Garlic Eggplant Noodles Recipes

EGGPLANT WITH GARLIC 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.

GARLIC EGGPLANT NOODLES

Steps:

• HEAT the neutral oil in a large pot over medium heat. Add the onion, garlic, and ginger and cook for 1 minute, stirring constantly. Do not let them develop any color.
• ADD the eggplant, reduce the heat to medium-low, and cook, stirring, for 10 minutes, or until the eggplant is cooked through (look for the eggplant to appear slightly translucent and no longer white). If the mixture appears dry, add 1 tablespoon neutral oil to moisten.
• ADD the miso paste, crushed chili flakes, ground Szechuan peppercorn, white pepper, and chili powder. Stir to combine and cook for 1 to 2 minutes.
• ADD the aji-mirin, black vinegar, sugar, salt, water, and soy sauce and bring to a boil over high heat. Lower the heat back to medium and simmer for 10 minutes, stirring occasionally.
• REMOVE from the heat. Pulse the sauce with an immersion blender 2 or 3 times to combine (there will still be chunks). Alternatively, take 2 cups of the sauce and pulse in a blender 1 or 2 times, return the blended sauce to the pot, and stir to combine.
• TOP the noodles with the sauce mixture and garnish with basil, scallions, cilantro, pickled chilis, and fried garlic.

EGG NOODLES WITH GARLIC AND HERBS

Steps:

• Bring a stockpot of water to a boil. Drop in the noodles and cook, stirring frequently, until al dente, about 5 to 7 minutes.
• Melt the butter with the oil in a small skillet or saucepan. Add the garlic and cook about 1 minute, or until hot throughout but not at all colored. Immediately remove the pan from the heat.
• Drain the noodles in a colander and return to the pot. Pour on the garlic butter and toss well. Add the salt and parsley, and toss again. Serve immediately.

EGGPLANT PASTA

Steps:

• Peel each eggplant leaving 1-inch of skin at the top and bottom unpeeled. Slice the eggplant thinly lengthwise, about 1/4-inch thick. Evenly coat each slice with the salt and purge on a sheet pan fitted with a rack for 30 minutes. Rinse with cold water and roll in paper towels to dry. Slice the pieces into thin strips to resemble pasta.
• In a large saute pan heat the oil. Add the garlic and chili flakes and toast. Add the eggplant "pasta" and toss to coat. Add the tomatoes and cook for 3 minutes. Add the cream and increase heat to thicken sauce. Finally add the basil and Parmesan and toss to combine. Season with pepper, no salt needed as the eggplant will have residual salt from the purge. Serve immediately.

PASTA WITH ROASTED EGGPLANT, PEPPER AND GARLIC

Steps:

• Turn on the broiler and set a rack 6 inches from the heat. Toss the eggplant with 2 tablespoons oil, 3/4 teaspoon salt and 1/2 teaspoon pepper, and spread it in a single layer on a large baking sheet. Broil, tossing once halfway through, until the eggplant is golden but not cooked through, 5 to 6 minutes. Turn off the broiler and heat the oven to 375 degrees.
• Toss the peppers and garlic with 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread on another baking sheet in a single layer. Roast the eggplant, peppers and garlic until they are tender, 30 to 40 minutes.
• Slip the garlic cloves from their peels and mash them in a small bowl with 3/4 teaspoon salt. Whisk in the remaining 4 tablespoons oil, the vinegar and the pepper flakes.
• Bring a large pot of salted water to a boil. Cook the pasta according to package directions; drain. Toss with the vegetables, the mashed garlic, the ricotta and the herbs. Add more salt and vinegar to taste.

ASIAN EGGPLANT AND NOODLE STIR-FRY

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.

ROASTED EGGPLANT AND GARLIC WITH PASTA

Steps:

• Heat oven to 350 degrees.
• Slice garlic head in half, horizontally, and sprinkle with olive oil then wrap entire head in aluminum foil.
• On a baking sheet, roast the whole eggplant and garlic until soft, about 45 minutes.
• Remove from oven and let cool.
• Squeeze out soft garlic cloves, peel and chop eggplant into bite size pieces.
• Heat skillet and add remaining olive oil, lightly sauté garlic and eggplant, season with salt and pepper.
• Add chicken broth, parsley and lemon juice and simmer until reduced by half.
• Rough chop basil.
• Add butter and basil leaves and stir well.
• Cook pasta according to package directions, drain and toss with eggplant mixture.
• Top with freshly grated Parmesan cheese and serve.

GARLIC NOODLES

Steps:

• Stir soy sauce, oyster sauce, Worcestershire sauce, fish sauce, sesame oil, and cayenne pepper together in a small bowl for the secret sauce.
• Place secret sauce near the stove. Place garlic, butter, Parmesan cheese, and green onion in individual bowls within easy reach.
• Melt butter in a skillet over medium heat. Add garlic; cook and stir just until fragrant, about 1 minute. Quickly stir in the secret sauce and turn off the heat.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet slightly firm to the bite, about 12 minutes.
• Transfer spaghetti into the sauce using tongs, bringing some of the cooking water with it. Toss until well coated and stir in Parmesan cheese. Splash in more pasta water if noodles are too dry.
• Plate noodles. Garnish with red pepper flakes and green onions.

ZUCCHINI "NOODLES" WITH EGGPLANT AND TOMATOES

Steps:

• Place zucchini and squash in a strainer set over a bowl. Sprinkle with 1 Tbsp. salt and toss to combine. Let sit 10 minutes, then shake in strainer, pressing gently, to remove any excess liquid.
• Meanwhile, whisk lemon juice, honey, pepper, 1/2 cup basil, 3 Tbsp. oil, and 1/4 tsp. salt in a large bowl.
• Heat remaining 2 Tbsp. oil in a large skillet over medium. Cook garlic until it begins to sizzle and turn golden brown, 5-7 minutes. Using a slotted spoon, transfer to bowl with dressing. Increase heat to medium-high, add eggplant and 1 cup tomatoes, and cook, stirring occasionally, until eggplant is browned and cooked through and tomatoes begin to burst, about 6-8 minutes. Season with remaining 1/4 tsp. salt and transfer to bowl with dressing.
• Cut remaining 1 cup tomatoes in half lengthwise and add to bowl with dressing. Add zucchini and squash; gently toss to combine. Add 3 Tbsp. olives and 2 Tbsp. basil, then transfer with tongs to a platter, letting extra liquid drain and remain in bowl. Lay mozzarella on 1 end of platter and drizzle with oil. Top dish with remaining 2 Tbsp. basil and 1 Tbsp. olives.