Spicy Hoisin Glazed Eggplants A La Bobby Flay Recipes

SWEET AND SOUR CHICKEN A LA BOBBY FLAY

Steps:

• Heat the grill to high.
• Place the vinegars, soy sauce, pineapple juice, sugar, jalapeño and ginger in a medium saucepan and cook over high heat until reduced by half, stirring occasionally.
• If the sauce becomes too thick, thin with a little bit of water.
• Strain the sauce through a strainer into a bowl.
• Briefly sauté the red and yellow peppers in canola oil and then stir in the sauce along with the snow peas, mint and cilantro and season with salt & pepper.
• Brush the chicken on both sides with the oil and season with salt & pepper.
• Grill until golden brown on both sides and just cooked through, about 8 minutes, while also brushing with remaining glaze.
• Remove the chicken from the grill/and immediately drizzle with the sauce, serve with steamed brown rice sprinkled with toasted almond slices, a salad of baby greens and a good bottle of wine.
• Enjoy!

SPICY GLAZED EGGPLANT

Steps:

• Toss eggplant with 1 teaspoon salt and drain in a colander, stirring occasionally, 45 minutes.
• Rinse eggplant under cold water and dry well, pressing out any excess moisture.
• Stir together mirin, soy sauce, ginger, and seven-spice powder.
• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté eggplant until browned, about 8 minutes. Stir in mirin mixture and cook, gently stirring and turning frequently, until sauce becomes a glaze and eggplant is browned and tender, about 1 minute.
• Serve hot or at room temperature, sprinkled with chives.

GRILLED EGGPLANT WITH GARLIC SAUCE AND MINT

Steps:

• Make a paste by smashing the garlic with a little salt and add to a small bowl. Whisk in the vinegar, soy, sesame oil, and red chili flakes.
• Heat grill to high. Brush eggplant with oil and season with salt and pepper. Grill until slightly charred and just cooked through. Slice each half into 1/2-inch slices and place on a platter. Drizzle with the vinegar mixture and sprinkle with mint or cilantro.

MISO GLAZED GRILLED JAPANESE EGGPLANT

Steps:

• Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat.
• Whisk together the miso, mirin, sugar and 2 tablespoons water until combined.
• Brush the cut-side of the eggplant with the oil and season with salt and pepper. Grill the eggplant, cut-side down, until lightly golden brown, about 4 minutes. Turn the eggplant over, brush with some of the glaze and continue grilling for 2 more minutes. Brush with more glaze, flip over and grill until the cut-side is caramelized, about 4 minutes. Remove to a platter, cut-side up, and sprinkle with mint.

SPICY EGGPLANT

Steps:

• Combine sauce ingredients in a small bowl; mix well.
• With a vegetable peeler, remove 1-inch strips of the eggplant skin, leaving a 1-inch strip of skin in between. Cut the eggplant into fourths lengthwise, then cut each section crosswise into 3-inch pieces.
• Pour enough oil into a 2-quart saucepan to fill 3 inches. Heat over medium heat to 350 degrees F. Deep-fry the eggplant batches until golden brown, about 3 minutes. Remove with a slotted spoon and drain well on paper towels.
• Place wok over a high heat until hot. Add 1 tablespoon of deep-frying oil and swirl to coat the sides. Add the garlic, ginger, dried chiles and green onion; cook, stirring, until fragrant, about 30 seconds. Add ground meat and cook, breaking up pieces with back of a spoon, until brown and crumbly. Add the sauce and bring to a simmer. Add the cooked eggplant and stir to coat. Scoop onto a warm serving platter. Serve, garnished with cilantro or green onions.

