SPICY STEWED EGGPLANT
A fabulous way to get veggies into your diet. We really enjoyed this eggplant recipe. It does have a kick, so go light on the red pepper if you're sensitive. The eggplant soaks up the flavors of the bell peppers, tomatoes, and onions while it cooks. Super easy to prepare, this is a great vegetarian dinner.
Provided by Jeanne Cameron @jaycee123
Categories Vegetables
Number Of Ingredients 8
Steps:
- Sautee the onion and garlic in olive oil in a deep, heavy pot until onion is translucent. Do not let the onion get browned.
- Peel a large section of the skin from the front and back of the eggplant, leaving a strip of the skin on both sides. Then slice the eggplant thinly, leaving a bit of the colorful skin on the edges.
- Put a layer of the sliced eggplant on top of the sauteed onion. Spoon some of the canned tomatoes over the eggplant. Repeat layering until all the eggplant and tomato have been used up.
- Let this simmer over medium-low heat for about 10 minutes, checking regularly.
- Then add the frozen peppers. Sprinkle the cayenne pepper over the top.
- Let this simmer on medium-low until the eggplant is soft, stirring a few times.
- Serve alone with a sprinkle of Parmesan cheese as a side dish or serve over pasta or rice as a main dish.
STEAMED EGGPLANT
This salty savory banchan (side dish) is traditionally served chilled, making it a perfect vegetable side dish with a bowl of rice. The Japanese eggplant in this recipe is steamed and softened just enough and tossed and soaked in a slightly salty, garlicky, spicy sauce. The hint of saltiness from the fish sauce and hint of both sweetness and bitterness from the eggplant make this dish such a great pairing.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Quarter 2 pounds Japanese eggplants lengthwise and cut into 2-inch pieces; season with salt. In two batches, cook the eggplants in a steamer over medium-high heat, tossing halfway, until softened, 6 minutes. Let cool on paper towels. Whisk 1 tablespoon soy sauce, 2 teaspoons each sesame oil and minced garlic, 1 teaspoon fish sauce, 1 teaspoon gochugaru and 1 teaspoon rice vinegar in a large bowl. Toss the eggplants in the sauce; top with chopped scallions and toasted sesame seeds.
SPICY GRILLED EGGPLANT
This side goes well with any meat you might also be grilling. Thanks to the Cajun seasoning, the zesty eggplant gets more attention than an ordinary veggie. —Greg Fontenot, The Woodlands, Texas
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- Brush eggplant slices with oil. Drizzle with lime juice; sprinkle with Cajun seasoning. Let stand 5 minutes. , Grill eggplant, covered, over medium heat or broil 4 in. from heat until tender, 4-5 minutes per side.
Nutrition Facts : Calories 88 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges
QUICK AND HEARTY EGGPLANT STEW
This eggplant stew is simmered with tummy-warming Indian spices and served over rice.
Provided by Jessica Hawn
Categories Eggplant Recipes
Time 40m
Yield 6
Number Of Ingredients 21
Steps:
- Partially skin eggplant and cut into cubes; set aside.
- Mix curry powder, coriander, garam masala, cumin, garlic powder, cayenne, salt, and pepper together in a small bowl; set aside.
- Start rice: bring beef stock, scallions, and ginger to a boil in a saucepan. Stir in rice and kosher salt. Cover, reduce heat to low, and simmer until tender, 10 to 15 minutes.
- Continue with stew: coat the bottom of a heavy pan with oil. Add onion and garlic and warm over medium heat until aromatic, 3 to 5 minutes.
- Stir eggplant into the onion mixture; cover and cook, stirring occasionally, for about 6 minutes. Remove cover and stir in tomatoes; simmer, stirring occasionally, for about 5 minutes. Stir in black beans and 1/2 of the scallions; the stew should be pretty thick at this point because of the tomatoes.
- Add 1 cup beef stock and stir in spice mix. Boil, stirring occasionally, for several minutes. Add up to 1 cup more beef stock as the stew cooks down to get the thickness you desire. About 1 minute before serving, stir in cilantro and remaining scallions to add flavor throughout.
- Serve stew over cooked rice.
Nutrition Facts : Calories 270.4 calories, Carbohydrate 49.4 g, Fat 4 g, Fiber 10.9 g, Protein 10.7 g, SaturatedFat 0.7 g, Sodium 394.8 mg, Sugar 5.7 g
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.
SPICY ROASTED EGGPLANT
Roasted eggplant with spicy seasonings baked in sauce. Simple instructions, very few ingredients. Can be used as a side dish or as a pasta sauce!
Provided by LovelyRitaMetermaid
Categories Eggplant Side Dishes
Time 1h5m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a shallow baking pan with cooking spray.
- Toss eggplant with Italian seasoning, garlic powder, cayenne, salt, and pepper in the prepared baking pan. Cover with foil.
- Roast in the preheated oven for 40 minutes. Remove foil and reduce oven temperature to 300 degrees F (150 degrees C). Add tomato sauce and cook for 15 more minutes.
Nutrition Facts : Calories 112.2 calories, Carbohydrate 25.4 g, Fat 1.2 g, Fiber 11.4 g, Protein 5 g, SaturatedFat 0.3 g, Sodium 301.1 mg, Sugar 9.8 g
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