucepan over medium heat, bring sherry, dark sesame oil, garlic, ginger root, vinegar, and 1 TBS of the soy sauce to a low simmer.
- Thoroughly stir cornstarch into water until well blended and add to saucepan.
- Simmer sauce until thickened, then turn off heat, cover and set aside.
- Heat a large skillet or wok over medium-high heat for 1 minute, then add the light sesame oil (or vegetable oil) and heat the oil for a minute.
- Add the chopped onion to the skillet, and saute until tender but not golden.
- Add the diced tofu to the skillet and saute up to 10 minutes to remove excess moisture.
- Add the eggplant and sprinkle with remaining 1 TBS of soy sauce, and saute until tender but not mushy.
- Stir in sauce.
- Serve over brown rice.
JAPANESE EGGPLANT (AUBERGINE) TANAKA AND DASHI
Madame Benoit suggests to serve this as a side dish to cabbage rolls, which resembled ours in shape, but were stuffed with mashed potatoes mixed with thinly sliced mushrooms, chopped green onions and one or two eggs to bind everything. Salt and pepper are added, then they are cooked in dashi and a few spoonfuls of soy sauce. To serve the cabbage rolls as a soup, make smaller rolls. When cooked, place one in each soup bowl and pour the dashi over.
Provided by Olha7397
Categories Japanese
Time 45m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- HOW TO MAKE THE EGGPLANT: Wash eggplant, but do not peel.
- Cut into 1/2 inch cubes.
- Heat vegetable oil in a large frying pan.
- Add the cubes of eggplant and saute over high heat until lightly browned here and there.
- This should take about 2 minutes.
- Add the remaining ingredients.
- Stir well, cover pan and simmer over low heat until eggplant is tender and sauce is just a bit thicker.
- Serves 2.
- HOW TO MAKE THE DASHI: Bring the water to a fast rolling boil.
- Add kombu seaweed.
- Stir for 2 to 3 minutes to release its flavour.
- Then remove with a slotted spoon (leaving it in the soup would make it too strong).
- Bring the water back to a fast rolling boil and add the bonito shavings.
- Bring back to the boil, then quickly remove from the heat.
- Let the bonito shavings settle in the bottom of the pan---this usually takes 2 to 3 minutes.
- Strain; now the dashi, or broth, is ready to use.
- Yield: 6 cups.
- *InJapan it is used as much as we use salt, and it is a vegetable protein derivative.
- If you wish to use it, look for the Japanese type in Oriental shops.
- **Kombu:Kelp or dried seaweed tangle, which is one of two most basic and important ingredients for making soup stock (dashi).
- ***Shreddeddried bonito (a fish), the other essential for basic stock (dashi).
- Can be purchased in one piece, then grated, or already grated and packaged, which is much more convenient.
- DASHI: This soup stock is the base for almost all Japanese dishes, so it is important to learn how to make it.
- Chicken stock can replace dashi, but a certain flavour will be missing.
- Madame Benoit's World of Food.
EGGPLANT (AUBERGINE) -TOFU STIR FRY
Delicious vegetarian stir-fry with a tangy, spicy sauce. Cooking the tofu and eggplant separately may be a little bit more labor-intensive, but the end result is much better this way.
Provided by sprout 13
Categories Soy/Tofu
Time 30m
Yield 3 serving(s)
Number Of Ingredients 14
Steps:
- Heat 1T oil in large frying pan over medium high heat.
- Cook tofu in oil for 3-4 minutes per side, flipping once, until golden and crisp. Remove tofu from pan.
- In heated pan with residual oil, saute eggplant cubes until fully cooked but not soggy. This may take 5-10 minutes depending on how large you cut the eggplant. Remove eggplant from pan.
- Meanwhile, prepare sauce. In a 1 or 2 cup measuring cup, stir together soy sauce, lime juce, sugar, flour, sesame oil. Add enough water to make about 2/3 cup liquid. May add more or less water if you like an especially thick or thin sauce.
- Add 1T of oil to the hot pan. Cook ginger in hot oil for about 1 minute, then add jalapeno, green onion, and garlic. Cook for about 2 minutes more.
- Add cooked tofu and eggplant to pan with ginger mix. Cook and stir for about one more minute.
- Pour sauce mixture into pan, bring to boil and cook, stirring, until thickened. This will only take a minute or two.
- Add chopped cilantro to pan and stir to combine.
- Serve with plenty of hot cooked rice.
JAPANESE GLAZED EGGPLANT (AUBERGINE)
This tastes just like my local Japanese restaurants' does. I hope my instructions aren't too confusing. Whenever I serve this, I give each person an eggplant half so they can eat the eggplant out of the eggplant shell.
Provided by aerobicon
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine first 7 ingredients. Set aside.
