Eggplant Stir Fry Over Rice Recipes

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CURTIS' EGGPLANT STIR FRY



Curtis' Eggplant Stir Fry image

Provided by Food Network

Time 15m

Number Of Ingredients 8

4 Asian eggplants, sliced on bias 1/2-inch thick
2 tablespoons sesame oil
1 tablespoon vegetable oil
1/4 cup soy sauce
2 teaspoons dark brown sugar
1 1/2 cups snow peas
5 scallions, cut on bias in 1 1/2-inch long pieces
2 red peppers, sliced thinly

Steps:

  • Heat a wok or large non-stick skillet over medium high heat. Heat the oils and when almost smoking, add eggplant and peppers. Cook for 4 minutes, until softened, and add snow peas and scallions. Dissolve the sugar in the soy sauce, and add to pan. Cook for 2 minutes and serve over rice

CURTIS EGGPLANT STIR FRY



Curtis Eggplant Stir Fry image

Provided by Food Network

Time 30m

Number Of Ingredients 9

2 tablespoons of sesame oil
1 tablespoon vegetable oil
4 Asian eggplants, sliced on bias 1/2-inch thick
2 red peppers, sliced thinly
1 1/2 cups snow peas
5 scallions, cut on bias in 1 1/2 inches long pieces
2 teaspoons dark brown sugar
1/4 cup soy sauce
cooked rice

Steps:

  • Heat a wok or large nonstick skillet over medium high heat. Heat the oils and when almost smoking, add eggplant and peppers. Cook for 4 minutes, until softened, and add snow peas and scallions. In a bowl, dissolve the sugar in the soy sauce and add to pan. Cook for 2 minutes and serve over rice.
  • TIP:
  • ROASTED EGGPLANT
  • Roast eggplant halved or whole in 400 oven for about 30 minutes until skin is dark brown and flesh is soft. Remove skin and add eggplant to food processor. Add one clove minced garlic, a squeeze of lemon, a teaspoon of cumin and salt to taste. Blend to combine and serve with chips

EGGPLANT STIR-FRY OVER RICE



Eggplant Stir-Fry Over Rice image

A simple, easy, and healthy mixture of eggplant, zucchini, onion, tomato, and mushrooms tossed together in a frying pan and served over rice.

Provided by Companion

Time 35m

Yield 4

Number Of Ingredients 10

2 cups water
1 cup white rice
1 tablespoon extra-virgin olive oil
1 cup chopped mushrooms
½ medium red onion, chopped
1 eggplant, diced
1 small zucchini, diced
½ teaspoon low-sodium soy sauce, or more to taste
1 large tomato, chopped
1 teaspoon chopped unsalted peanuts

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 15 minutes.
  • Meanwhile, heat oil in a frying pan over medium heat. Add mushrooms and onion and saute for 3 minutes. Add eggplant, zucchini, and 1/2 teaspoon soy sauce; cook and stir for 5 minutes. Add tomato but do not stir in. Sprinkle in peanuts, cover, and cook for 4 to 5 minutes.
  • Put rice onto serving plates and add extra soy sauce if desired. Top with vegetable mixture.

Nutrition Facts : Calories 246.6 calories, Carbohydrate 46.7 g, Fat 4.4 g, Fiber 4.8 g, Protein 5.8 g, SaturatedFat 0.7 g, Sodium 36.4 mg, Sugar 4.7 g

STIR-FRIED EGGPLANT



Stir-Fried Eggplant image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Number Of Ingredients 0

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over high heat. Add 1 cubed Japanese eggplant and 3 smashed garlic cloves; stir-fry until tender, about 5 minutes. Add 1 pint grape tomatoes and cook until softened, about 5 more minutes. Season with salt and a pinch of sugar. Top with a handful of chopped cilantro.
  • Serves: 4; Calories: 110; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 2 grams; Total carbohydrates: 12 grams; Sugar: 5 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 127 milligrams

Nutrition Facts : Calories 110 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 127 milligrams, Carbohydrate 12 grams, Fiber 6 grams, Protein 2 grams, Sugar 5 grams

ASIAN EGGPLANT AND NOODLE STIR-FRY



Asian Eggplant and Noodle Stir-Fry image

A versatile, quick and easy meat-free, mid-week meal. I use 20ml tablespoons for this recipe. Measure out all ingredients before commencing to cook. Sometimes I saute (then remove) some sliced chicken thigh meat before stir-frying the eggplant, or I add some sliced portobello mushrooms. In this case, use your judgment to increase the amount of the sauce ingredients if necessary. If you don't like chillies, omit. From Delicious magazine.

