Curried Basil And Eggplant Fries Recipes

EGGPLANT FRIES

Eggplant Fries image

My kids love this snack-and I like that it's healthy. Coated with Italian seasoning, Parmesan cheese and garlic salt, these veggie sticks are broiled, not fried, so there's no guilt when you crunch into them. -Mary Murphy, Atwater, California

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2 large eggs
1/2 cup grated Parmesan cheese
1/2 cup toasted wheat germ
1 teaspoon Italian seasoning
3/4 teaspoon garlic salt
1 medium eggplant (about 1-1/4 pounds)
Cooking spray
1 cup meatless pasta sauce, warmed

Steps:

Preheat broiler. In a shallow bowl, whisk together eggs. In another shallow bowl, mix cheese, wheat germ and seasonings., Trim ends of eggplant; cut eggplant lengthwise into 1/2-in.-thick slices. Cut slices lengthwise into 1/2-in. strips. Dip eggplant in eggs, then coat with cheese mixture. Place on a baking sheet coated with cooking spray., Spritz eggplant with additional cooking spray. Broil 4 in. from heat 3 minutes. Turn eggplant; spritz with additional cooking spray. Broil until golden brown, 1-2 minutes. Serve immediately with pasta sauce.

Nutrition Facts : Calories 135 calories, Fat 5g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 577mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges

PARMESAN EGGPLANT FRIES WITH BASIL KETCHUP

Parmesan Eggplant Fries with Basil Ketchup image

Provided by Giada De Laurentiis

Categories side-dish

Time 2h

Yield 48 fries

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced or smashed and peeled
1/8 teaspoon red pepper flakes
One 15-ounce can tomato sauce
1/2 cup apple cider vinegar
1/2 cup light brown sugar, packed
3 tablespoons tomato paste
2 tablespoons freshly chopped basil
1 1/2 tablespoons kosher salt
1 teaspoon Worcestershire sauce
1 cup all-purpose flour
2 tablespoons kosher salt, plus 1 teaspoon for seasoning
1 teaspoon freshly ground black pepper
3 large eggs
1 cup panko breadcrumbs
1/2 cup freshly grated Parmesan
1 medium eggplant (about 1 1/2 pounds)

Steps:

For the ketchup: In a small saucepan, heat the olive oil over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is softened and fragrant, about 1 minute. Stir in the tomato sauce, vinegar, brown sugar, tomato paste, basil, salt and Worcestershire sauce and bring to a simmer. Lower the heat and continue to cook, stirring occasionally, until thick, about 30 minutes. Remove the garlic, cool to room temperature and refrigerate until ready to use (can be refrigerated for up to 1 week).
For the fries: Place two racks in the upper and middle thirds of the oven and preheat the oven to 425 degrees F. Insert a wire rack into a large baking sheet.
Whisk together the flour, salt and pepper in a large bowl. Lightly beat the eggs in a medium bowl. Combine the panko and the Parmesan in another medium bowl.
Slice off both ends of the eggplant. Cut the eggplant in half lengthwise and slice each half into 1/2-to-3/4-inch thick layers, then cut each layer into 1/2-inch sticks. After all of the fries are cut, drop them into the flour and lightly toss them to coat evenly. Working in batches of a few at a time, dip the floured fries into the egg and then into the panko mixture. Place the fries on the wire rack in the baking sheet, leaving an 1/8-inch space between each fry.
Bake the fries until they are golden brown, about 15 minutes. Season the fries with the remaining salt and serve with Basil Ketchup.

THAI BASIL EGGPLANT CURRY

Thai Basil Eggplant Curry image

This is the dish that taught me to give eggplant a second look. I first had it at Titaya's Thai restaurant here in Austin, Texas. Regarding quantities for the vegetables, the basic goal is to have about 50% eggplant and 50% everything else combined. Regarding flavor, the goal is to feature the eggplant and the zucchini; that's why they're cut larger than the other ingredients. Ingredients are listed in order of appearance in the film, and order and timing are key to best texture. As written, this is pretty damned spicy... enough to make your nose run. Oh yeah, and this makes a ton of food. You'll need a BIG pot to cook it in. If you don't have a big wok or a gumbo pot, cut the recipe in half.

Provided by lolsuz

Categories Curries

Time 45m

Yield 1 Huge pot of food, 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1/3 cup peanut oil (or vegetable oil, etc.)
3 tablespoons red curry paste (that's about 1/3 of a 4 ounce tin. Look for tins or jars in the Asian aisle of larger anglo grocery )
3 -4 carrots
4 small red potatoes
2 large Japanese eggplants (or 1 and a half big black eggplants)
2 small bell peppers (green, red, or preferably both)
2 small onions
2 large zucchini
4 -5 basil sprigs (preferably Thai basil)
1 (13 1/2 ounce) can coconut milk (unsweetened)
1 (11 ounce) can chicken broth (or water if you want to keep it vegan)
3 tablespoons red curry paste (or another third your 4 oz tin, or go crazy and use a half a tin above and the other half here, if y)
white rice, to serve (preferably jasmine rice)

Steps:

This is written to chop as you go, but if that makes you nervous or you don't think you can work quickly enough, just chop everything first. I'll bet you can do it the second time you make this, though. Again, this makes a LOT of food so you'll need a big wok or cook pot, or cut the quantities in half.
Put your rice on so it's cooking while you work. Follow the directions on the bag and set a timer if you have one because you'll be distracted. It'll be done before the food is ready but will stay plenty hot enough to serve.
Start with the carrots and potatoes; slice them fairly thin and saute them in the oil and 1/3 tin of curry paste on medium-high heat for five minutes. Cover and go to the next step.
Cut the eggplant into bite-sized cubes. You can peel the eggplant if you want but I think both texture and flavor is better if you leave the skin on. Add to the pan; saute, stirring occasionally, another five minutes. Cover and go on to the next step.
Slice the onion and bell pepper into fairly thin strips and add them to the pan; saute, stirring occasionally, another five minutes. Cover and go to the next step.
Cut the zucchini into bite-size pieces and add to the pan. Strip the basil leaves off their stems and add them too. Stir and cover. Just one more step and you're done.
Get a blender out and blend the can of coconut milk with one can full of chicken broth and the second 1/3 of red curry paste. Take a good long whiff of it. WOW! Remember to sneeze away from the food. Call one of your family in to smell it and laugh as they experience the same thing you just did, but not in a mean way so they won't get mad when you then ask them to set the table for you while you finish up. Get excited about how awesome this is going to be.
Add the coconut/chicken/curry liquid to the pan and let it come to a simmer. Once it's simmering you can check a potato or a carrot for doneness; they should be tender. Dinner's ready!
Serve in a bowl over steaming white rice and a box of Kleenex on the table because you're probably going to need it. Jasmine rice really is preferable for this. If you serve this worthy food over instant rice I swear I'll drive over there and whup you myself. Instant rice is an abomination in the eyes of the Lord.