Eggplantandpeppersinblackbeangarlicsauce Recipes

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EGGPLANT PARMESAN II



Eggplant Parmesan II image

This is a no fry variation of this popular dish, and is just as delicious!

Provided by Dolores Gentner-Ryan

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 10

Number Of Ingredients 7

3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
½ cup grated Parmesan cheese, divided
½ teaspoon dried basil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
  • In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
  • Bake in preheated oven for 35 minutes, or until golden brown.

Nutrition Facts : Calories 487.4 calories, Carbohydrate 62.1 g, Cholesterol 72.8 mg, Fat 16 g, Fiber 8.8 g, Protein 24.2 g, SaturatedFat 6.7 g, Sodium 1663.1 mg, Sugar 19.9 g

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 SANDWICH WITH BLACK OLIVE PESTO



Eggplant Sandwich with Black Olive Pesto image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 14

1/4 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 medium Italian eggplant, cut lengthwise into 1/4-inch slices
1 cup olive oil
1 loaf focaccia
1 cup Black Olive Pesto, recipe follows
4 tomatoes, thinly sliced
2 roasted red peppers, peeled and seeded
1 1/2 cups grated Asiago
1 cup black olives, pitted
1/2 cup grated Parmesan
2 tablespoons olive oil
1 teaspoon minced garlic

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the flour, salt, and pepper. Coat each eggplant slice with the seasoned flour.
  • In a large skillet heat 1/4 cup of the olive oil over medium-high heat and fry the eggplant slices until golden brown on both sides, adding more oil as needed. Remove the eggplant from the skillet and blot lightly on paper towels.
  • Cut the focaccia in 1/2 horizontally and spread the Black Olive Pesto on the inside of both halves. Arrange the eggplant slices on 1 half of the focaccia. Layer the tomatoes and roasted peppers on top and sprinkle with cheese. Cover with the other half of the focaccia, pressing firmly to join.
  • Cut the sandwich in 2 pieces. Brush each side of the focaccia with olive oil. Heat a large skillet over medium-high heat and grill both sides until golden and crispy. Place the sandwiches on a baking sheet and place in the oven for 10 minutes or until the cheese is melted and gooey.
  • Cut each sandwich into 3 and serve warm.
  • In a food processor puree the olives, Parmesan, olive oil, and garlic until smooth.
  • Can be stored in the refrigerator for several weeks in an air tight container.

EGGPLANT AND PEPPERS IN BLACK BEAN GARLIC SAUCE



Eggplant and Peppers in Black Bean Garlic Sauce image

Delicious! :) Makes 4 servings as a main dish. It can easily serve 6-8 if you add fried or extra firm tofu, slices of chicken breast, or white fish, and it's delicious that way, too. I've also added sliced cabbage to the vegetables.

Provided by Julesong

Categories     Onions

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons cooking oil
1/2 teaspoon toasted sesame oil
2 garlic cloves, minced (you can add more if you want it really garlicky)
2 tablespoons fermented black bean sauce
2 medium Japanese eggplants, about a pound total
1/2 julienned red bell pepper
1/2 julienned orange bell pepper
1/2 julienned yellow bell pepper
1 cup thinly sliced onion
2 teaspoons sugar, to taste
1/2 teaspoon Chinese chili sauce, to taste
3/4 cup water or 3/4 cup low sodium vegetable broth
cooked rice, for serving

Steps:

  • Wash, then cut eggplant into 3/4-inch pieces (no need to peel).
  • Heat oils together in nonstick skillet or wok over high temperature. Add the minced garlic and stir-fry, stirring, for 20 seconds, then add the black bean sauce and stir-fry for 15 seconds.
  • Add eggplant, peppers, and onion and stir-fry for 5 minutes.
  • Add sugar, chili sauce, and water, and stir well.
  • Cook for 10 to12 minutes, stirring frequently, until vegetables are done to your preference.
  • Serve immediately over hot rice.

EGGPLANT AND PORK WITH BLACK BEAN GARLIC SAUCE



Eggplant and Pork With Black Bean Garlic Sauce image

I adapted this recipe on Lee Kum Kee's website. It was very tasty, as well as quick and easy - anyone who likes Chinese food would love it! It's not spicy at all. I would recommend adding more sugar next time and/or adding some chili sauce or peppers.

Provided by Reddyrat

Categories     Pork

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

16 ounces eggplants, cut into 1/2 " x 2-inch in length pieces
16 ounces ground pork
1 red bell pepper
2 teaspoons cornstarch
2 teaspoons sugar
2 ounces water
2 tablespoons cooking oil (or cooking spray)
4 tablespoons dry sherry (I used chicken broth. You might also use sake)
2 teaspoons minced ginger
4 tablespoons black bean garlic sauce

Steps:

  • Combine water, cornstarch, sugar, sherry/broth and black bean garlic sauce in a small bowl. Mix well and set aside.
  • In a heated pan with oil, brown the pork until well done. Drain. Add in ginger and eggplant and cook for another 4-5 minutes.
  • Add sauce mixture and cook until sauce thickens.
  • Serve with rice.

Nutrition Facts : Calories 421.6, Fat 31.2, SaturatedFat 9.9, Cholesterol 81.8, Sodium 68.5, Carbohydrate 12.2, Fiber 4.5, Sugar 6.1, Protein 20.6

SPICED PEPPERS AND EGGPLANT



Spiced Peppers and Eggplant image

Provided by Alison Roman

Categories     Side     Sauté     Low Carb     Vegetarian     Quick & Easy     High Fiber     Basil     Eggplant     Bell Pepper     Summer     Healthy     Vegan     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

1/4 cup olive oil
4 garlic cloves
3/4 teaspoon coriander seeds, crushed
3/4 teaspoon cumin seeds, crushed
Pinch of saffron threads (optional)
4 sweet peppers, any color (about 1 pound), cut into 2" strips
2 baby eggplants (about 1/2 pound), quartered lengthwise, or 1/2 large eggplant, cut into 2x1" pieces
Kosher salt, freshly ground pepper
2 tablespoons red wine vinegar
1 cup torn fresh basil leaves

Steps:

  • Heat oil in a large skillet over medium-high heat. Add garlic, coriander, cumin, and saffron, if using; cook, stirring often, until garlic is softened, about 4 minutes. Add sweet peppers and eggplants; season with salt and pepper. Cook, tossing occasionally, until vegetables are tender, 15-20 minutes. Remove from heat and add vinegar. Just before serving, add basil and toss to combine.
  • DO AHEAD: Vegetables can be cooked 4 days ahead. Cover; chill. Bring to room temperature before adding basil and serving.

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