Provided by Daydream

Categories     One Dish Meal

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 12

200 -300 g dried flat egg noodles (I use Chang's)
3 -5 tablespoons vegetable oil (I use grapeseed)
1 red onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1 -2 red chile, finely sliced (seeded if wished for less heat) (optional)
8 unpeeled baby eggplants, sliced finely on the diagonal
2 tablespoons brown sugar (or substitute palm sugar or jaggery if desired)
3 tablespoons light soy sauce
3 tablespoons oyster sauce (I use Chang's)
1 teaspoon toasted sesame oil
1 teaspoon asian fish sauce
2 spring onions, sliced

Steps:

  • Cook noodles according to packet instructions, drain and set aside.
  • Heat a little vegetable oil over a medium flame in a wok, and saute the onion, garlic and chilli, stirring frequently for 2 to 3 minutes. When the onion is soft, remove from wok and set aside.
  • Increase heat and add 2 tablespoons oil. Stir fry eggplant in batches for 2 to 3 minutes, stirring constantly until golden brown. Remove from pan and set aside.
  • Add remaining vegetable oil to wok with the brown sugar and cook 3 minutes until caramelized - be careful not to burn.
  • Add soy sauce, oyster sauce, sesame oil and fish sauce and stir until heated through.
  • Add noodles to the wok with the onion mixture and eggplants, and toss to coat with the sauce. Taste and add a little extra brown sugar if desired.
  • Serve garnished with spring onions and seasoned with a little salt (optional) and freshly ground pepper, to taste.

Nutrition Facts : Calories 979.7, Fat 29.1, SaturatedFat 4.2, Cholesterol 29, Sodium 2536.3, Carbohydrate 175.8, Fiber 77.2, Sugar 68.5, Protein 31

STIR-FRIED EGGPLANT AND PEPPERS



Stir-Fried Eggplant and Peppers image

Enjoy your dinner with these tasty stir-fried veggies served with rice - perfect for an Asian cuisine that is ready in an hour.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 11

1 medium eggplant
1 medium green bell pepper
1 medium red bell pepper
8 medium mushrooms
2 tablespoons oyster sauce
1 tablespoon sugar
3 tablespoons vegetable oil
2 teaspoons finely chopped garlic
1 teaspoon finely chopped gingerroot
1 teaspoon sesame oil
Hot cooked basmati or other white rice, if desired

Steps:

  • Peel eggplant if desired; cut into fourths and remove seeds. Cut eggplant into 2x3/4x1/4-inch strips. Cover with cold water; let stand 30 minutes. Drain; pat dry with paper towels.
  • Cut bell peppers into 1/4-inch strips. Cut mushrooms into 3/8-inch slices. Mix oyster sauce and sugar.
  • Heat 10-inch nonstick skillet over medium-high heat. Add vegetable oil; rotate skillet to coat side. Add eggplant, garlic and gingerroot; stir-fry 1 minute. Add bell peppers and mushrooms; stir-fry 2 minutes. Add oyster sauce mixture and sesame oil; cook and stir 1 minute. Serve with rice.

Nutrition Facts : Calories 170, Carbohydrate 19 g, Cholesterol 0 mg, Fat 2, Fiber 5 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 60 mg

RICE WITH EGGPLANT



Rice With Eggplant image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
1/2 cup finely chopped onions
1 teaspoon finely chopped garlic
1 1/2 cups eggplant, peeled and cut into 1/4-inch cubes
1 cup converted rice
1 bay leaf
1 1/2 cups water
1/8 teaspoon red pepper flakes
Salt and freshly ground pepper to taste

Steps:

  • Heat the olive oil in a heavy saucepan. Add the onions, the garlic and the eggplant. Cook briefly, stirring, until wilted.
  • Add the rice and stir to blend. Add the bay leaf, the water and the pepper flakes, salt and pepper to taste. Bring to a boil, stirring, cover tightly and simmer for 17 minutes.
  • Uncover, remove the bay leaf and stir with a fork to fluff.

