EGGPLANT CHICKEN
Make and share this Eggplant Chicken recipe from Food.com.
Provided by Michelle Berteig
Categories One Dish Meal
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, heat the olive oil then add the chicken breasts. Cover and cook on medium heat until the chicken is golden brown, about 5 minutes per side.
- Add the onions, stirring often. When the onions are soft, add the remaining ingredients.
- Let simmer, covered, until eggplant is soft and tender. Serve alone or over a bed of rice.
GLAZED EGGPLANT
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Mix 2 tablespoons each water and oyster sauce, 2 teaspoons chili-garlic sauce, 1 1/2 teaspoons fish sauce and 1 teaspoon sugar; set aside. Cut 4 small Japanese eggplants in half lengthwise, then cut into 1 1/2-inch chunks. Cook in 3 tablespoons vegetable oil in a nonstick skillet over medium-high heat until tender, 6 to 8 minutes. Add the sauce mixture. Simmer, tossing, until glazed, 30 seconds to 1 minute. Top with chopped peanuts and cilantro.
SPICY GLAZED EGGPLANT
Provided by Maggie Ruggiero
Categories Side Sauté Vegetarian Eggplant Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Toss eggplant with 1 teaspoon salt and drain in a colander, stirring occasionally, 45 minutes.
- Rinse eggplant under cold water and dry well, pressing out any excess moisture.
- Stir together mirin, soy sauce, ginger, and seven-spice powder.
- Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté eggplant until browned, about 8 minutes. Stir in mirin mixture and cook, gently stirring and turning frequently, until sauce becomes a glaze and eggplant is browned and tender, about 1 minute.
- Serve hot or at room temperature, sprinkled with chives.
SOY GLAZED EGGPLANT
This Soy Glazed Eggplant stir fry is a super fast and easy vegetarian weeknight dinner, which also meal preps well for the week.
Provided by Beth - Budget Bytes
Categories Dinner Main Course Side Dish
Time 20m
Number Of Ingredients 11
Steps:
- Cut the eggplant into 3/4-inch cubes. The easiest way to do this is to first slice the eggplant into 3/4-inch slices, then lay each slice flat and slice into 3/4-inch squares.
- Add the olive oil to a large skillet at head over medium. Once hot, swirl the oil to coat the surface of the skillet, then add the eggplant cubes. Cook the eggplant cubes, stirring occasionally, until they are softened (about ten minutes). If the eggplant begins to stick, add a couple tablespoons of water to the skillet to help loosen the eggplant.
- While the eggplant is cooking, prepare the soy ginger glaze. Stir together the soy sauce, brown sugar, minced garlic, and ginger in a bowl.
- Once the eggplant is soft, pour in the soy ginger glaze, making sure to scrape out all the sugar that may have settled to the bottom of the bowl. Continue to stir and cook the eggplant in the skillet, dissolving any browned bits off the bottom, for about 5 more minutes.
- Top the eggplant with chopped peanuts and sliced green onion before serving. Serve over warm rice with a drizzle of sriracha mayo, if desired.
Nutrition Facts : ServingSize 1 Serving, Calories 450.83 kcal, Carbohydrate 67.98 g, Protein 8.78 g, Fat 16.85 g, Fiber 5.28 g, Sodium 1411.08 mg
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