Spicy Vegan Eggplant Recipes

SPICY VEGAN EGGPLANT

Spicy Vegan Eggplant image

I looked at several Thai recipes and then came up with this. It was so good (meaning my husband gobbled it up), I had to write it down and share it.

Provided by tumbleweedland

Categories Vegan

Time 25m

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

1 chipotle bouillon cube
1/2 cup water
2 tablespoons liquid amino acid (Bragg Liquid Aminos)
2 molasses (or more to taste)
1 tablespoon cornstarch
1/2 cup cold water
1 eggplant, cubed
3 -4 slices onions, chopped
2 garlic, minced
1/2 red bell pepper
1 tomatoes, cubed
1 vegetable bouillon cube
1/2 cup hot water (add more to keep eggplant from drying out)
1 tablespoon liquid amino acid (Bragg Liquid Aminos)
1/2 cup hot water (add more to keep eggplant from drying out)

Steps:

Prepare the sauce first by adding first four ingredients. Taste. Add more molasses if needed. Bring to a boil, then turn down tosimmer.
In a preheated pan on medium, spray with a non-stick spray then add eggplant, onion, garlic, red bell pepper and saute for a couple of minutes.
In a small bowl add bouillon cube and dissolve. Add to eggplant mixture. Add more water if needed.
Add tomato and Bragg liquid aminos.
Turn heat down and cover.
Return to the sauce. In a separate bowl, mix cornstarch with cold water. Pour into sauce and stir constantly until mixture turns dark.
Pour over eggplant, cover, and cook for 5 more minutes.
Serve with rice. Hope you enjoy.

Nutrition Facts : Calories 192.6, Fat 1.1, SaturatedFat 0.2, Cholesterol 0.2, Sodium 333, Carbohydrate 43.1, Fiber 10.8, Sugar 10, Protein 7.5

VEGAN SPICY GARLIC EGGPLANT (鱼香茄子, Yú XIāNG QIéZI)

Vegan Spicy Garlic Eggplant (鱼香茄子, Yú xiāng qiézi) image

Provided by WoonHeng Chia | @woon.heng

Number Of Ingredients 13

Ingredients

1lb [450g] Japanese eggplant⁣
2oz [65g] firm tofu, pressed and mashed⁣
6 dried chilis, boiled to soften then chopped⁣
1 tablespoon finely minced ginger⁣
3 cloves garlic, finely minced⁣
a handful of chopped green onions⁣
oil for cooking⁣
salt to taste⁣
2 tablespoons soy sauce
1 teaspoon sugar
1 tablespoon Chenkiang vinegar
1 tablespoon Michiu or vegetable broth⁣
¾ cup water with 1 teaspoon cornstarch⁣

Steps:

Prepare the eggplant, cut into 2" chunks, and shallow pan fry for a minute.
Heat a non-stick pan over medium heat with a drizzle of oil and add in the mashed tofu. Pan-fry tofu until golden brown, then push to the side of the pan.⁣
Add another swirl of oil in the pan, and sauté chili, ginger, and garlic until aromatic, about 1 minute.⁣
Place in the partially cooked eggplant and season with soy sauce, sugar, vinegar, michiu, and give it a quick toss to combine.⁣
Gradually add in the water with cornstarch then stir to mix all the ingredients together and let the mixture simmer until the sauce is thickened and eggplant is fork-tender. Season with more salt or soy sauce if needed.⁣ Transfer to a serving bowl and serve warm with a bowl of your favorite cooked grain.⁣

SPICY ROASTED EGGPLANT

Spicy Roasted Eggplant image

Roasted eggplant with spicy seasonings baked in sauce. Simple instructions, very few ingredients. Can be used as a side dish or as a pasta sauce!

Provided by LovelyRitaMetermaid

Categories Eggplant Side Dishes

Time 1h5m

Yield 2

Number Of Ingredients 7

Ingredients

cooking spray
1 (1 pound) eggplant, peeled and cut into 3/4-inch cubes
2 tablespoons Italian seasoning
2 tablespoons garlic powder
1 teaspoon cayenne pepper, or to taste
salt and ground black pepper to taste
4 ounces plain tomato sauce

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.

Nutrition Facts : Calories 112.2 calories, Carbohydrate 25.4 g, Fat 1.2 g, Fiber 11.4 g, Protein 5 g, SaturatedFat 0.3 g, Sodium 301.1 mg, Sugar 9.8 g

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