Braised Eggplant Recipes

Steps:

• Chop green onion and put garlic through press; saute in hot oil for 2 minutes.
• Peel and cut eggplant in 3-inch strips. Add to skillet in single layer and cook over high heat until lightly browned on both sides.
• Add broth; cover and simmer about 10 minutes, until eggplant is tender.
• Stir in soy sauce and serve.

Steps:

• Trim ends off eggplant. With a vegetable peeler, cut off alternating strips of skin. Cut eggplant into 1-inch cubes, place in a colander over a large bowl and toss with salt. Let sit for 30 minutes to 3 hours, rinse well and squeeze to remove as much liquid as possible; do not break cubes up.
• In a large skillet or saucepan, heat 1/4 cup olive oil over medium-high heat until hot but not smoking. Add eggplant cubes and move them around occasionally, until they are rather tender and somewhat browned, about 7 minutes. Remove from the pan with tongs, leaving as much oil as possible in the pan. Set aside.
• Add remaining oil to the pan with the onions and pine nuts and stir occasionally, until the onions are transparent and some pine nuts are lightly browned, 7 or 8 minutes.
• Return eggplant to the pan with RawSpiceBar's Baharat Spices, tomato, chickpeas, raisins and sugar. Mix well, then turn heat to low. Cover the pan and cook until the eggplant is very tender but still in distinct pieces, about 30 minutes. Uncover and continue cooking, stirring once or twice, until the liquid is somewhat thickened, 5 to 10 minutes.
• Remove the pan from heat and let sit uncovered until it is at room temperature, about 45 minutes. Stir in the feta, dill and parsley, adjust the seasonings to taste and serve, accompanied by yogurt and lemon wedges for squeezing.

Steps:

• Trim the ends of the eggplant and cut lengthwise into ½-inch thick slices.
• Arrange eggplant slices on a cookie sheet lined with paper towels and sprinkle both sides with salt.
• Let them sit 1 hour, then pat them dry and cut into 1 1/2-inch-long pieces.
• Heat a large flame-proof casserole or Dutch oven and add the oil and heat until hot.
• Add the chile paste and stir-fry for 5 seconds over high heat, then add the other seasonings and stir-fry until fragrant.
• Add the red onions and sauté about 1 ½ minutes, then add the red pepper and sauté another minute.
• Add the eggplant and stir-fry for 2 to 3 minutes.
• Add the braising liquid (broth, soy sauce,rice wine and vinegar), cover, and heat until boiling.
• Reduce the heat to medium, cover, and cook about 12 to 14 minutes, or until the eggplant is tender.
• Uncover, increase the heat to high, and cook until the sauce is reduced to a glaze. Transfer to a serving platter and sprinkle with the scallion greens.

Steps:

• Preheat oven to 400°F.
• Halve eggplants lengthwise and score flesh 1/2 inch deep in a crosshatch pattern to make 1-inch squares (do not cut through skin). Arrange eggplant halves, cut sides up, in a large roasting pan and season with salt.
• Cook onions in 3 tablespoons oil in a large nonstick skillet over moderate heat, stirring occasionally, until softened, about 10 minutes. Remove skillet from heat and stir in tomatoes, parsley, basil, lemon juice, 2 teaspoons sugar, and salt.
• Divide topping among eggplant halves, mounding in centers. Stir together water, remaining 1/4 cup oil, and remaining tablespoon sugar until sugar is dissolved, then add to roasting pan. Cover pan tightly with foil and bake in middle of oven, basting eggplants every 15 minutes with cooking liquid, 45 minutes. Uncover and bake until eggplants are tender (they will collapse and flatten slightly) and cooking liquid is reduced and beginning to caramelize, about 40 minutes more. Serve hot or at room temperature, drizzled with pan juices.

Steps:

• Trim both ends off the eggplant, then use a vegetable peeler to peel alternating strips of the skin; dice eggplant into 1 inch cubes and toss with the salt in a colander for 30 minutes up to 3 hours.
• Rinse the eggplant well and gently squeeze out as much liquid as possible leaving cubes whole.
• Heat 1/4 cup olive oil, over medium high heat in a large skillet; add eggplant and brown slightly, stirring occasionally, about 7 minutes.
• Remove eggplant with tongs and set aside, to leave as much oil as possible in the pan.
• Add remaining oil to pan along with the onions and pine nuts; cook, stirring occasionally, until onions are translucent and pine nuts are lightly browned, about 7 or 8 minutes.
• Return eggplant to skillet with the tomato, raisins, sugar, cinnamon, cumin, and pepper; mix well, turn heat to low, cover, and cook, stirring once or twice, until the liquid has thickened a bit, 5 to 10 minutes.
• Remove pan from heat and let cool to room temperature, uncovered, about 45 minutes; stir in the dill and parsley, adjust seasonings and serve with yogurt and lemon wedges.

Steps:

• Place eggplant in a colander, dust with salt and set aside 20 minutes. Meanwhile, heat a 4-quart stovetop casserole on medium-high and add the oil. Dry the beef and brown it on all sides, about 10 minutes. Remove from the pan to a plate. Turn off heat.
• Rinse and dry the eggplant. Reheat the casserole on medium and sear the eggplant, turning frequently, until it is lightly browned, glossy and still somewhat firm, about 10 minutes. Transfer the eggplant to a bowl. Add the fennel, onion and garlic to the casserole and sauté on low heat until translucent. Add the diced tomatoes and pastis and cook, stirring, to deglaze the casserole. Add the sun-dried tomatoes, wine and stock, and bring to a simmer. Season with pepper. Add the rosemary and thyme. Return the meat to the casserole, cover and simmer on low heat for 2 hours, turning once or twice during the cooking.
• After 2 hours the meat should be tender. If not, give it another 15 or 20 minutes cooking. Remove it to a cutting board. Discard herb branches from sauce, and stir in the orange zest and tapenade. Season to taste with salt. Add the eggplant to the casserole and simmer 5 minutes, just to reheat it. Slice the beef and arrange on a platter. Give the sauce another quick heating, then spoon it with the eggplant over and around the meat and serve.