SPICED EGGPLANT AND TOMATOES WITH RUNNY EGGS
A little like an eggplant version of shakshuka, this velvety skillet meal features sautéed eggplant and tomatoes seasoned with garlic, spices and lemon zest. It's topped with runny eggs and a crunchy garnish of toasted nuts. The yogurt and hot sauce simultaneously heat things up and cool things down, and really add a lot to this hearty, meltingly soft dish. Serve it for brunch or dinner, with a crisp green salad and some flatbread on the side.
Provided by Melissa Clark
Categories soups and stews, vegetables, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Put eggplant in a colander in the sink and toss with 1 teaspoon salt. Let drain while preparing the nuts.
- In a small bowl, combine nuts, 1/4 teaspoon baharat and a large pinch of salt and pepper. Heat 1/2 tablespoon oil in a large skillet over medium heat. Add pine nut mixture and cook, stirring frequently, until fragrant and toasted, 2 minutes. Pour nuts back into the small bowl and stir in lemon zest. Set aside for serving.
- Add 3 tablespoons oil to the skillet and heat over medium-high until oil thins out, about 20 seconds. Add enough of the eggplant to fit in one layer without overlapping. Cook eggplant until browned, stirring occasionally, about 7 minutes. Use a slotted spoon to transfer eggplant to a plate. Repeat with more oil and eggplant, taking care not to crowd the pan.
- When all the eggplant is browned, push the last batch still in the pan to one side. Drizzle the empty part of the pan with a tiny bit of oil and add garlic. Cook until fragrant, about 30 seconds. Return the rest of the browned eggplant back to the pan and stir well to incorporate garlic.
- Add tomatoes and remaining baharat, 1/2 teaspoon salt and a big pinch of pepper. Reduce heat to medium and simmer, stirring occasionally, until tomatoes and eggplant become stewy, 8 to 10 minutes. Stir in herbs. Taste and add more salt, if needed.
- Make small hollows into the stewed eggplant with the back of a spoon. Gently crack an egg into each hollow. Season eggs with salt and pepper. Cover with a lid or piece of foil and cook on medium-low until the eggs are just set, but still soft, 4 to 7 minutes. Remove the lid, and garnish with the spiced nuts, more herbs and a squeeze of lemon. Serve with yogurt, hot sauce and more lemon wedges on the side.
PAN-FRIED EGGPLANT
This pan-fried eggplant recipe is a delicious way to use some eggplant, fresh or older! While it may say it serves four, you might want all this to yourself.
Provided by Kidchen
Categories Appetizers and Snacks Cheese
Time 13m
Yield 4
Number Of Ingredients 8
Steps:
- Shake flour, bread crumbs, Parmesan cheese, salt, pepper, and garlic powder together in a gallon-size resealable plastic bag.
- Pour oil into a large iron skillet over medium heat. Coat a handful eggplant slices with the flour mixture. Add to the hot oil; cook until crisp and light brown, 2 to 3 minutes. Flip and cook until other side is browned, 1 to 2 minutes more. Remove slices carefully and move to a plate or cooling rack; cover with paper towels. Repeat with the remaining eggplant slices.
Nutrition Facts : Calories 244.7 calories, Carbohydrate 42.8 g, Cholesterol 5.9 mg, Fat 4.5 g, Fiber 6.4 g, Protein 9.2 g, SaturatedFat 1.6 g, Sodium 1367.5 mg, Sugar 4.3 g
PANFRIED SPICY POTATOES WITH EGGPLANT
An unusual combination of textures and flavors, but-like the eggplant and apple mixture on page 458-one that really works. Serve in combination with other Indian dishes or as an unusual side dish with Western food. Other vegetables you can prepare this way: for the eggplant, substitute cauliflower or thick slices of red or yellow bell pepper or a combination.
Yield makes 4 servings
Number Of Ingredients 11
Steps:
- Peel the potatoes and cut them the long way into wedges, 6 to 10 per potato. Peel the eggplant (salt it if necessary; see page 456) and cut it into similar-sized wedges.
- Put the oil in a 12-inch nonstick skillet with a lid over medium heat. Wait a couple of minutes, then add the chiles, garlic, mustard, and cumin; cook, stirring, until the garlic colors and the mustard seeds pop, a couple of minutes. Add the potatoes and eggplant, along with 1/4 cup water and a sprinkling of salt and pepper, and cover. Cook for about 10 minutes, checking once or twice and adding a little water if necessary, until the vegetables begin to soften. Remove the cover and raise the heat to medium-high. Cook, stirring occasionally, until both potatoes and eggplant brown nicely and become completely tender, another 10 to 15 minutes.
- Add the onion and continue to cook, stirring occasionally, until it softens and begins to brown, another 5 minutes or so. Stir in the lemon juice, taste and adjust the seasoning, then garnish and serve hot or at room temperature.