Nutrition Facts : @context http, Calories 254, UnsaturatedFat 6 grams, Carbohydrate 43 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 457 milligrams, Sugar 2 grams

EGGPLANT AND RICE



Eggplant and Rice image

Delicious! We are always searching for different rice recipes and this was great! We served it with Carne con Papas (Stew Meat with Diced Potatoes) with the gravy and steamed vegetables. Found it on mealsforyou.com (Recipe not posted yet).

Provided by Manami

Categories     Long Grain Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon virgin olive oil
1 teaspoon virgin olive oil
3/4 cup onion, finely chopped
2 garlic cloves, minced
1 small eggplant, peeled and cut into 1/2 inch cubes
1/2 tomatoes, finely chopped
1 bay leaf
1/2 teaspoon thyme or 2 teaspoons fresh thyme, minced
1 cup long grain rice
2 cups water or 2 cups chicken stock
parsley, chopped fine for garnish

Steps:

  • Heat oil in a heavy saucepan over medium high heat.
  • Sauté onion and garlic 3-4 minutes or until onion is softened.
  • Stir in next 4 ingredients (eggplant, tomato, bay leaf & thyme) and mix thoroughly.
  • Cover saucepan and simmer 3 minutes.
  • Stir in remaining ingredients (rice & chicken stock) and salt and pepper to taste and return to a boil.
  • Immediately reduce heat to low.
  • Cover and simmer 20-25 minutes or until rice is tender and liquid is absorbed.
  • For vegetarian do not use Chicken stock.

Nutrition Facts : Calories 259.2, Fat 5.1, SaturatedFat 0.8, Sodium 9.4, Carbohydrate 48.9, Fiber 5.9, Sugar 5, Protein 5.2

STIR-FRY EGGPLANT



Stir-Fry Eggplant image

Provided by Marian Burros

Categories     easy, quick, side dish

Time 20m

Yield 3 servings

Number Of Ingredients 6

1/2 cup chopped green onions
2 large cloves garlic, minced
2 tablespoons vegetable oil
1 one-pound eggplant, peeled and cut in strips 3 inches long and 1/2 inch wide
1/2 cup chicken broth
1 to 2 teaspoons soy sauce

Steps:

  • Sauté onions and garlic in hot oil for 2 minutes.
  • Arrange eggplant in single layer in skillet. Cook about 4 minutes, turning to brown lightly on both sides.
  • Add broth and soy sauce; cover and simmer about 15 minutes, until eggplant is tender.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 208 milligrams, Sugar 5 grams, TransFat 0 grams

EGGPLANT (AUBERGINE) STIR-FRY



Eggplant (Aubergine) Stir-Fry image

Make and share this Eggplant (Aubergine) Stir-Fry recipe from Food.com.

Provided by Orie2153

Categories     Chinese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

5 Chinese eggplants (2 lb)
3 tablespoons peanut oil
1 tablespoon sesame oil
ginger, fresh, 1 inch piece
1 red chili pepper
1/2 cup chicken broth
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 tablespoon cornstarch
1 tablespoon sesame seeds
cilantro leaf (to garnish)
salt, to taste
black pepper, to taste

Steps:

  • Cut eggplants in half lengthwise, then into 1 inch wedges crosswise. Season with salt and pepper.
  • Stir-fry eggplant in batches until seared and sticky, about 3 minutes per batch. Add more oil as needed.
  • Remove eggplant from pan.
  • Stir-fry green onions, ginger, garlic, and chile for 1 minute.
  • Add chicken broth to the pan.
  • In a small bowl, combine soy sauce, vinegar, sugar, and cornstarch.
  • Add mixture to the pan and cook for another minute.
  • Add eggplant to the pan and toss until the sauce is absorbed.
  • Serve over rice. Garnish with sesame seeds and cilantro leaves.

Nutrition Facts : Calories 307.9, Fat 16, SaturatedFat 2.6, Sodium 863.8, Carbohydrate 40.2, Fiber 20, Sugar 17.7, Protein 8.4

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