SPICY EGGPLANT SALAD WITH SESAME OIL
This Chinese-inspired salad has complex flavors and is quite refreshing. At the market, choose eggplants that are firm and shiny; they will taste sweeter and have fewer seeds. Make it several hours ahead or up to a day in advance. It's best served at room temperature or cool.
Provided by David Tanis
Categories salads and dressings, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Cook the eggplants in a covered steamer over rapidly boiling water until tender, about 10 minutes. Let cool, then peel. Put the flesh in a fine meshed strainer to drain excess liquid.
- Make the dressing: In a small bowl, whisk together soy sauce, vinegar, lime juice, salt and sugar. Add garlic, ginger, sesame oil, vegetable oil and hot pepper oil, if using.
- Put drained eggplants in a bowl. Using 2 forks, shred the eggplants a bit, then pour dressing over and toss, coating well. Leave to rest for 10 minutes, then taste and adjust seasoning.
- Just before serving, stir in chopped cilantro. Pile eggplants on a platter and sprinkle with scallions. Garnish with serrano chile, if using, and cilantro sprigs.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 5 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 447 milligrams, Sugar 6 grams, TransFat 0 grams
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
INDIAN SPICED EGGPLANT (AUBERGINE)
Make and share this Indian Spiced Eggplant (Aubergine) recipe from Food.com.
Provided by Engrossed
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat broiler.
- Trim ends off eggplant and cut into 1/4" thick rounds.
- Spray cookie sheet with cooking oil.
- Place eggplant on cookie sheet and spray with cooking oil.
- Broil eggplant until tender and browned, about 3-5 minutes per side. Set aside.
- In a small bowl, combine the first 7 spices. In a large frying pan, heat the olive oil over medium heat. Add spice mixture and cook, stirring constantly, for about 30 seconds.
- Quickly add the onion and saute until soft and translucent, about 5 minutes.
- Add the tomato sauce or halved cherry tomatoes, molasses, garlic and vinegar. Cook the sauce, stirring occasionally, until thickened, about 5 minutes. Season with salt and pepper.
- Transfer eggplant to serving dish and pour sauce over. Top with chopped cilantro.
INDIA-SPICED EGGPLANT (AUBERGINE)
I haven't made this (so I don't know the preparation time) but am posting it in response to Recipe Junkie's request. From Sunset Vegetarian Cooking.
Provided by Lifla
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Place whole eggplant in a shallow pan and bake in a 400-degree oven until very soft (about 50 minutes). Cool slightly. Cut a slit in eggplant and scoop out pulp; discard large seed packets, skin, and stem. Coarsely chop pulp; place in a colander to drain.
- Heat oil in a wide frying pan over medium heat.
- Add cumin seeds, ginger, and onion and cook, stirring occasionally, until onion is soft.
- Stir in turmeric, green pepper, coriander, ground cumin, paprika, salt, pepper, and tomato. Cook, stirring occasionally, until tomato releases its juices (about 5 minutes).
- Add water and bring to a simmer. Reduce heat to low and simmer, uncovered, for 10 minutes.
- Stir in chopped eggplant and cook for 5 minutes to heat through and blend flavors.
- Just before serving, stir in coriander.
Nutrition Facts : Calories 98.5, Fat 5.2, SaturatedFat 0.7, Sodium 395.1, Carbohydrate 13.4, Fiber 6.5, Sugar 5.5, Protein 2.3
SPICED EGGPLANT (AUBERGINE) SALAD
A Middle-Eastern-influenced Greek salad which is great served with warm pita bread or crusty rolls as a starter or as one of several mezze dishes, or to accompany grilled meats or pilaf. I have adapted this recipe from one I found in 'The Taste of Greece' and I am posting it for the 2005 Zaar World Tour. When I've made this, I just haven't noted how long it takes to grill the eggplant, so the 10 minutes below is a guesstimate. I have not included the chilling time required in the calculations for preparation and cooking times. This is very much a prepare-ahead salad.
Provided by bluemoon downunder
Categories Lemon
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the grill, brush the eggplant slices lightly with some of the oil and cook under a high heat, turning once, until golden. Cut into quarters.
- Mix together the remaining oil, vinegar, garlic, lemon juice, cumin and coriander; season to taste with salt and pepper; mix thoroughly; add the warm eggplant quarters, stir well and chill for at least 2 hours.
- Transfer the chilled eggplant mixture to a serving dish, and add the cucumber, tomatoes and olives; spoon the yoghurt on top, sprinkle with parsley and serve.
GRILLED EGGPLANT (AUBERGINE) AND PEPPER SALAD
This is a recipe from Sunset Magazine and best served with the Flank Steak with Warm Moroccan Spices recipe# 200474, they suggest a nice Syrah to be served with this meal as the spices of this meal loop into the same spices of the wine. Note: To toast Pine Nuts, bake in a 325 degree F. oven, shaking pan occasionally, just until beginning to brown, about 8 minutes. Grill the vegetables before the flank steak, then finish the salad as the steak cooks. If grilling over charcoal, you may need to add a few more briquets before grilling the steak.
Provided by Chabear01
Categories Moroccan
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Lay bell peppers, zucchini, eggplant, and onion on baking sheets.
- Brush both sides of vegetables with Moroccan marinade.
- Lay vegetables on a well-oiled grill over a solid bed of medium-hot coals, or medium-high heat on a gas grill; close lid on gas grill.
- Cook vegetables, turning once, until beginning to brown and just tender when pierced. 7 to 8 minutes for eggplant, 8 to 10 minutes for onions and bell peppers, and 12 minutes for zucchini.
- Transfer to a large cutting board as done.
- Cut vegetables into 1 inch pieces and put in a bowl.
- Add pine nuts, mint and any remaining marinade.
- Mix, adding more vinegar, salt and pepper to taste.
Nutrition Facts : Calories 136.4, Fat 8.3, SaturatedFat 0.7, Sodium 10.8, Carbohydrate 14.5, Fiber 5.8, Sugar 7.5, Protein 4.1
SPICY EGGPLANT (AUBERGINE) SALAD
Make and share this Spicy Eggplant (Aubergine) Salad recipe from Food.com.
Provided by lemoncurd
Categories Peppers
Time 1h20m
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 220°C.
- Cut eggplants into medium thick circles and soak for 5 minutes in salted water; drain and pat dry.
- Place eggplant rounds onto a oven tray and drizzle olive oil over.
- Cut red pepper into long medium strips; drizzle with olive oil.
- Bake eggplants and peppers separately until char grilled (it should be soft but firm at the same time).
- Place grilled eggplants onto a serving plate.
- Arrange pepper slices over branjan.
- Dressing:.
- Heat the olive oil and fry the garlic till light pink (be careful--it burns quickly).
- Add all the rest of the ingredients except the mint.
- Cook for a few minutes.
- Pour dressing over eggplants and peppers.
- Garnish with the chopped mint.
Nutrition Facts : Calories 90.8, Fat 3.7, SaturatedFat 0.5, Sodium 255.2, Carbohydrate 14.4, Fiber 5.2, Sugar 8.9, Protein 2.2
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