- You can make these with or without the eggplant: In step 3, add 2 cups seeded and chopped tomatoes about 2 minutes after adding the onion. Cook, stirring occasionally, until the tomatoes begin to break up, about 5 minutes. Serve as directed.
SPICY STIR-FRIED JAPANESE EGGPLANT AND CUCUMBER
This light side dish is inspired by a more substantial pork, cucumber and garlic dish in Grace Young's "Stir-Frying to the Sky's Edge." I'd never thought about stir-frying cucumber until I saw this recipe. It's a great idea: the crunchy, watery cucumber contrasts beautifully with the soft eggplant. Make sure to slice the eggplant thinly, or it won't cook through. This stir-fry cold is also good served cold.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 30m
Yield Serves four as a side dish
Number Of Ingredients 12
Steps:
- Trim off the calyx end of the eggplants. Cut in half lengthwise, then slice thin (about 1/4 inch). Lightly salt, and toss in a colander. Allow to sit for 15 minutes while you prepare the other ingredients. Squeeze out excess water, then dry between sheets of paper towel.
- Meanwhile, trim off the ends of the cucumbers. Cut in half lengthwise, then slice on the diagonal into 1/4-inch thick slices.
- Combine the rice vinegar, soy sauce, sugar, salt and sesame oil in a small bowl. Place all of the ingredients near your wok or frying pan.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two from the surface of the pan. Add the peanut or canola oil to the sides of the pan and tilt the pan to distribute. Add the eggplant. Stir-fry for three to four minutes until cooked through. Add the ginger and red pepper flakes, and stir-fry for 30 seconds. Add the cucumbers and scallions or chives. Stir-fry 30 seconds. Add the soy sauce mixture to the wok, and stir-fry one minute until the cucumber just begins to wilt. Remove from the heat and serve.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 806 milligrams, Sugar 8 grams, TransFat 0 grams
More about "spicy pan fried eggplant with tomatoes and yogurt recipes"
BEST FRIED EGGPLANT RECIPE WITH TOMATOES - UNICORNS IN …
From unicornsinthekitchen.com
5/5 (11)Calories 141 per servingCategory Side Dish
- Place the eggplants on a baking sheet and generously sprinkle with salt on both sides. Let the eggplant sit for 45 minutes to one hour to "sweat out" the bitter liquid.
- Pat dry the eggplants on both sides with kitchen paper towel. Heat 3 tablespoons olive oil in a non stick pan over medium heat.
- Once the oil is shimmery, fry the eggplant slices for about 4 minutes on each side until golden and cooked. If your pan is small, fry the eggplants in batches.
SPICY EGGPLANT STIR FRY. - THE PRETTY BEE
From theprettybee.com
EGGPLANT WITH YOGURT AND TOMATO RELISH – SMITTEN KITCHEN
From smittenkitchen.com
SPICY EGGPLANT STIR FRY - HEALTHY NIBBLES BY LISA LIN
From healthynibblesandbits.com
ROASTED EGGPLANT, TOMATOES AND HERBS WITH GREEK YOGURT
From olivetomato.com
SPAGHETTI WITH TOMATO SAUCE AND PAN-FRIED EGGPLANT …
From seriouseats.com
FRIED EGGPLANT WITH ROASTED GARLIC YOGURT SAUCE
From abeautifulplate.com
PAN-FRIED EGGPLANT WITH TOMATO SAUCE - COOKING WITH …
From cookingwithmammac.com
BORANI BANJAN RECIPE - AN EDIBLE MOSAIC™
From anediblemosaic.com
PAN-FRIED EGGPLANT RECIPE WITH YOGURT, MINT, AND SUMAC
From saveur.com
Servings 4Total Time 45 mins
VEGAN FRIED EGGPLANT RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
4.8/5 (11)Category Main Course, VeganCuisine MediterraneanPublished Aug 10, 2020
PAN-FRIED EGGPLANT WITH SOY SAUCE, RED ONION AND GINGER - THE …
From thenewbaguette.com
GRILLED EGGPLANT WITH GARLICKY TAHINI-YOGURT SAUCE
From bonappetit.com
EGGPLANT AND VEGETABLE RAGOUT (ŞAKşUKA) RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY FRIED EGGPLANT AND TOMATOES • UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
SPICY PAN FRIED EGGPLANT WITH TOMATOES AND YOGURT RECIPES
From findrecipes.info
AFGHAN-STYLE GRILLED EGGPLANT RECIPE WITH TOMATOES AND YOGURT IS A ...
From washingtonpost.com
SPICY PAN FRIED EGGPLANT WITH TOMATOES AND YOGURT …
From tfrecipes.com
You'll also love