Eggplant Sauteed With Oil And Garlic Recipes

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EGGPLANT SAUTEED WITH OIL AND GARLIC



Eggplant Sauteed With Oil and Garlic image

This is my favorite way to enjoy eggplant, and comes from Julia Child's Kitchen -- known as "Puree D'Aubergine A L'ail". This is the first recipe I have posted, and is in response to a request... so I hope you enjoy!! :)

Provided by Pianolady

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb eggplant, firm and shiny
3 tablespoons olive oil
2 cloves garlic, pureed
salt, to taste
pepper, to taste
1/2 lemon, juice of
2 tablespoons parsley, minced

Steps:

  • Bake the eggplant: Pierce 2 or 3 places with a sharp knife on one side and then the other.
  • Place in an oiled baking dish in the middle of a 425F oven for 25- 30 minutes until thoroughly soft to the touch.
  • --or-- Steam the eggplant: Place eggplant in a vegetable rack or sieve and set in a pan of boiling water, not letting the water tough the eggplant; cover tightly and steam 15 to 20 minutes or longer, depending on the size.
  • Be careful not to overcook.
  • When the eggplant is soft all over, cut in half lengthwise and scrape the flesh from the skin.
  • Heat the olive oil in a frying pan, add the garlic and cook slowly a minute; then add the eggplant.
  • Beat and stir with a wooden spoon for several minutes to break the eggplant meat into a puree.
  • Beat in salt and pepper to taste, then add drops of lemon juice, to taste.
  • May be cooked in advance: Just before serving, reheat and fold in the parsley, and turn into a hot vegetable dish.
  • Enjoy!

Nutrition Facts : Calories 121, Fat 10.4, SaturatedFat 1.4, Sodium 3.9, Carbohydrate 7.5, Fiber 4, Sugar 2.9, Protein 1.3

ROASTED EGGPLANT WITH GARLIC AND HERBS



Roasted Eggplant with Garlic and Herbs image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 4 servings (3 cups)

Number Of Ingredients 8

2 large eggplants (3 pounds), unpeeled, cut into 1 1/2-inch chunks
2 tablespoons kosher salt
1/2 medium shallot
1 clove garlic
1/2 cup flat-leaf parsley, packed
2 tablespoons full flavored walnut oil
1/4 cup extra-virgin olive oil, plus as needed
1/2 teaspoon freshly ground pepper

Steps:

  • Put the eggplant pieces in a large colander and sprinkle all over with the 2 tablespoons kosher salt. Set in the sink to drain for about 30 minutes.
  • Preheat oven to 425 degrees F.
  • Put a baking sheet in the oven to heat for 10 minutes.
  • Meanwhile, peel and finely chop the shallot and garlic, and push to the side of the cutting board. Chop the parsley, then draw the shallots and garlic in with the herbs and chop them together, until finely chopped. Stir the aromatics and walnut oil together in a serving bowl.
  • Toss the purged eggplant with the olive oil and pepper. Carefully remove the hot baking sheet from the oven and brush or drizzle with olive oil. Spread the eggplant out on the pan and return to the oven. Roast until the eggplant is tender yet firm and rich brown, about 30 minutes. Remove from the oven, toss with garlic and herbs. Serve right away or at room temperature.

SAUTéED EGGPLANT



Sautéed Eggplant image

Categories     Bread     Sauce     Eggplant

Yield makes 4 servings

Number Of Ingredients 5

6 or 8 small, 2 or 3 medium, or 1 or 2 large eggplant, about 2 pounds
Salt and black pepper to taste
1/3 cup extra virgin olive oil
1 tablespoon minced garlic, or more if you like
Chopped fresh parsley or basil leaves for garnish

Steps:

  • Peel the eggplant if you like. If you have any doubt about its quality, cut it into 1-inch cubes and place them in a colander. Sprinkle liberally with salt, at least a tablespoon; toss the eggplant to distribute the salt. Let sit in a sink or over a bowl, undisturbed, for at least 30 and preferably 60 minutes. It will shed a good deal of liquid. Squeeze out as much liquid as you can, rinse with fresh water, and pat dry.
  • Put the oil and all but 1/2 teaspoon of the garlic in a large nonstick skillet over medium heat. Two minutes later, add the eggplant; cook, stirring occasionally, until the eggplant is tender and lightly browned, 15 minutes or longer, adjusting the heat as necessary so the eggplant browns as quickly as possible without burning.
  • Add the remaining garlic and cook, stirring, for 1 minute more; taste and adjust the seasoning, then stir in a handful of parsley and cook for a few more seconds. Garnish with some more parsley and serve hot, warm, or at room temperature.
  • Stewed Eggplant with Tomatoes (France)
  • This is good with a few capers, too: In step 3, before adding the garlic, stir in about 2 cups chopped tomatoes (ripe, fresh ones are best, but canned are acceptable). Cook for about 10 more minutes, stirring occasionally, until the tomatoes break up, then add the garlic and proceed.
  • Crunchy Eggplant
  • In step 3, before adding the garlic, stir in about 1/2 cup bread crumbs, preferably fresh (page 580). Cook for about a minute, until they begin to brown, then add the garlic.
  • Basic Sautéed Eggplant, Indian Style
  • In step 2, use butter if you prefer; add 2 cups sliced onion and 1 or more stemmed, seeded, and minced fresh green chiles, like jalapeños. Cook until the onion softens, then add the eggplant and proceed. In step 3, add 1 teaspoon peeled and minced fresh ginger along with the garlic and use cilantro and mint in place of the parsley or basil.
  • Eggplant with Peppers and Yogurt (Middle East)
  • In step 2, cook 2 bell peppers-red, yellow, green, or a combination (or you can use mild poblano chiles), cored, seeded, and cut into strips-with the eggplant, until tender. In step 3, mix the remaining garlic with 1 cup yogurt, beaten until smooth, a tablespoon of extra virgin olive oil, and some salt and pepper. Remove the eggplant and peppers from the pan and pour this sauce over them; serve hot.
  • Eggplant with Pine Nuts (Italy)
  • Just before serving, lightly brown 1/4 cup pine nuts in 2 tablespoons extra virgin olive oil; stir this into the cooked eggplant.

