Chinese Eggplant with Garlic Sauce

Chinese Eggplant with Garlic Sauce

Ingredients

  • 2 (400 grams in total) Chinese (long) eggplant, chopped
  • 1 teaspoon salt
  • 1 teaspoon cornstarch, plus more to coat the eggplant
  • 1 tablespoon light soy sauce
  • 1/2 teaspoon dark soy sauce (*see footnote)
  • 2 teaspoons sugar
  • 2 and 1/2 tablespoons peanut oil (or vegetable oil)
  • 1 teaspoon minced ginger
  • 3 cloves garlic, chopped

Instructions

  1. Chop eggplant into bite-sized pieces.
  2. (Option 1) Place eggplant in a large bowl and add water to cover. Add 1 teaspoon salt, mix well. Place a pot lid on top to keep the eggplant under water for 15 minutes. Drain and pat dry.
  3. (Option 2) Spread the sliced eggplant out on a paper towel. Sprinkle Kosher salt on both sides of the eggplant slices. Allow to rest for 45-60 minutes. Pat dry without rinsing.
  4. Combine light soy sauce, dark soy sauce, sugar and the remaining 1 teaspoon cornstarch in a small bowl, mix well.
  5. Sprinkle eggplant with cornstarch and mix by hand, until eggplant is evenly coated with with a thin layer of cornstarch.
  6. Add 1 tablespoon oil to a nonstick skillet and heat over medium high heat until warm. Spread eggplant across the bottom of the skillet without overlapping. Grill the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, 8 to 10 minutes. Transfer to a plate. Cook the remaining batch(es) with the same method (I cooked two batches by using a 24" skillet). If the skillet gets too hot and starts to smoke, turn to medium heat.
  7. Add the remaining 1/2 teaspoon oil and the ginger and garlic into the same skillet. Stir a few times until fragrant. Add all the eggplant back into the skillet. Turn to medium heat. Mix the sauce again until cornstarch is fully dissolved and pour it over the eggplant. Immediately stir a few times, until the eggplant is evenly coated and the sauce thickens. Turn to lowest heat and taste a piece of eggplant (be careful, it’s very hot). To adjust seasoning, turn to medium heat again, sprinkle eggplant with a pinch of salt and mix well (if you will serve this dish as a side, it should be salty enough. But for serving over steamed rice, add about 1/4 teaspoon salt).
  8. Serve warm as a side or as main over steamed rice or noodles.

Notes

The dark soy sauce will add color to the dish and make it look more appetizing. You can skip it if you don’t have any in your pantry. Original Recipe

http://plant-it-forward.org/chinese-eggplant-with-garlic-sauce/

Chickpea and Eggplant Salad

Chickpea and Eggplant Salad

Yield: Serves 4 as a side dish, 2 as a main dish

I added olives and feta - and it's a wonderful, fresh salad

Ingredients

  • 1/2 a small red onion, finely sliced
  • 1 large eggplant, cut in half lengthwise and sliced into thin half moons
  • A good glug of extra virgin olive oil
  • Juice and zest of 1 lemon
  • 2 (13.5-ounce) cans of chickpeas, drained and rinsed
  • 2 large fresh tomatoes
  • 1 bunch of fresh parsley, chopped
  • 2 teaspoons garlic-infused olive oil
  • 1 teaspoon cayenne pepper
  • Slivered almonds, to serve

Instructions

  1. Cover the onion with water and set aside for half an hour—this reduces the harshness of its taste when eaten raw.
  2. Next prepare the eggplant. Spread the half-moon slices out on a baking sheet and brush them with olive oil. Place on a high rack under the broiler for 5 minutes, then take out and brush again with a mixture of olive oil and lemon juice—you can make it quite wet, as the eggplant will absorb all the liquid. Place back under the broiler until the edges of the slices are slightly blackened and the flesh is soft. Set aside in a large bowl.
  3. On the same baking sheet, spread out the chickpeas and broil until they're golden. Add them to the bowl of eggplant.
  4. Dice the tomatoes into small cubes and add to the bowl along with the parsley, drained red onion slices, garlic oil, cayenne pepper, remaining lemon juice, zest, salt and pepper and mix well. Serve warm, with a sprinkling of slivered almonds.

