STIR-FRIED EGGPLANT
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
Nutrition Facts : Calories 110 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 127 milligrams, Carbohydrate 12 grams, Fiber 6 grams, Protein 2 grams, Sugar 5 grams
STIR-FRIED ASIAN EGGPLANT
Provided by Food Network
Categories side-dish
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Cut each eggplant in half lengthwise, then cut diagonally into 1/2-inch slices. Cover the eggplants with water, add the salt, and stir to dissolve the salt. Soak the eggplants for 5 minutes, then drain well.
- In a small bowl, mix the oyster sauce with the sugar and sesame oil and set aside.
- Heat a wok or nonstick skillet over high heat. Add the vegetable oil, garlic, chile peppers, and eggplants and stir-fry for 2 minutes. Add 2 tablespoons water and continue stir-frying for 2 more minutes. Add the oyster sauce mixture and stir well to mix. Remove to a platter and serve hot or cold.
P F CHANG'S STIR-FRIED SPICY EGGPLANT
This is a copycat recipe for P F Chang's Stir-Fried Spicy Eggplant (Chinese eggplant tossed in a spicy vegetarian sauce with chili paste and scallions).
Provided by Member 610488
Categories Lunch/Snacks
Time 25m
Yield 1-2 serving(s)
Number Of Ingredients 12
Steps:
- Combine all Spicy Sauce ingredients and mix well.
- In a wok or large frying pan, deep-fry eggplant at 350 degrees F for 1 minute. Remove eggplant and drain on paper towels.
- Meanwhile remove all but 1/2 teaspoon of oil from wok. On high heat, stir-fry garlic for 5 seconds then add Spicy Sauce. Reduce heat and let sauce simmer 20 seconds.
- Add eggplant and mix well. Simmer for another 10 seconds. Stir in cornstarch paste a little at a time until desired consistency. Serve immediately.
CHARRED EGGPLANT WITH BURRATA AND FRIED CAPERS
When summer cooking feels like too much, the simple formula of grilled vegetables served with an herby dressing and a ball of burrata will get you through the season. Here, grilled or seared eggplant is bathed in an herbaceous, lemony caper-infused olive oil for a light dinner or side dish. Salt-packed capers work best, as they are generally larger and have a petal-like shape that opens up when fried, resulting in a crisp shell that is crunchy and salty (but, brined capers work, too). Make sure to dry the capers well before frying to prevent aggressive spitting when they hit hot oil. Fried capers are highly snackable, so consider making a double batch. Serve with bread, flatbread or, for something heartier, pasta.
Provided by Hetty McKinnon
Categories weeknight, vegetables, appetizer, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small saucepan or skillet, heat ¼ cup olive oil over medium-high until it shimmers, about 1 minute. Meanwhile, dry the capers very well by wrapping them in paper towels or a clean dish towel and wringing out the moisture. (If there is too much moisture, the oil will sputter aggressively.) Line a plate or tray with paper towels or a clean dish towel.
- When the oil is ready, carefully drop the capers in and fry for 2 to 3 minutes, until golden. (Watch closely, as smaller capers will cook more quickly.) Remove the capers from the oil with a slotted spoon and drain on the lined plate. They will crisp up further as they cool.
- Transfer the caper-infused oil to a large heatproof bowl and set aside to cool for a few minutes.
- Lay the disks of eggplant on a large cutting board or sheet pan and drizzle with olive oil, flip over and drizzle the other side. Heat a large (12-inch) grill pan or cast-iron skillet on medium-high. (See Tip for grilling instructions.) When hot, working in batches, add the eggplant disks in a single layer and cook for 2 minutes, pressing the eggplant into the pan to encourage browning. Flip, reduce heat to medium and cook on the other side for another 2 to 3 minutes, until completely tender. (The eggplant continues to soften as it soaks up the marinade in the next step, so don't be tempted to overcook.) Remove the eggplant from the pan and place them back on the cutting board or plate. Continue cooking the remaining eggplant.
