Eggplant Egg Recipes

EGGPLANT & EGG

Eggplant & Egg image

I love this dish! My mother would go to the local farmers market every Saturday to buy the eggplants. She would come home and roast them and serve them with chopped tomatoes. sweet onions and a splash of patis (fish sauce). Cook this mixture down and add some beaten egg for a heartier dish. This is my comfort food the one dish no matter where I am that reminds me of home :)

Provided by Divalicious 808

Categories < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 large Japanese eggplants
nonstick cooking spray
2 tablespoons canola oil
1 medium tomatoes, chopped
1 small sweet onion, sliced
2 -4 tablespoons fish sauce
4 large eggs, beaten
salt & pepper, to taste

Steps:

Prick entire eggplant with a fork. Spray with a non-stick cooking spray and roast at 400 for about 25-30 minutes or until tender, turning once.
Place in a bowl and cover with plastic wrap. When it is cool enough to handle remove skin and shred.
Heat oil in a saute pan and add onions. When soft and translucent add tomatoes.
Cook until tomatoes have broken down. Add shredded eggplant. Season with half the fish sauce and simmer.
Add salt & pepper to taste to the beaten eggs. Careful with the salt. The fish sauce may be enough for you.
Add eggs to the eggplant. Lower heat and stir until eggs are no longer runny. You don't want chunks of egg, so keep stirring, breaking up the egg into the eggplant mixture.
Taste for seasoning, add more fish sauce if desired. Serve over steamed rice.

Nutrition Facts : Calories 151.4, Fat 12.1, SaturatedFat 2.1, Cholesterol 211.5, Sodium 766.9, Carbohydrate 3.7, Fiber 0.6, Sugar 2.3, Protein 7.2

STEAMED EGGPLANT

Steamed Eggplant image

This salty savory banchan (side dish) is traditionally served chilled, making it a perfect vegetable side dish with a bowl of rice. The Japanese eggplant in this recipe is steamed and softened just enough and tossed and soaked in a slightly salty, garlicky, spicy sauce. The hint of saltiness from the fish sauce and hint of both sweetness and bitterness from the eggplant make this dish such a great pairing.

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Quarter 2 pounds Japanese eggplants lengthwise and cut into 2-inch pieces; season with salt. In two batches, cook the eggplants in a steamer over medium-high heat, tossing halfway, until softened, 6 minutes. Let cool on paper towels. Whisk 1 tablespoon soy sauce, 2 teaspoons each sesame oil and minced garlic, 1 teaspoon fish sauce, 1 teaspoon gochugaru and 1 teaspoon rice vinegar in a large bowl. Toss the eggplants in the sauce; top with chopped scallions and toasted sesame seeds.

GARLIC AND HERB EGGPLANT

Garlic and Herb Eggplant image

Press the diced eggplant to get rid of excess water before you cook it to a golden brown and season it with garlic, parsley and mint.

Provided by Food Network Kitchen

Time 1h30m

Yield 6

Number Of Ingredients 7

Ingredients

2 medium eggplant, peeled and diced into 1 1/2 pieces (about 3 pounds)
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes
3 cloves garlic, thinly sliced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint

Steps:

Toss the eggplant in a large colander with a generous sprinkle of salt. Set the colander over a bowl to drain and top with a second bowl filled with water or a few heavy cans to press the liquid out of the eggplant. Set aside for at least 1 hour or up to 3 hours.
Spread the eggplant out onto a baking sheet or large cutting board and pat dry with paper towels.
Heat the oil in a large skillet set over medium heat. Add half of the eggplant and half of the pepper flakes and cook, stirring occasionally until tender and lightly browned, about 7 minutes. Add half of the garlic and continue to cook until the garlic is soft, about 1 minute. Remove from the skillet to a bowl. Repeat with the remaining oil, eggplant, crushed red pepper and garlic. Off the heat, add the reserved eggplant back to the skillet, stir in the parsley and mint and season with salt and pepper.

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

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