ROASTED EGGPLANT AND GARLIC SOUP



Roasted Eggplant and Garlic Soup image

Provided by Emeril Lagasse

Categories     appetizer

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup roasted garlic
1/2 cup chopped assorted mild herbs, such as basil, oregano, parsley, etc.
Drizzle of olive oil
Salt and pepper
2 large eggplant
1 tablespoon olive oil
1 cup minced onions
1 tablespoon minced garlic
1 1/2 quarts of vegetable or chicken stock
1 cup heavy cream
Cayenne pepper to taste

Steps:

  • Preheat oven to 400 degrees. In a mixing bowl, combine the garlic, herbs and drizzle of olive oil together. Season with salt and pepper. Mix thoroughly. Split the eggplant in half, lengthwise and smear the garlic mixture over the top of each eggplant half. Place the eggplant on a baking sheet and place in the oven. Roast the eggplant for 30 minutes or until the eggplant is tender. Remove from the oven and cool. Using a spoon, remove the flesh of the eggplant and discard the skin. Heat the oil in a 2 quart saucepan. When the oil is hot, add the onions. Saute for 2 minutes. Add the roasted eggplant and garlic and continue to saute for 2 minutes. Stir in the stock and bring the liquid to a boil. Reduce to a simmer and cook for 10 minutes. Using a hand-held blender, puree the soup until smooth. Stir in the cream and continue to simmer for 3 minutes. Season the soup with the salt and the cayenne.

EGGPLANT WITH GARLIC SAUCE



Eggplant with Garlic Sauce image

A mildly spicy (or very spicy if you like) eggplant dish. My mother has been making this for me since I was a child. It is SO GOOD!!

Provided by Whats that Burning smell?

Categories     World Cuisine Recipes     Asian     Chinese

Time 25m

Yield 6

Number Of Ingredients 9

3 tablespoons canola oil
4 Chinese eggplants, halved lengthwise and cut into 1 inch half moons
1 cup water
1 tablespoon crushed red pepper flakes
3 tablespoons garlic powder
5 teaspoons white sugar
1 teaspoon cornstarch
2 tablespoons light soy sauce
2 tablespoons oyster sauce

Steps:

  • Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.

Nutrition Facts : Calories 186.8 calories, Carbohydrate 29.2 g, Fat 8 g, Fiber 13.2 g, Protein 4.9 g, SaturatedFat 0.7 g, Sodium 223.6 mg, Sugar 13.2 g

EGGPLANT WITH GARLIC SAUCE



Eggplant With Garlic Sauce image

Provided by Paula Disbrowe

Categories     side dish

Time 30m

Yield Serves 3 to 4

Number Of Ingredients 11

18 ounces Chinese eggplant (about 3 small), cut into 1/8-inch chunks
Salt
1 tablespoon soy sauce
1 1/2 teaspoons sugar
1 tablespoon cornstarch
1 teaspoon minced garlic
1 1/2 teaspoons fermented soybean paste
1 teaspoon hot chili paste
2 tablespoons peanut oil
6 ounces ground pork
Hot steamed rice (optional)

Steps:

  • Place the eggplant in a large bowl. Sprinkle all over with salt and toss. Set aside.
  • In a small bowl, whisk together the soy sauce, sugar and cornstarch until the cornstarch dissolves. Stir in 3/4 cup water, the garlic and the soybean and chili pastes.
  • In a large wok or sauté pan, heat 1 tablespoon of the oil over high heat. When the oil just starts to smoke, add the pork, season with salt and cook, stirring, until no longer pink, about 2 minutes. Using a slotted spoon, transfer the pork to a plate.
  • Dab eggplant dry with paper towels. In the wok, heat the remaining 1 tablespoon oil over medium high until it just starts to smoke. Add the eggplant, and sauté until lightly browned and tender, about 5 minutes. Add the soy-sauce mixture. Cook, stirring, for about 1 minute. Once the sauce thickens, add the pork and 3/4 cup water. Bring to a boil, and then reduce to a lively simmer until the sauce thickens and the eggplant is tender, about 10 to 12 minutes, stirring occasionally. Season to taste with salt. If you choose, serve with rice.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 16 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 438 milligrams, Sugar 6 grams

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