Eggplant Adzuki Recipes

EASIEST EGGPLANT

Easiest Eggplant image

I found that some of the best recipes are the easiest! Try this once, and more than likely you'll make it again and again. And another bonus: if you choose to use low-fat mayonnaise, you'll save the fat and calories that are absorbed when eggplant is fried.

Provided by Pauline

Categories Side Dish Vegetables Eggplant

Time 55m

Yield 6

Number Of Ingredients 3

Ingredients

1 medium eggplant, peeled and sliced into 1/2 inch rounds
4 tablespoons mayonnaise, or as needed
½ cup seasoned bread crumbs

Steps:

Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
Place the bread crumbs in a shallow dish. Coat each slice of eggplant on both sides with mayonnaise. Press into the bread crumbs to coat. Place coated eggplant slices on the prepared baking sheet.
Bake for 20 minutes in the preheated oven, until golden brown. Flip slices over, and cook for an additional 20 to 25 minutes to brown the other side.

Nutrition Facts : Calories 126.3 calories, Carbohydrate 12.3 g, Cholesterol 3.6 mg, Fat 8 g, Fiber 3.6 g, Protein 2.4 g, SaturatedFat 1.3 g, Sodium 230 mg, Sugar 2.8 g

BAKED ADZUKI BEANS WITH EGGPLANT AND TOMATOES

Baked Adzuki Beans With Eggplant and Tomatoes image

This isn't quite a stew, a chili, or a ratouille, yet it reminds me a bit of each. You'll just have to try it for yourself and see what you think. Whatever you want to call it, we call it tasty. Can be served as a side dish as well, but we like it on it's own accompanied by a nice loaf of a crusty bread. Plan ahead, the preparation time does not include three hour soaking time for the beans.

Provided by FlemishMinx

Categories Cheese

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 cup dried adzuki beans
1 bouquet garni (thyme, parsley, and bayleaf)
2 small eggplants, unpeeled,and cut in 1 inch cubes
kosher salt or sea salt
6 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 1/2 cups canned chopped tomatoes
1 cup chicken stock (or 1 bouillon cube dissolved in 1 cup water)
1/2 teaspoon ground allspice
1/4 teaspoon red pepper flakes
salt and pepper, to taste
4 tablespoons fresh basil, shredded
1/2 cup fresh grated parmesan cheese

Steps:

Pick over and discard any damaged beans or stones; rinse the beans, then place in a sauce pan adding plenty of water to cover; soak for a minimum of three hours (can be all day).
Drain the beans and return to the sauce pan with enough water to cover by 2 inches.
Add the bouquet garni and bring water to the boil; reduce heat and simmer uncovered until the beans are tender (20 to 40 minutes); drain and set aside, discarding the bouquet garni.
Place the eggplant cubes in a colander and sprinkle with kosher or sea salt; let drain for 30 minutes, then rinse and pat dry with paper towels (this step can be done while the beans are boiling).
Pre-heat oven to 375°F.
In a large frying pan over medium heat, heat 4 TBS of the olive oil then add the eggplant and saute until lightly browned on all sides (5 to 10 minutes).
When the eggplant has browned, transfer to a large baking dish (I use an oval 35 cm X 24 cm).
In the same frying pan, heat the remaining 2 TBS olive oil and saute the onion until it begins to soften but not brown (about 5 minutes).
Add in the garlic and continue to saute 1 minute.
Add the tomatoes, stock, allspice, red pepper flakes, and salt and pepper to taste; simmer slowly for 5 minutes, then transfer the mixture to the baking dish.
Add the beans and the basil to the baking dish, and mix everything well.
Sprinkle with the parmesan cheese and bake until golden, about 20 minutes.
Serve immediately.

Nutrition Facts : Calories 344.9, Fat 17.1, SaturatedFat 3.6, Cholesterol 8.5, Sodium 195.1, Carbohydrate 38, Fiber 11.7, Sugar 7.8, Protein 13.6

EGGPLANT ADZUKI

EGGPLANT ADZUKI image

Categories Vegetable Dinner

Number Of Ingredients 9

Ingredients

4 cups adzuki (or kidney) beans
2 cups onion, chopped
1 eggplant, peeled and cut into strips
2 cups no salt tomato sauce
1 cup green pepper, chopped
1 cup organic celery, chopped
3 garlic clove, diced
1 tablespoon Dr. Fuhrman's VegiZest
Mrs. Dash, to taste

Steps:

Soak adzuki beans overnight. Cook beans in water with one cup of chopped onion on low flame for 1 1/2 hours. In a large non-stick skillet cook the sliced eggplant in the tomato sauce for a few minutes then add the rest of the onion, pepper, celery, garlic and spices and cook for another 5 minutes. Arrange the eggplant in a baking dish and cover with the sauce from the pot continuing to cook in the oven uncovered at 350 for 25 minutes. Serve in squares with some adzuki beans on top.

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