PAN-ROASTED EGGPLANT WITH PEANUT-CHILE SAUCE
The chef Cal Peternell, who ran the Chez Panisse kitchen for many years, has a knack for inventing vegetable dishes that are infused with complex flavors. In this recipe, he weighs the eggplant slices down while they roast (like chicken under a brick), which presses out extra liquid and forms a magnificent crust. Finished with a rich, spicy ginger-peanut sauce and sparked with cool, crunchy fresh herbs, it's equally satisfying room temperature as a salad or warm as a vegetarian entrée, served with rice.
Provided by Julia Moskin
Categories dinner, for two, weekday, vegetables, appetizer, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Prepare two heavy skillets: One large skillet and one medium skillet that fits inside the large one. Wrap the medium skillet in foil.
- Using a vegetable peeler, peel wide strips of skin off the eggplants lengthwise, so that they are striped. Cut them crosswise into 3/4-inch thick rounds, and sprinkle them with about 1 teaspoon salt.
- Make the sauce: In a bowl, combine the peanuts, cumin, garlic, 2 tablespoons chile paste, a pinch of salt and 3 tablespoons oil. Taste and adjust the seasonings with chile paste and salt.
- Heat the oven to 200 degrees and place a large baking sheet in it to warm.
- In the large skillet, heat 3 tablespoons oil over medium heat until just shimmering. Working in batches, add a single layer of eggplant slices and place the medium skillet on top to press the eggplant flat. Cook, adjusting the heat so you hear the sound of sizzling (not popping, which would indicate burning). Check the color after 3 minutes. When nicely browned all over, about 5 minutes, flip the rounds and place the medium skillet on top again. Cook the other side until lightly browned, about 4 minutes, and transfer to the hot sheet pan in the oven. Add more olive oil to the pan and repeat with remaining eggplant.
- When all the eggplant slices are cooked, lightly wipe out the large skillet and reheat over low heat. Add 1 tablespoon oil, swirl to heat through and add ginger. Let sizzle, stirring, until just beginning to brown, then scrape the cooked ginger and oil into the peanut sauce. Stir and taste again.
- To serve, arrange the eggplant slices on a platter. Use a spoon to drizzle sauce over the top (you might not use all the sauce). Scatter scallions and cilantro on top.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 18 grams, Carbohydrate 10 grams, Fat 21 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 440 milligrams, Sugar 5 grams, TransFat 0 grams
EGGPLANT WITH PEANUT DRESSING
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Puree 2 tablespoons peanut butter, 1 garlic clove, the juice of 1 lemon and some fresh oregano in a blender. Blend in 3 tablespoons each olive oil and water; add salt and pepper. Brush 2 thinly sliced eggplants with olive oil, season with salt and pepper and grill 3 minutes per side. Top with the peanut dressing, more oregano and red pepper flakes.
EGGPLANT WITH GARLIC SAUCE
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
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
MARINATED MUSHROOM AND EGGPLANT WITH PEANUT SAUCE
This is an elegant, yummy, not terribly difficult dish that will astound your guests.
Provided by Bob Cody
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Yield 4
Number Of Ingredients 19
Steps:
- Cut eggplant into 1 inch chunks. Thread eggplant and mushrooms onto 8 wooden or metal skewers. Place vegetable skewers in a nonporous, shallow dish, and spoon the marinade over everything. Cover, and refrigerate for at least 2 hours.
- To make marinade: Mix together ground cumin, ground coriander, grated ginger, and 2 cloves crushed garlic in a large skillet or wok. Stir over high heat until fragrant. Remove from heat, and stir in soy sauce, oil, and lemon juice.
- To make peanut sauce: In a food processor, grind cumin seeds, coriander seeds, and 3 cloves garlic. Combine with onion, lemon juice, salt, chili powder, coconut milk, and peanut butter in a small saucepan. Stir in water. Simmer over medium low heat until it becomes a thick sauce. Transfer peanut sauce to a serving bowl.
- Preheat grill to medium heat and lightly oil grate.
- Remove skewers from marinade, and place on grill. Cook for about 10 to 15 minutes, or until vegetables are tender. Serve immediately with peanut sauce.
