Oriental Braised Eggplant Aubergine Recipes

ORIENTAL BRAISED EGGPLANT (AUBERGINE)

Oriental Braised Eggplant (Aubergine) image

A recipe from "A Spoonful of Ginger" by Nina Simonds, this is sweet and spicy and healthy and quite easy to make.

Provided by Chef Kate

Categories Vegetable

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 lbs eggplants
1 teaspoon salt
1 1/2 teaspoons chili paste
1 1/2 tablespoons garlic, minced
1 1/2 tablespoons fresh ginger, minced
1 1/2 cups chicken broth (vegetable broth can be substituted)
2 1/2 tablespoons soy sauce
1 1/2 tablespoons rice wine or 1 1/2 tablespoons sake
1 tablespoon chinese black vinegar or 1 tablespoon Worcestershire sauce
1 tablespoon sugar
1 teaspoon cornstarch
1 tablespoon canola oil
2 cups red onions, cut into 1/2-inch dice
1 medium red pepper, cored, peeled, seeded and cut into 1/2-inch dice
2 tablespoons scallions, green parts, minced

Steps:

Trim the ends of the eggplant and cut lengthwise into ½-inch thick slices.
Arrange eggplant slices on a cookie sheet lined with paper towels and sprinkle both sides with salt.
Let them sit 1 hour, then pat them dry and cut into 1 1/2-inch-long pieces.
Heat a large flame-proof casserole or Dutch oven and add the oil and heat until hot.
Add the chile paste and stir-fry for 5 seconds over high heat, then add the other seasonings and stir-fry until fragrant.
Add the red onions and sauté about 1 ½ minutes, then add the red pepper and sauté another minute.
Add the eggplant and stir-fry for 2 to 3 minutes.
Add the braising liquid (broth, soy sauce,rice wine and vinegar), cover, and heat until boiling.
Reduce the heat to medium, cover, and cook about 12 to 14 minutes, or until the eggplant is tender.
Uncover, increase the heat to high, and cook until the sauce is reduced to a glaze. Transfer to a serving platter and sprinkle with the scallion greens.

Nutrition Facts : Calories 109.2, Fat 3, SaturatedFat 0.3, Sodium 1002.6, Carbohydrate 17.5, Fiber 5.2, Sugar 8.3, Protein 4

TURKISH STYLE BRAISED EGGPLANT

Turkish Style Braised Eggplant image

This type of dish is traditionally served as a side dish after the main meat entree. You could also serve several similar dishes at once with some crusty bread or pita to sop up the sauces. Vegetables that are cooked by this method are rich and lush and delicate all at once. They are very different than vegetables boiled in water.

Provided by threeovens

Categories Vegetable

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 large eggplant (about 1 pound)
2 teaspoons salt
1/2 cup extra virgin olive oil
2 medium onions, roughly chopped
3 tablespoons pine nuts
1 large tomatoes, peeled cored and roughly chopped
1/4 cup raisins
1 teaspoon sugar
1 teaspoon cinnamon
1 teaspoon cumin
fresh ground black pepper
1/2 cup fresh dill, roughly chopped
2 tablespoons fresh parsley, roughly chopped
thick yogurt, for serving
lemon wedge, for serving

Steps:

Trim both ends off the eggplant, then use a vegetable peeler to peel alternating strips of the skin; dice eggplant into 1 inch cubes and toss with the salt in a colander for 30 minutes up to 3 hours.
Rinse the eggplant well and gently squeeze out as much liquid as possible leaving cubes whole.
Heat 1/4 cup olive oil, over medium high heat in a large skillet; add eggplant and brown slightly, stirring occasionally, about 7 minutes.
Remove eggplant with tongs and set aside, to leave as much oil as possible in the pan.
Add remaining oil to pan along with the onions and pine nuts; cook, stirring occasionally, until onions are translucent and pine nuts are lightly browned, about 7 or 8 minutes.
Return eggplant to skillet with the tomato, raisins, sugar, cinnamon, cumin, and pepper; mix well, turn heat to low, cover, and cook, stirring once or twice, until the liquid has thickened a bit, 5 to 10 minutes.
Remove pan from heat and let cool to room temperature, uncovered, about 45 minutes; stir in the dill and parsley, adjust seasonings and serve with yogurt and lemon wedges.

Nutrition Facts : Calories 380.2, Fat 31.9, SaturatedFat 4.1, Sodium 1174.3, Carbohydrate 24.7, Fiber 7.2, Sugar 13.4, Protein 3.8

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