Eggplants In A Spicy Honey Sauce Recipes

CHINESE TAKE-OUT EGGPLANT IN SPICY SAUCE

Steps:

• In a wok, set over medium-high heat, heat the oil to 360º.
• Add half the eggplant to the oil and fry for about 5 minutes or until the eggplant is limp.
• Remove the eggplant with a slotted spoon and drain on a paper towel-lined sheet pan. Cook the remaining eggplant in the same manner.
• In a small bowl, combine the soy sauce, brown sugar, bean sauce, rice vinegar, rice wine, sesame oil, and cornstarch. Set aside.
• Pour off all but 2 tablespoons of the oil in the wok. Add the garlic, ginger and chiles and cook 1 minute. Add the pork and stir-fry for 2 minutes. Return the eggplant to the wok. Stir the sauce and add it to the pork. Boil until the sauce thickens, about 2 minutes.
• To serve, garnish with green onions.

EMILY'S SUPER EGGPLANT SAUCE

Steps:

• Heat olive oil in a large skillet over medium heat. Cook eggplant, bell pepper, onion, and garlic until soft and tender, stirring often.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain, and set aside.
• When done, transfer vegetables to a large stock pot. Stir in the diced tomatoes, tomato paste, sugar, and water. Simmer for 15 to 20 minutes, stirring occasionally. Serve hot over egg noodles.

SPICY ROASTED EGGPLANT

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a shallow baking pan with cooking spray.
• Toss eggplant with Italian seasoning, garlic powder, cayenne, salt, and pepper in the prepared baking pan. Cover with foil.
• Roast in the preheated oven for 40 minutes. Remove foil and reduce oven temperature to 300 degrees F (150 degrees C). Add tomato sauce and cook for 15 more minutes.

EGGPLANTS IN A SPICY HONEY SAUCE

Steps:

• Cut the eggplants into rounds about 1/3 inch thick. Do not peel them. Dip them in olive oil, turning them over, and cook on a griddle or under the broiler, turning them over once, until they are lightly browned. They do not need to be soft, as they will cook further in the sauce.
• In a wide saucepan or skillet, fry the garlic in 2 tablespoons of the oil for seconds only, stirring, then take off the heat. Add the ginger, cumin, and cayenne or ground chili pepper, honey, lemon juice, and water. Put in the eggplant slices and cook over low heat-either in batches, so that they are in one layer, or together, rearranging them so that each slice gets some time in the sauce-for about 10 minutes, or until the slices are soft and have absorbed the sauce. Add a little water if necessary.