Nutrition Facts : Calories 807.3 calories, Carbohydrate 38 g, Fat 68.3 g, Fiber 16.8 g, Protein 23.1 g, SaturatedFat 14.4 g, Sodium 1833 mg, Sugar 12.7 g
INDONESIAN EGGPLANT WITH PEANUT SAUCE
In the classic Indonesian dish, called Petjel Terong, the eggplant is usually deep-fried. In this healthier version, the eggplant is baked in the oven with a small amount of olive oil. The creaminess of the coconut milk and the peanut butter are heavenly. As a side dish, this serves 4, but will serve 3 as a main dish. From Nut Butter Universe by Robin Robertson.
Provided by Sharon123
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 425*F. Halve the eggplant lengthwise, then cut each half crosswise into 1/4-inch-thick slices. Arrange the eggplant slices on a lightly oiled baking sheet, brush them with the olive oil, and season with salt and pepper to taste. Bake, turning once, until softened and browned on both sides, about 15 minutes.
- While the eggplant is baking, make the sauce. In a medium saucepan, combine the coconut milk, peanut butter, garlic, sugar, lemon juice, tamari, and cayenne. Bring to a boil, then reduce the heat to low and simmer, stirring frequently, until the sauce thickens slightly, about 5 minutes.
- Arrange the eggplant slices on a platter and top with the sauce. Garnish with the parsley.
Nutrition Facts : Calories 286.2, Fat 23.9, SaturatedFat 12.9, Sodium 336.3, Carbohydrate 16.6, Fiber 5.7, Sugar 8, Protein 7.1
GRILLED EGGPLANT WITH SPICY PEANUT SAUCE
Here's a great grilled dish for vegetarians-serve with Chicken Satay, recipe #55782 for your meat loving friends and family and everyones happy!
Provided by Diana Adcock
Categories Fruit
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan heat the sesame oil over medium heat.
- Add the garlic and red pepper flakes.
- Saute for 1 minute.
- Whisk in the peanut butter, tamari, lime juice, sugar and water, cooking for 2 minutes.
- Add a touch of water-you want the sauce to be the consistency of hot fudge sauce.
- Keep warm over low heat.
- Heat your grill to medium high heat.
- Slice the eggplant 1/2 inch thick.
- Brush both sides with oil and lightly salt.
- Grill for 8-10 minutes or until tender and lightly browned.
- Brush lightly with sauce and serve with remaining sauce.
Nutrition Facts : Calories 434.6, Fat 26.7, SaturatedFat 4.2, Sodium 5803.1, Carbohydrate 34.2, Fiber 13.7, Sugar 14.1, Protein 23.9
INDONESIAN-STYLE GRILLED EGGPLANT WITH SPICY PEANUT SAUCE WHITE
Provided by Debbie White
Categories Vegetarian Backyard BBQ Peanut Eggplant Hot Pepper Summer Grill Grill/Barbecue Vegan Boil Gourmet Atlanta Georgia
Yield Serves 4
Number Of Ingredients 10
Steps:
- Sprinkle the eggplant lightly with salt, let it drain in a colander for 1 hour, and pat it dry. In a small saucepan cook the garlic, the shallot, and the chili in the sesame oil over moderately low heat, stirring occasionally, until the vegetables are softened, add the peanuts, and cook the mixture, stirring, for 1 minute. Add the soy sauce, the sugar, the lemon juice, and 1 cup water, boil the mixture, stirring occasionally, until it is thickened slightly, and add salt and pepper to taste. Brush the eggplant, patted dry, with the vegetable oil and grill it on an oiled rack set 5 to 6 inches over glowing coals, turning it, for 7 to 8 minutes, or until it is just cooked. Transfer the eggplant to a serving plate and spoon the peanut sauce over it.
STEAMED EGGPLANT AND MUSHROOMS WITH PEANUT SAUCE
This filling vegetarian dish gets Asian flavor from rice vinegar, soy sauce, and ginger.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Fill a large pot with about 1 inch water; bring to a boil. Add eggplant and mushrooms. Reduce heat to medium-high; steam until tender, 8 to 10 minutes.
- Meanwhile, place peanut butter in a small bowl. Gradually whisk in vinegar, then soy sauce, ginger, brown sugar, and 1 teaspoon salt until smooth.
- With a slotted spoon, transfer steamed eggplant and mushrooms to a large bowl. Add scallions and peanut sauce; toss gently to coat. Serve with rice, if desired.
Nutrition Facts : Calories 192 g, Fat 7 g, Fiber 10 g, Protein 9 g
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