Fried Eggplant Stew Recipes

Steps:

• Peel 2 small eggplants and cut into 1/4-inch-thick rounds. Put 1 cup flour in a shallow bowl, beat 4 eggs in another bowl and put 1 cup breadcrumbs in another. Coat the eggplant in flour, then egg (let any excess drip off), then breadcrumbs. Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat. Fry the eggplant in batches until golden brown, 2 to 3 minutes per side (add more oil if necessary). Drain on a rack and sprinkle with salt.

Steps:

• Heat 2 tablespoons olive oil in a large skillet over high heat. Add 1 cubed Japanese eggplant and 3 smashed garlic cloves; stir-fry until tender, about 5 minutes. Add 1 pint grape tomatoes and cook until softened, about 5 more minutes. Season with salt and a pinch of sugar. Top with a handful of chopped cilantro.
• Serves: 4; Calories: 110; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 2 grams; Total carbohydrates: 12 grams; Sugar: 5 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 127 milligrams

Steps:

• Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.

Steps:

• Spray a baking sheet generously with cooking spray,.
• Mix the bread crumbs, parmesan cheese, basil, and garlic salt together.
• Peel eggplant and slice about 1/4" thick.
• Dip in beaten egg whites and then in the crumb mixture.
• Put on baking sheet.
• Bake in a 400 degree oven for about 12-15 minutes or till done.

Steps:

• Preheat the oven to 400ºF (200ºC).
• With a sharp knife, score a ring around each potato, just deep enough to break the skin. Place the potatoes in a medium pot of cold water. Bring to a boil and cook for about 8 minutes, until about halfway cooked.
• Drain the potatoes, and rinse with cold water. Peel off the skin.
• Cut the potatoes into ½-inch (1 cm) pieces and set aside.
• Divide the eggplant and bell peppers between 2 baking sheets and spread in an even layer. Drizzle with 4 tablespoons of olive oil, and season with salt and pepper to taste. Toss with your hands to coat.
• Bake for 25 minutes, flipping halfway through.
• Heat the remaining tablespoon of olive oil in a large pot over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
• Add the tomato paste and stir until well distributed, then add the garlic, paprika, 1 teaspoon salt, and ¾ teaspoon pepper, and cook for another 2-3 minutes, until fragrant.
• Add the potatoes, chickpeas, and tomatoes, and stir to incorporate.
• Stir in the vegetable broth and cover. Reduce the heat to low and cook for 20 minutes, until the potatoes are tender.
• Add the roasted eggplant and bell pepper, and stir to combine. Cook for another 5-10 minutes, until the tomatoes have mostly broken down.
• Ladle into bowls, garnish with parsley, and serve. Or, transfer the stew to resealable containers and store in the fridge for up to 5 days or freezer for up to 3 months.
• Enjoy!

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.

Steps:

• Heat canola oil to 350 degrees F (175 degrees C) in a large saucepan over medium-high heat.
• Mix bread crumbs, flour, and 1/2 cup Parmesan cheese together in a bowl. Place eggs in a small bowl.
• Dip eggplant slices in the eggs, then the bread crumb mixture. Drop into oil a few slices at a time until breading turns golden brown, about 2 1/2 minutes. Drain on paper towels.
• Heat spaghetti sauce in a saucepan over medium heat until heated through, about 10 minutes. Stir in remaining 1/4 cup Parmesan cheese and garlic powder.

Steps:

• Heat 2 tbsps.
• of oil in a wide skillet on medium flame.
• Add the eggplant slices to the hot oil.
• Lightly saute the eggplant until it is light brownish in colour.
• Remove from flame and drain on clean kitchen paper towels.
• Keep aside.
• Add the remaining oil to the skillet.
• Toss in the shallots and garlic.
• Stir-fry until the raw smell of both is gone.
• Takes about 5-7 minutes on medium heat.
• Add water, soy sauce, Pepper, nutmeg, vinegar and sauce.
• Stir well.
• Allow this sauce to cook for 2-3 minutes.
• Add the fried eggplants.
• Cook for 2-3 minutes more.
• Gently stir the pan or shake it gently several times to mix the eggplants in the prepared sauce, being careful not to break/mash the same.
• Check for seasoning.
• Remove from flame.
• Serve hot with Vegetarian Nasi Goreng (Fried Rice){recipe number:44512} or plain steamed rice.
• Enjoy!

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.

Steps:

• Remove any skin from the fish fillets and cut the fillets into 1-inch pieces; set aside.
• In a Dutch oven cook the onion and green pepper in hot cooking oil until the onion is tender but not brown. Once the onion is translucent, add the garlic and jalapeno pepper. Stir in undrained tomatoes, eggplant, tomato sauce, water, salt, ground red pepper, and creole seasoning. Bring to a boil; reduce heat. Cover and simmer about 10 minutes or until the eggplant is tender.
• Stir in okra and fish pieces. Cover and cook 10 to 15 minutes longer or until the okra is tender and the fish flakes easily when tested with a fork; stir occasionally while cooking.
• Ladle the stew into soup bowls. Spoon some hot cooked basmati rice atop each serving.

Steps:

• In large skillet put in enough oil (about 1/8 inch deep.)and preheat too medium high.
• In separate bowl mix egg and milk thoroughly.
• In another bowl mix together remaining dry ingredients.
• Slice eggplant 1/4 thick and dip in milk/egg.
• Dip in dry ingredients and coat both sides.
• Place in skillet and fry for 2-3 minutes each side, checking to make sure they get golden brown.
• You will need to add a little oil each time. When the crumbs in the skillet start getting too much or burning, remove before starting next batch of eggplant.
• Place on separate plate covered with paper towel until ready to serve to remove excess oil.
• SPECIAL NOTE: For a little added extra flavor, use bacon grease instead of oil.
• SPECIAL NOTE: If you want a little something to jazz these up a little and are having a salad, dip them in some Ranch Dressing. I have a scratch recipe that goes great with it.