Spicy Pan Fried Eggplant With Tomatoes And Yogurt Recipes

Steps:

• Trim off the calyx end of the eggplants. Cut in half lengthwise, then slice thin (about 1/4 inch). Lightly salt, and toss in a colander. Allow to sit for 15 minutes while you prepare the other ingredients. Squeeze out excess water, then dry between sheets of paper towel.
• Meanwhile, trim off the ends of the cucumbers. Cut in half lengthwise, then slice on the diagonal into 1/4-inch thick slices.
• Combine the rice vinegar, soy sauce, sugar, salt and sesame oil in a small bowl. Place all of the ingredients near your wok or frying pan.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two from the surface of the pan. Add the peanut or canola oil to the sides of the pan and tilt the pan to distribute. Add the eggplant. Stir-fry for three to four minutes until cooked through. Add the ginger and red pepper flakes, and stir-fry for 30 seconds. Add the cucumbers and scallions or chives. Stir-fry 30 seconds. Add the soy sauce mixture to the wok, and stir-fry one minute until the cucumber just begins to wilt. Remove from the heat and serve.

Steps:

• Peel the potatoes and cut them the long way into wedges, 6 to 10 per potato. Peel the eggplant (salt it if necessary; see page 456) and cut it into similar-sized wedges.
• Put the oil in a 12-inch nonstick skillet with a lid over medium heat. Wait a couple of minutes, then add the chiles, garlic, mustard, and cumin; cook, stirring, until the garlic colors and the mustard seeds pop, a couple of minutes. Add the potatoes and eggplant, along with 1/4 cup water and a sprinkling of salt and pepper, and cover. Cook for about 10 minutes, checking once or twice and adding a little water if necessary, until the vegetables begin to soften. Remove the cover and raise the heat to medium-high. Cook, stirring occasionally, until both potatoes and eggplant brown nicely and become completely tender, another 10 to 15 minutes.
• Add the onion and continue to cook, stirring occasionally, until it softens and begins to brown, another 5 minutes or so. Stir in the lemon juice, taste and adjust the seasoning, then garnish and serve hot or at room temperature.
• You can make these with or without the eggplant: In step 3, add 2 cups seeded and chopped tomatoes about 2 minutes after adding the onion. Cook, stirring occasionally, until the tomatoes begin to break up, about 5 minutes. Serve as directed.

Steps:

• Mix yougurt, 2 minced garlic cloves and mint in small bowl. Let stand 30 minutes. Cook tomatoes in large pot of boiling salted water 30 seconds. Drain. Transfer to bowl of cold water and cool. Peel, seed and chop tomatos. (Yogurt sauce and tomatoes can be prepared 1 day ahead. Cover separately and chill.) Heat 4 tbls oil in heavy large skillet over medium high heat. Sprinkle eggplant with 1/8 tsp dried red pepper, salt and pepper. Working in batches, add to skillet and cook until tender and jsut beginning to brown, adding more oil as necessary, about 4 minutes per side. Meanwhile heat 2 tbls oil heavy medium skillet over medium high heat. Add remaining 2 minced garlic cloves; saute 30 red seconds. Add tomatoes and 1/8 tsp dried red pepper and cook until softened and juices begin to thicken, stirring occasionally, about 10 minutes. Season to taste with salt and pepper. Spoon tomato mixture onto plates. Top with eggplant and yogurt sauce.