VIETNAMESE EGGPLANT WITH SPICY SAUCE
I got this recipe from a cooking class in Hoi An, Vietnam. Such a flavorful and easy way to prepare eggplant. Now this is a family favorite! Serve garnished with green onion and basil.
Provided by mariad3
Categories Side Dish Vegetables Eggplant
Time 36m
Yield 2
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in a skillet over medium heat. Add eggplant; cook until golden brown and soft, but not mushy, 3 to 5 minutes per side.
- Mix remaining 2 tablespoons oil, lemongrass, garlic, green onion, basil, red chile, and ginger together in a bowl. Pour over eggplant in the skillet. Cook until green onion wilts, about 3 minutes. Stir in oyster sauce and sugar. Cook until flavors combine, 2 to 3 minutes. Remove from heat.
Nutrition Facts : Calories 273 calories, Carbohydrate 21.6 g, Fat 21.2 g, Fiber 9.5 g, Protein 3.3 g, SaturatedFat 2.8 g, Sodium 62 mg, Sugar 8.7 g
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.
ASIAN MARINATED EGGPLANT
Provided by Barbara Kafka
Categories easy, side dish
Time 18m
Yield 4 side-dish servings
Number Of Ingredients 7
Steps:
- Combine all ingredients, except eggplants, in a blender. Process until smooth.
- Prick the eggplants several times with a fork and pull off the leaves. Cut in half lengthwise. On the open side of each half, make three deep diagonal slashes in each direction. Place eggplants skin side down in a 13-by-9-by-2-inch oval dish.
- Spoon 1 1/2 teaspoons of the marinade over each eggplant half. Rub the marinade into the flesh so that it runs into the cuts. Turn eggplants skin side up. Pour remaining marinade into dish. Let stand for 45 minutes.
- Turn eggplants skin side down. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 10 minutes. Prick plastic to release steam.
- Remove from oven and uncover. Spoon sauce over eggplants.
Nutrition Facts : @context http, Calories 37, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 1 gram, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 1008 milligrams, Sugar 2 grams
VIETNAMESE SALT AND PEPPER EGGPLANT
We had this dish in a vietnamese restaurant recently its crunchy on the outside and the eggplant is soft like butter on the inside! Great for dinner parties or a great snack with cold beers.Sensational!
Provided by Ricky Henry-Davies
Categories Vegetable
Time 30m
Yield 2 12, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- mix freshly ground pepper and salt together set aside.
- peel eggplant and slice into finger sized pieces - not too thick.
- sift and mix flours with baking soda.
- add iced soda water slowly till consistency of pouring cream.
- heat oil in wok or deep fryer.
- dust eggplant with flour dip in batter thin coating
- fry in batches till golden.
- sprinkle with salt n pepper mixture.
- serve with wedges of limes
- optional add egg to flour for softer batter.
- add chili to batter for extra zing.
Nutrition Facts : Calories 1218.8, Fat 110.2, SaturatedFat 14.4, Sodium 5434.1, Carbohydrate 58.2, Fiber 11.2, Sugar 6.1, Protein 7
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