EGGPLANT ROLLATINI WITH ANCHOVY BREADCRUMBS

Steps:

• Preheat the oven to 400˚ F.
• Arrange the eggplant in an even layer on two sheet pans. Brush both sides with 6 tablespoons of the oil and season with salt and pepper. Roast until lightly golden brown and very tender, about 25 minutes. Remove from the oven and let cool. (The eggplant can be cooked up to 1 day in advance, cooled and stored, covered, in the refrigerator.) Reduce the oven temperature to 375˚ F.
• Meanwhile, make the sauce: Heat the remaining 2 tablespoons oil in a large Dutch oven over high heat until shimmering. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute longer. Add the tomatoes with their juices and season with salt and pepper. Bring to a boil and cook until the tomatoes begin to soften, about 10 minutes. Crush the tomatoes with a potato masher. Add the chile paste and basil and cook the sauce until it thickens, stirring occasionally, about 25 minutes. Season with salt and pepper.
• Make the filling: Mix together the ricotta, egg, diced mozzarella and 1/4 cup of the Pecorino in a medium bowl until combined. Season with salt and pepper and fold in the parsley and oregano.
• Ladle 1 cup of the sauce into the bottom of a 9-by-13-inch baking dish. Spread 2 tablespoons of the cheese filling over each eggplant slice. Carefully roll up and place them, seam-side down, in the baking dish. Once all the eggplant rolls are in the dish, ladle another cup of the sauce evenly over them and sprinkle the grated mozzarella and remaining 1/2 cup Pecorino over the top.
• Bake until the sauce is bubbling and the cheese has melted and turned lightly golden brown, about 20 minutes. Sprinkle the breadcrumbs over the top and garnish with torn basil, if desired.
• Heat the oil in a medium skillet over high heat until shimmering. Add the anchovies and cook until dissolved, about 2 minutes. Add the garlic and cook for 1 minute more.
• Add the panko and spread into an even layer. Cook until golden brown, about 3 minutes. Flip the crumbs, press them into an even layer again and cook until the bottom is golden brown, about 3 minutes longer. Add the lemon zest and season with pepper and more salt, if desired.
• Spread on a large plate or sheet pan and let cool. Store, tightly covered, in a cool, dry place for 1 day, or in the refrigerator for up to 3 days. Re-crisp in a dry skillet over low heat before using.

BOBBY FLAY'S EGGPLANT PARMESAN

Steps:

• To make the sauce, heat the oil in a large Dutch oven over medium heat. Add the onion and cook until soft, 5 minutes. Add the garlic and red pepper flakes, and cook for 1 minute. Add the roasted red peppers and cook for 1 minute. Add the tomatoes, bring to a boil, and cook, stirring occasionally, until thickened, 25 to 30 minutes.
• Transfer the mixture to a food processor and process until smooth. Return the mixture to the pot, add the parsley, basil, and oregano, and season with salt and pepper. Cook for 10 minutes. Season with honey, if needed, and set aside.
• To cook the eggplant, preheat the oven to 350°F.
• Spread the bread crumbs evenly on a large baking sheet and bake, stirring once, until dry, about 10 minutes. Remove from the oven.
• Raise the oven temperature to 400°F. Grease the bottom and sides of a 10×15-inch baking dish with the butter.
• Combine the flour with 1 teaspoon salt and 1/4 teaspoon pepper in a medium shallow bowl or on a large plate. In another medium shallow bowl, whisk the eggs with 2 tablespoons water. In a large shallow bowl, mix the bread crumbs with the parsley, oregano, thyme, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper.
• Season each eggplant slice on both sides with salt and pepper. Dredge each slice in the flour, tapping off any excess; then dip it in the egg; and finally dredge it in the bread crumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet.
• Heat 1/2 inch of oil in 2 large straight-sided sauté pans over medium heat until the oil begins to shimmer. Working in batches, fry the eggplant slices, turning once, until golden brown on both sides, about 3 minutes. Using tongs, transfer the eggplant to a paper-towel-lined baking sheet.
• Cover the bottom of the prepared baking dish with some of the tomato sauce, and arrange a third of the eggplant slices over the sauce. Cover the eggplant with some of the sauce, grated mozzarella, fontina, Pecorino, and basil. Repeat to make two more layers, ending with the sauce. Top with the fresh mozzarella and remaining Pecorino, and bake until hot and just beginning to brown, about 30 minutes. Let rest for 10 minutes before serving.