SPICY EGGPLANT
Stir-fried eggplant with onion in a delicious spicy sauce. Serve over hot cooked rice.
Provided by venymae
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.
- Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine.
Nutrition Facts : Calories 211.7 calories, Carbohydrate 29.9 g, Fat 10.3 g, Fiber 13.8 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 444.5 mg, Sugar 12.5 g
DEEP FRIED EGGPLANT
Provided by Food Network
Categories side-dish
Time 23m
Yield 2 servings as a side dish or appetizer
Number Of Ingredients 16
Steps:
- Place the flour, egg, and bread crumbs each in 3 small bowls. Add the 1/2 teaspoon of salt to the egg and whisk to combine. Season the bread crumbs with the tablespoon of Essence and stir with a fork or your hands to thoroughly combine.
- Dredge each piece of eggplant in the flour, coating thoroughly and then shaking to remove any excess flour. Coat each piece with the egg, then dredge in the bread crumb mixture, pressing to make the bread crumbs adhere. Transfer the eggplant pieces to a rack or to paper towels to let them dry slightly before frying.
- In a deep, heavy skillet heat 1/2-inch of vegetable oil to 375 degrees F. Fry the eggplant pieces, in batches if necessary, for about 1 minute on each side, or until golden brown. Transfer with tongs to paper towels to drain. Sprinkle lightly with salt before serving. Serve with marinara sauce, or as desired.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
SPICY CAJUN DEEP FRIED EGGPLANT
Make and share this Spicy Cajun Deep Fried Eggplant recipe from Food.com.
Provided by Ck2plz
Categories Vegetable
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl, combine the Parmesan cheese, the cornmeal, and the spices. Whisk to combine. In a second bowl, whisk together the eggs, the milk, and the hot sauce.
- Dip the eggplant slices first into the cornmeal mixture, then into the egg mixture, then back into the cornmeal mixture. Place on a metal baking sheet.
- Heat the oven to 200°F Place an empty baking sheet in the oven.
- Meanwhile, in a large, heavy (cast iron is best) skillet, heat 2 - 3 inches of vegetable oil over medium high heat to 350°F If the oil begins to smoke, remove the skillet from the heat until it cools down slightly.
- With tongs, carefully drop 3 - 5 of the coated eggplant slices into the hot oil. Do not overcrowd or the eggplant will simmer and not crisp up. Cook the eggplant until golden, then carefully turn over, about 2 minutes on each side.
- Drain briefly on paper towels. To keep warm until serving, place the fried eggplant slice in a single layer on the baking sheet in the oven.
- Allow the oil to return to 350°F before frying up the next batch.
Nutrition Facts : Calories 407.1, Fat 16, SaturatedFat 7.6, Cholesterol 216.5, Sodium 1098.3, Carbohydrate 46, Fiber 12.4, Sugar 7.3, Protein 23.6
P F CHANG'S STIR-FRIED SPICY EGGPLANT
This is a copycat recipe for P F Chang's Stir-Fried Spicy Eggplant (Chinese eggplant tossed in a spicy vegetarian sauce with chili paste and scallions).
Provided by Member 610488
Categories Lunch/Snacks
Time 25m
Yield 1-2 serving(s)
Number Of Ingredients 12
Steps:
- Combine all Spicy Sauce ingredients and mix well.
- In a wok or large frying pan, deep-fry eggplant at 350 degrees F for 1 minute. Remove eggplant and drain on paper towels.
- Meanwhile remove all but 1/2 teaspoon of oil from wok. On high heat, stir-fry garlic for 5 seconds then add Spicy Sauce. Reduce heat and let sauce simmer 20 seconds.
- Add eggplant and mix well. Simmer for another 10 seconds. Stir in cornstarch paste a little at a time until desired consistency. Serve immediately.
CAJUN FRIED EGGPLANT
A spicy way to fry eggplant that gives it a nice bite! You can always add more Cajun seasoning depending on how spicy you like it.
Provided by sherry monfils
Categories Other Snacks
Time 25m
Number Of Ingredients 8
Steps:
- 1. Slice eggplant into the size of steak fries. Soak 30 min in salted water. Drain, rinse, pat dry w/ paper towels. In bowl, mix egg w/ milk. In another shallow bowl, mix flour, salt, pepper and cajun seasoning. Heat some oil in skillet over med-high heat. Dip eggplant slices into egg mix, then roll in flour mix to coat. Deep-fry eggplant, turning once until golden brown.
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- To tenderize the flesh's texture and reduce some of its naturally occurring bitter taste, you can sweat the eggplant by salting it. After cutting the eggplant into the desired size and shape, sprinkle it with salt and allow it to rest for about 30 minutes. This process will pull out some of its water content and make it less apt to absorbing any oil used in cooking. If it is a young eggplant this is generally not needed but certainly can be done especially to avoid the absorption of any excess oil. Rinse thoroughly and pat dry.
- In a medium bowl (I like a casserole dish as it makes it easier to coat the eggplant), break an egg and add enough milk or water to liquefy or “thin out“ the egg so that the eggplant can be more easily coated. Whisk the two together.
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