Eggplant And Edamame Recipes

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EGGPLANT AND EDAMAME



Eggplant and Edamame image

I cannot remember where I took this recipe from. It is very popular in my family, hope you like too. (I've found Goda Masala receipe from Recipe #109909)

Provided by fidem

Categories     Curries

Time 40m

Yield 1 eggplant, 2-3 serving(s)

Number Of Ingredients 14

1 medium eggplant, washed
1 cup edamame or 1 cup soybeans
1/3 cup onion, chopped
1 garlic clove, minced
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon goda masala
1/2 teaspoon sugar
1/2 teaspoon turmeric powder
2 tablespoons oil (I use olive oil, recommendable)
1 1/2 teaspoons mustard seeds
1 pinch asafoetida powder (optional)
1/3 cup boiling water
salt, to taste

Steps:

  • Peel the eggplant and dice. If it is large, cover eggplant dices with salt and let rest for 20 minutes, then rinse well.
  • In a medium saucepan, heat the oil. Add onion, garlic, mustard seeds, turmeric, salt and asafoetida. Stir until the onion starts browning and seeds pop.
  • Add diced eggplant and edamame. Stir well and make sure they are coated with all the spices.
  • Add cumin powder, coriander powder, goda masala and sugar.
  • Stir in water and cover.
  • Cook for 10-15 minutes,or until eggplant is tender, stirring ocassionally.

Nutrition Facts : Calories 410, Fat 23.9, SaturatedFat 2.9, Sodium 29.2, Carbohydrate 35.8, Fiber 15.7, Sugar 8.9, Protein 20.6

STIR-FRIED EGGPLANT WITH EDAMAME AND NOODLES



Stir-Fried Eggplant With Edamame and Noodles image

Use any variety of beautiful summer eggplant to create this salty-sweet dish. Save some to pack for an energizing lunch the next day.

Provided by Eat Well Meal Plans

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb eggplant, cut into 1 -inch cubes
8 ounces whole wheat spaghetti
2 tablespoons olive oil
1 small onion, sliced
2 teaspoons gingerroot, minced
2 garlic cloves, minced
2 cups frozen edamame, shelled, thawed
1/4 cup low sodium soy sauce
3 tablespoons mirin (or 2 tablespoons agave syrup and 1 tablespoon water)

Steps:

  • Place eggplant cubes in a colander. Sprinkle with salt and let drain for 15 minutes. Rinse and pat dry with paper towels.
  • Prepare spaghetti according to package directions. Drain, reserve 2 tablespoons of pasta water, and set aside.
  • While pasta is cooking, heat oil in a large pan. Add eggplant and onions. Cook for 12 to 15 minutes, until eggplant becomes tender.
  • Stir in ginger and garlic for 1 minute. Add pasta, edamame, soy sauce, mirin, and the reserved pasta water. Cook until warmed through, about 5 minutes.

Nutrition Facts : Calories 497.4, Fat 16.5, SaturatedFat 2.1, Sodium 627.5, Carbohydrate 67.7, Fiber 9.7, Sugar 3.9, Protein 27.2

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