Sesame Roasted Eggplant Thai Recipes
SESAME EGGPLANT
Steps:
- Cut a Japanese eggplant (which is longer and more slender than the usual hulking kind) into small cubes and steam until tender. Dress with sesame oil, toasted sesame seeds, the juice of half a lemon and salt to taste.
SPICY THAI EGGPLANT
One of my co-workers was nice enough to share this recipe with me. It does have pork, but you can make a vegetarian version be eliminating the pork and increasing the amount of eggplant. A side of Jasmine rice makes a nice pairing.
Provided by VLizzle
Categories One Dish Meal
Time 35m
Yield 5 cups, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Combine the ground pork with the salt, pepper, and cornstarch. Marinate the pork for 15 minutes.
- While the pork is marinating, prepare the remaining ingredients.
- In a small bowl, combine the chicken broth, soy sauce, vinegar, and sugar.
- Cut the eggplant lengthwise into 1 inch strips or into 1-inch squares. Mince the garlic.
- Heat the wok over medium-high to high heat. Add 2 tablespoons of oil. When the oil is hot, add the eggplant. Stir-fry the eggplant until it is softened (about 5 minutes). Remove and drain on paper towels.
- Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic and bean sauce. Stir-fry until aromatic. Add the ground pork. Stir-fry until it changes color, using cooking chopsticks or a wooden spoon to separate the individual pieces.
- Push the pork up to the sides of the wok. Add the sauce in the middle and bring to a boil, stirring quickly to thicken. Add the eggplant slices and the Chile paste and Thai Peppers. Cook for a few more minutes and stir in the sesame oil. Serve hot.
Nutrition Facts : Calories 451.7, Fat 27.7, SaturatedFat 6.5, Cholesterol 53.3, Sodium 1396.7, Carbohydrate 34.3, Fiber 18.9, Sugar 14.3, Protein 22.4
EGGPLANT THAI STIR FRY
Each piece of eggplant is dark and shiny and plump and soft, with wonderful complex flavors coming through-hot, sour, salty, and sweet! Adapted from Friedas.
Provided by Sharon123
Categories Vegetable
Time 30m
Yield 3-4
Number Of Ingredients 15
Steps:
- Mix the seasonings in a bowl until the sugar is dissolved and set aside.
- Rinse and dry the eggplant and cut off stems; don't peel. Quarter them lengthwise and cut each quarter into 2-inch wedges. Set aside.
- In a small bowl, dissolve the cornstarch with the water and sesame oil. Set aside.
- Heat a large, heavy skillet(or wok) over high heat for 30 seconds. Add the olive oil with the chili-pepper oil(or red pepper flakes), swirl, and heat for 30 seconds. Throw in the garlic, ginger, and scallions and stir rapidly for 15 seconds.
- Add the eggplant wedges and stir with a spatula in flipping and gentle pressing motions for 2-5 minutes to expose them to the oil.
- Turn heat down to medium high and continue to turn and press lightly for 4-7 more minutes, until the wedges are slightly browned and flattened. Don't press them hard, or they might break and become messy.
- Turn the heat back up to high. Give the seasonings a stir and pour over the eggplant. Stir in scooping and lifting motions for about 30 seconds; give the cornstarch mixture a stir and add to the sauce. Cook to desired doneness.
- Toss quickly, then place into a hot serving dish. Enjoy!
- Makes 3 to 4 servings.
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