SPICED SEARED EGGPLANT WITH PEARL COUSCOUS
This is a great weeknight one-dish dinner, and vegetarian (or vegan if you like) to boot. It is from the cook Adeena Sussman, who divides her time between New York and Tel Aviv, where pearl (or Israeli) couscous is called "p'titim," meaning flakes.
Provided by Julia Moskin
Categories dinner, pastas, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a small bowl, combine cinnamon, cumin, cayenne and 1/2 teaspoon salt.
- Heat a heavy pot (2 to 3 quarts) with a tight-fitting lid over medium until hot but not smoking. Add couscous and toast, stirring often, until golden and fragrant, about 3 minutes. Transfer toasted couscous to a bowl.
- Add oil to pot and raise heat to medium-high. When it shimmers, add eggplant, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring often, until onions are softened and golden and the eggplant is browned and slightly shrunken, 8 to 10 minutes. Add garlic and stir just until fragrant.
- Add tomato paste and the prepared spice mixture and cook, stirring, 1 minute. Stir in toasted couscous, tomato and 1 1/2 cups water, cover, reduce the heat to low and simmer until the couscous has absorbed all the liquid, 8 to 12 minutes. Turn off the heat and let rest 2 minutes. Uncover, stir in paprika and parsley, then taste and adjust the seasoning with salt. Serve immediately and dollop with yogurt, if desired.
PAN-SEARED STRIPED BASS WITH THAI RED CURRY SAUCE AND SPICY EGGPLANT
Steps:
- Preheat the oven to 375 degrees F.
- For the spicy eggplant: Add 2 tablespoons of the oil to a medium saute pan over high heat. Add the red onion and sweat, stirring frequently, for about 2 minutes. Add the remaining 2 tablespoons oil, eggplant, garlic, ginger, bird's eye chile and salt. Cook, stirring frequently, until the eggplant is browned, about 5 minutes. Stir in the chicken stock, fish sauce and chili paste. Reduce the heat to medium and cook for about 15 minutes. Stir in the cilantro and Thai basil before serving.
- For the fish: Add 2 tablespoons of oil to a medium saute pan over high heat. Season the fish generously on both sides with salt and lay it skin-side down in the hot pan. Sear until the skin is crispy, about 2 minutes. Flip the fish and cook for about 1 minute. Adjust the heat as needed. Transfer the fish to a baking sheet skin-side up. Bake until done, about 5 minutes.
- For the red curry sauce: Pour out excess oil from the pan used to cook the fish. Over medium heat, add the scallion whites, garlic and ginger and sweat for about 1 minute. Stir in the coconut milk, chicken stock, palm sugar, fish sauce, red curry paste, kaffir lime leaves and lime zest and juice. Bring to boil, then reduce to a simmer and cook until the sauce thickens, about 15 minutes. Taste and adjust the seasoning as needed. Before serving, stir in the scallion greens.
- For serving: Top the fish with the red curry sauce, peanuts, cilantro and Thai basil. Serve with the spicy eggplant.
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
SPICY EGGPLANT
Steps:
- Combine sauce ingredients in a small bowl; mix well.
- With a vegetable peeler, remove 1-inch strips of the eggplant skin, leaving a 1-inch strip of skin in between. Cut the eggplant into fourths lengthwise, then cut each section crosswise into 3-inch pieces.
- Pour enough oil into a 2-quart saucepan to fill 3 inches. Heat over medium heat to 350 degrees F. Deep-fry the eggplant batches until golden brown, about 3 minutes. Remove with a slotted spoon and drain well on paper towels.
- Place wok over a high heat until hot. Add 1 tablespoon of deep-frying oil and swirl to coat the sides. Add the garlic, ginger, dried chiles and green onion; cook, stirring, until fragrant, about 30 seconds. Add ground meat and cook, breaking up pieces with back of a spoon, until brown and crumbly. Add the sauce and bring to a simmer. Add the cooked eggplant and stir to coat. Scoop onto a warm serving platter. Serve, garnished with cilantro or green onions.
SPICY SEARED EGGPLANT
These eggplant are particularly delicious bathed in this garlic-shallot dressing with olives and raisins.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Number Of Ingredients 12
Steps:
- Sprinkle the eggplant slices with salt, place in a colander set over a bowl, and let stand for 30 minutes. Rinse eggplant and pat dry.
- In a small saucepan over medium heat combine shallots, garlic, sugar, vinegar, red-pepper flakes, and 3 tablespoons water. Bring to a boil, cook 1 minute, and remove from heat. Stir in raisins, capers, olives, and 1/4 cup of olive oil; cool to room temperature.
- Heat grill to high and brush grates with vegetable oil. Brush eggplant with remaining 4 teaspoons olive oil. Cook eggplant until charred and tender, turning over halfway through, about 10 minutes.
- Arrange eggplant on platter and spoon shallot mixture over top. Cool to room temperature and serve.
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