Dragons Eye Cabbage And Eggplant Recipes

STIR-FRIED QUINOA WITH EGGPLANT AND CABBAGE

Steps:

• Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the eggplant cubes in a bowl, drizzle with a small amount of vegetable oil, season with salt and pepper and toss to combine. Arrange in a single layer on the baking sheet and roast for 8 to 12 minutes, or until tender and lightly browned. Remove from the oven and set aside.
• Thoroughly rinse the quinoa with cold water in a fine mesh strainer. Place the quinoa and broth in a saucepan and bring the mixture to a boil. Reduce the heat to a simmer and cook until all the water is absorbed, about 12 minutes. Drizzle with sesame oil, fluff with a fork and set aside.
• In a large skillet or wok heat 1 teaspoon of vegetable oil over medium-high heat. Add the eggs and scramble until cooked through. Stir into the cooked quinoa.
• Add another tablespoon of oil to the pan and increase the heat to high. Add the onion and garlic and stir-fry for 1 minute. Quickly stir in the sriracha, then add the cabbage. Stir-fry until the cabbage is crisp-tender, another 2 minutes.
• Add a little more oil to the pan if needed, then add the quinoa-egg mixture. Continue to stir-fry for another minute. Add the soy sauce, toss to combine, then add the eggplant and cilantro. Mix well, drizzle with a little additional sesame oil and serve.

SAUTEED EGGPLANT AND CABBAGE SALAD

Steps:

• Heat oil in heavy large pot over medium-high heat. Add cabbage, eggplant and onion and sauté until almost tender, about 12 minutes. Add garlic and stir 2 minutes. Stir in paprika. Add tomatoes with juices and bring to boil. Cook until mixture thickens slightly, stirring frequently, about 15 minutes. Stir in mint, parsley and lemon juice. Season to taste with salt and pepper. Cool to room temperature. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

"DRAGON'S EYE" CABBAGE AND EGGPLANT

Steps:

• Coat eggplant in the mixture of flour, black pepper and a pinch of salt.
• Heat 4 Tbsp of oil. When oil is sizzling, place eggplant into the pan. Try to spread it out so that it forms a flat layer in the pan. Do not touch it for about 20 seconds to allow eggplant to nicely brown on one side. Carefully turn each piece of eggplant and repeat. Using tongs makes this step easier. Repeat till all the eggplant is lightly crisped on the outside. The flesh will remain soft. Remove from the pan and set aside.
• Remove any extra oil, leaving 1 Tbsp in the pan. Add dried shrimp. The drier the shrimp, the less oil splatter there will be. Stir-fry till shrimp has softened.
• Add ginger and garlic and fry for 20 seconds to release the aromas.
• Add cabbage stems first, followed by leaves when stems are partly cooked. Fry quickly.
• Add soy sauce and cooking wine. Lower heat and simmer for about a minute.
• For this recipe's namesake, serve in a plate with cabbage in the middle, using some shrimp for the centre. Arrange eggplant around the cabbage.