- Wash your eggplants. Cut off the top and then cut in half length wise. If necessary, make the eggplant halves short enough to fit into a 12" skillet. Using a knife, make criss cross marks on the eggplant, making sure that the eggplant doesn't break apart. Leave skin on eggplants.
- Heat 1 tablespoon oil in 12" skillet.
- Heat oil over medium high heat. Lay 2 eggplant halves in pan, followed by 1/4 water. Cover and let cook for 7-10 minutes or until eggplant is lightly browned. Carefully remove eggplant halves from skillet; set aside.
- Repeat with 2 other eggplant halves and other tablespoons oil.
- Pour sauce mixture into skillet and cook for 2-3 minutes or until thickened.
- Pour sauce over the criss-crossed side of eggplant. Sprinkle sesame seeds on top.
Nutrition Facts : Calories 157.1, Fat 7.9, SaturatedFat 1.1, Sodium 761.5, Carbohydrate 20.9, Fiber 9.5, Sugar 10, Protein 4.4
JAPANESE EGGPLANT (AUBERGINE) SAUTE
A great way to enjoy one sadly overlooked vegetable. The Eggplant. Add your favorite protein for a great one dish meal! This is my version of my friend Mayumi's recipe. I prefer the long and thin Japanese or Chinese eggplant. They taste less acidic.
Provided by Kirby
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine Soy sauce, mirin, crushed garlic and ginger in a bowl.
- Slice your eggplant thinly and into small pieces.
- Toss eggplant in hot pan (I use a spray oil like Pam) with the sauce mixture.
- Sauté at a medium heat until very tender, about 10 minutes.
- Add a little water to keep the veg moist if necessary.
- Great as a side dish for fish or chicken.
- Add diced medium firm tofu or any other protein for a very simple, quick meal.
Nutrition Facts : Calories 178, Fat 1.3, SaturatedFat 0.2, Sodium 1034.7, Carbohydrate 40.5, Fiber 23.5, Sugar 16.5, Protein 8.9
EGGPLANT (AUBERGINE) AND TOFU SATAY
Eggplant and Tofu in green curry with a peanut coconut satay sauce. Use frozen thawed waterpacked tofu well drained by pressing.
Provided by drhousespcatcher
Categories Soy/Tofu
Time P1D
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- curry paste:.
- grind all the ingredients together until you have a paste. Store in the refrigerator in a screw top jar for up to 2 weeks.
- skewers:.
- Mix 3 tbsp green curry paste together with 1 tbsp groundnut oil. Cut the tofu and eggplant into 1/2 inch cubes and thread onto 12 short wooden skewers. Lay flat on a plate and pour over the paste mixture to coat well, rubbing the eggplant and tofu all over. Leave for 30 minutes minimum (or overnight), covered in the fridge to marinade.
- Brush the vegetables with a the remaining oil and grill under a medium heat until golden.
- satay sauce:.
- Heat the oil in a small saucepan and fry the shallot, garlic, chillies and spices for about 5 minutes until tender.
- Mix the peanut butter with a little warm water to make a thinner paste and add to the pan, together with the coconut milk.
- Bring to the boil, then simmer until the sauce thickens. Season with lime juice and salt to taste. Divide between 4 small bowls.
- Serve the skewers on individual plates with a small bowl of satay sauce.
- Or you can simply buy the curry and the satay to cut time but check your ingredients some carry fish.
Nutrition Facts : Calories 460.5, Fat 39.2, SaturatedFat 14.5, Sodium 126.6, Carbohydrate 21.4, Fiber 6.8, Sugar 7.7, Protein 14.3
ITALIAN EGGPLANT (AUBERGINE) TOFU BAKE
I got this from a fellow Chef, Jen in CA. Excellent dish! Makes a super main dish for 4 or a side for 8.
Provided by Diana Adcock
Categories Soy/Tofu
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Saute onion and garlic in oil in a large oven proof skillet over medium heat.
- Add eggplant, tomato sauce, water, bouillon, Italian seasoning, and garlic powder.
- Bring to a boil.
- Reduce heat and simmer, covered, for 10 minutes.
- While eggplant is simmering mix tofu and eggs.
- When the eggplant has simmered for 10 minutes, stir in the tofu mixture.
- Sprinkle with grated parmesan cheese.
- Bake 35 minutes.
Nutrition Facts : Calories 344.7, Fat 17.9, SaturatedFat 6.5, Cholesterol 180.6, Sodium 899.5, Carbohydrate 24.6, Fiber 7.2, Sugar 12.2, Protein 26.1
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- Cut your aubergines / eggplants into 1.25 cm / ½" rounds and arrange them on the baking tray. There is no need to grease them although you can use a small amount of oil if you wish. Bake for about 25-30 minutes, flipping the slices to the other side halfway through. They are done when soft all the way though and lightly browned on both sides.
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