GREEN CURRY WITH SWEET POTATO AND AUBERGINE (EGGPLANT)
An ace curry--traditional, vegetarian, and tasty as all else! An indian dish, when I serve this up, my mates, family, or peers are quite chuffed and I'm always asked for the recipe. Any sort of rice can be used; I suggest cooking jasmine rice ahead of time and keeping it warm until curry is done, then serving it and pouring the chili over or next to it.
Provided by Miss Marie Lo Duca
Categories World Cuisine Recipes Asian Indian
Time 47m
Yield 5
Number Of Ingredients 14
Steps:
- Heat oil in a large wok or skillet over medium heat. Add onion and curry paste; cook and stir until fragrant, about 3 minutes. Stir in eggplant; cook until softened, 4 to 5 minutes.
- Pour coconut milk and vegetable stock onto the eggplant mixture. Bring to a boil; reduce heat and simmer until heated through, about 5 minutes. Stir in sweet potato and lime leaves; cook and stir until vegetables are tender, about 10 minutes. Mix in lime juice, lime zest, and brown sugar; stir until combined. Season with salt; garnish with shredded lime leaf and cilantro.
Nutrition Facts : Calories 276.6 calories, Carbohydrate 25.3 g, Fat 19.8 g, Fiber 7 g, Protein 4 g, SaturatedFat 15.3 g, Sodium 188.8 mg, Sugar 8 g
BLACKENED SWEET EGGPLANT (AUBERGINE)
Make and share this Blackened Sweet Eggplant (Aubergine) recipe from Food.com.
Provided by blucoat
Categories Lemon
Time 42m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place eggplants in a tray and cook at the top of the oven for about 35 minutes, until the insides are very soft and the outsides dry and almost crisp.
- Remove from the oven, slit the skin and scrape out the flesh.
- Add cumin and garlic, stir in and break up. (You can make this smooth or coarse, depending on how you like it.) Add olive oil to loosen. Add lemon juice and season, to taste.
- Serve warm or at room temperature. If adding herbs do this at the last minute.
Nutrition Facts : Calories 117, Fat 0.9, SaturatedFat 0.2, Sodium 9.6, Carbohydrate 28.4, Fiber 15.7, Sugar 11.3, Protein 4.8
BLACKENED SWEET AUBERGINE
Provided by Jamie Oliver
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to its hottest setting. Place aubergines (eggplants) in a tray and cook at the top of the oven for about 35 minutes, until the insides are very soft and the outsides dry and almost crisp. Remove from the oven, slit the skin and scrape out the flesh. Add cumin and garlic, stir in and break up. You can make this smooth or coarse, depending on how you like it. Add olive oil to loosen. Add lemon juice and season, to taste. I would never serve this hot but it's great warm or at room temperature. If adding herbs do this at the last minute, roughly or finely chopped.;
SWEET AND SOUR CHINESE EGGPLANT
I tried to duplicate our favorite Asian restaurant's Chinese eggplant dish.
Provided by Eirrehc Guadalupe
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Place eggplant cubes in a large bowl and sprinkle with salt. Fill bowl with enough water to cover and let stand for at least 30 minutes. Drain and rinse well.
- Stir sugar, soy sauce, hoisin, vinegar, chile oil, pepper flakes, and garlic salt together in a small bowl.
- Heat canola oil in a large skillet over medium-high heat. Fry eggplant in the hot oil until tender and beginning to brown, 5 to 10 minutes. Pour in the sauce; cook and stir until sauce is thick and eggplant is evenly coated. Serve immediately.
Nutrition Facts : Calories 250.7 calories, Carbohydrate 27.8 g, Cholesterol 0.2 mg, Fat 15.8 g, Fiber 11.8 g, Protein 4 g, SaturatedFat 1.3 g, Sodium 820.2 mg, Sugar 14.4 g
MINTY SWEET AND SOUR EGGPLANT (AUBERGINE)
An absolutely delightful canape or side dish with lamb or grilled fish from Madhur Jaffrey. It's easiest done with long, skinny Japanese eggplant, but it works equally as well with standard Italian eggplant, cut into half-circles. You can slice and broil the eggplant in advance and do the final touches just before you're ready to serve.
Provided by Chef Kate
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the broiler and position the rack on the top level.
- Line a baking sheet with foil and brush the foil with oil.
- If using Japanese eggplants, slice on the diagonal 1/3 inch thick.
- If using Italian eggplants, slice in half lengthwise, and then cut slices 1/3 inch thick.
- Lay as many as will fit on the baking sheet and brush with oil and sprinkle with salt and pepper.
- Broil until lightly browned.
- Turn and repeat.
- If you have more slices than will fit on one baking sheet, repeat the process until all slices have been browned.
- Turn off broiler and pre-heat oven to 350°F.
- Toast the cumin seeds in a small saute pan until they darken and give off an aroma.
- Cool the seeds and place in a bowl with the rest of the seasoning ingredients.
- Lay the eggplant slices in a baking dish in slightly over-lapping rows or concentric circles. Dribble or brush over each row the seasoning mixture until all slices are used.
- Cover with foil and bake for 20 minutes. (Result is a lovely casserole/gratin of eggplant to serve as a side.
- In the alternative, place slices on baking sheet, brush with seasoning mixture and bake till mixture is absorbed. (Result is a canape which can be served on its own).
- Beware--the aroma is so good you will be tempted to pick one up and eat it to the despair of your fingertips and tongue.
- As a canape or a side, the eggplant can be served hot or at room temperature.
Nutrition Facts : Calories 184.9, Fat 14, SaturatedFat 2.4, Sodium 489.2, Carbohydrate 15.9, Fiber 6.6, Sugar 8.8, Protein 2
SWEET AND SOUR EGGPLANT RECIPE BY TASTY
Here's what you need: eggplant, oil, cumin seed, garlic, onion, red pepper flakes, ketchup, vinegar, salt, water, fresh coriander, rice
Provided by Indrani Das
Categories Dinner
Yield 6 servings
Number Of Ingredients 12
Steps:
- Cut the eggplant into medium sized pieces.
- In a frying pan, put some oil and lightly fry the eggplant pieces. Remove them from the pan.
- Using the same fry pan, add some oil. Then, add the cumin seeds and chopped garlic. Fry for 15 seconds, then add the onion and red pepper flakes. Fry for 3 minutes. Add the eggplants and stir it. Add the ketchup and mix it well.
- Add the vinegar and mix it. Cover the pan and keep on low heat for 8 minutes. Take off the lid, then add the salt and a little bit of water (if necessary). Cook for 4 minutes without the lid.
- Sprinkle the coriander over and turn off the heat.
- Serve with plain rice or biriyani.
Nutrition Facts : Calories 287 calories, Carbohydrate 29 grams, Fat 18 grams, Fiber 6 grams, Protein 2 grams, Sugar 13 grams
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