- Meanwhile, to the bowl with the cooled caper-infused oil, add the herbs, garlic, red-pepper flakes, lemon zest and juice, ½ teaspoon of kosher salt and a few pinches of black pepper. Toss to combine and taste, making sure it has enough salt. Add the warm eggplant slices to the oil and gently toss to coat. Allow to marinate for at least 5 minutes (see Tip).
- Serve this on one large platter or as four separate servings. Place the burrata (for single servings, halve each ball of burrata) on the plate along with the eggplant and top with any remaining marinade and the fried capers, and scatter with fresh herbs.
SPICY EGGPLANT STIR-FRY
Fresh basil adds a sweet taste to balance out the peppery flavor of this quick and easy spicy eggplant stir-fry.
Provided by Marcia
Time 25m
Yield 3
Number Of Ingredients 11
Steps:
- Heat a large skillet or wok over high heat. Add oil and pepper flakes and allow to sizzle for 15 to 20 seconds. Add eggplant and toss in the oil. Cook, stirring every minute, until it just begins to char, about 5 minutes. Add onion, bell pepper, and garlic; stir-fry for 3 minutes.
- Drizzle with soy sauce and vinegar, sprinkle with brown sugar and cornstarch, then toss to coat all of the vegetables. Cook until sauce has thickened, about 1 minute.
- Remove from the heat, add basil, and toss to combine.
Nutrition Facts : Calories 210.1 calories, Carbohydrate 29.1 g, Fat 10 g, Fiber 9.8 g, Protein 4.9 g, SaturatedFat 1.6 g, Sodium 912.6 mg, Sugar 13.3 g
STIR-FRIED EGGPLANT AND PEPPERS
Enjoy your dinner with these tasty stir-fried veggies served with rice - perfect for an Asian cuisine that is ready in an hour.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Peel eggplant if desired; cut into fourths and remove seeds. Cut eggplant into 2x3/4x1/4-inch strips. Cover with cold water; let stand 30 minutes. Drain; pat dry with paper towels.
- Cut bell peppers into 1/4-inch strips. Cut mushrooms into 3/8-inch slices. Mix oyster sauce and sugar.
- Heat 10-inch nonstick skillet over medium-high heat. Add vegetable oil; rotate skillet to coat side. Add eggplant, garlic and gingerroot; stir-fry 1 minute. Add bell peppers and mushrooms; stir-fry 2 minutes. Add oyster sauce mixture and sesame oil; cook and stir 1 minute. Serve with rice.
Nutrition Facts : Calories 170, Carbohydrate 19 g, Cholesterol 0 mg, Fat 2, Fiber 5 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 60 mg
STIR-FRY EGGPLANT
Provided by Marian Burros
Categories easy, quick, side dish
Time 20m
Yield 3 servings
Number Of Ingredients 6
Steps:
- Sauté onions and garlic in hot oil for 2 minutes.
- Arrange eggplant in single layer in skillet. Cook about 4 minutes, turning to brown lightly on both sides.
- Add broth and soy sauce; cover and simmer about 15 minutes, until eggplant is tender.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 208 milligrams, Sugar 5 grams, TransFat 0 grams
STIR-FRIED EGGPLANT AND TOFU
My first stab at cooking tofu for myself was such a delicious success that I'm having another go at it. This recipe is from Sunset magazine, featuring one of my favorite vegetables - yummy, beautiful eggplant.
Provided by Pinay0618
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large nonstick frying pan over high heat, add tofu, and gently cook, turning tofu occasionally, until browned slightly, about 5 minutes. Use a slotted spoon to transfer tofu to a plate.
- Cook garlic, eggplant, and bell pepper in pan until softened, stirring occasionally, 8 to 10 minutes.
- Add soy sauce, sugar, and oyster sauce and cook until heated through, another 2 minutes.
- Return tofu to pan and gently stir to coat.
- Remove from heat and stir in basil leaves.
- Serve over rice.
Nutrition Facts : Calories 253.5, Fat 15.8, SaturatedFat 2.5, Sodium 972.1, Carbohydrate 19.1, Fiber 5.6, Sugar 10.6, Protein 13.2
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