Notes

http://www.epicurious.com/recipes/food/views/chickpea-and-eggplant-salad

http://plant-it-forward.org/chickpea-and-eggplant-salad/

Roasted Eggplant with Ricotta and Mint

Roasted Eggplant with Ricotta and Mint

Yield: Makes about 4 appetizer/salad portions, assuming people will eat two rounds each.

This is like eggplant bruschetta, except the eggplant is the bruschetta, topped with a Mediterranean summer salsa of a salad.

Feta is a great alternative to ricotta salata. If you’re put off by the sharpness of fresh onion, pour the red wine vinegar over it in a dish, and let it sit for 10 minutes, tossing it from time to time, before adding it to the salad. No need to add additional vinegar if you do. If you don’t like capers, you can substitute green or black olives. If you don’t care for mint, you can substitute flat-leaf parsley. If you don’t care for eggplant, well, thank you for reading along anyway! Ahem, or brush pitas or flatbreads with olive oil, grill them and dollop this salad/salsa on top.

Ingredients

  • 1 to 2 tablespoons plus 4 teaspoons olive oil
  • 1 1/2 pounds eggplant (about 2 medium), in 3/4- to 1-inch slices
  • 2 ounces (1/2 cup) chopped or crumbled ricotta salata
  • 2 tablespoons capers, drained
  • 1/3 cup finely diced red onion
  • 3 seeded, diced medium tomatoes (1 1/2 cups)
  • 3 tablespoons minced fresh mint leaves
  • 2 teaspoon red wine vinegar
  • Freshly ground black pepper.

Instructions

  1. Preheat oven to 425 degrees. Coat a large baking sheet generously with olive oil, about 1 to 2 tablespoons. Arrange eggplant rounds in a single layer. Sprinkle with salt and freshly ground black pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece: the undersides should be blistery, dark and a bit puffy and should release from the pan with no effort. If they’re not, let it cook longer. Once flipped, sprinkle them with additional salt and freshly ground black pepper and return the pan to the oven for another 10 to 12 minutes or so, until the undersides match the tops.
  2. [Alternatively, on the grill: Brush eggplant slices with oil; sprinkle with salt and pepper. Grill eggplant slices until slightly charred and tender when pierced with knife, about 5 to 7 minutes per side.]
  3. Meanwhile, mix your ricotta, capers, onion, tomatoes, mint, vinegar and remaining 4 teaspoons olive oil in a small bowl. Taste for seasoning; ricotta salata tends to be quite salty so I don’t find that this dish needs more than a pinch of salt, if that. Add more vinegar, if desired. Add freshly ground black pepper, to taste.
  4. When the eggplant discs are done, arrange them on a serving platter. Scoop a spoonful of the salad over each round. Eat immediately.

Notes

http://smittenkitchen.com/blog/2011/09/roasted-eggplant-with-tomatoes-and-mint/

http://plant-it-forward.org/roasted-eggplant-with-ricotta-and-mint/

 

Ratatouille

Ratatouille

I like to add olives or capers too, but I think that makes this caponata. Server warm or cold on pasta or bread.

Ingredients

  • 1 can (28 ounces) whole peeled tomatoes
  • 6 tablespoons extra-virgin olive oil·
  • 1 large eggplant (1 pound), cut into 1-inch pieces
  • Coarse salt and ground pepper
  • 2 large yellow onions (1 pound total), diced large
  • 1 head garlic, cloves smashed and peeled
  • 2 bell peppers (any color), seeded and diced large
  • 2 large zucchini (1 pound total), diced large
  • 1 bay leaf
  • 1 tablespoon fresh marjoram or oregano leaves
  • 2 to 3 tablespoons red-wine vinegar

Instructions

  1. Preheat oven to 350 degrees. Place tomatoes and juices on a rimmed baking sheet and use your hands to break tomatoes into 3/4-inch pieces. Drizzle with 2 tablespoons oil and bake until thickened, 30 minutes, stirring every 10 minutes.
  2. Meanwhile, in a colander, toss eggplant with 1 1/2 teaspoons salt. Let sit 20 minutes, then squeeze out excess liquid. In a large Dutch oven or heavy pot, heat 4 tablespoons oil over medium. Add onion and cook, stirring occasionally, until translucent, 5 minutes. Add garlic and cook until onions and garlic are soft, 5 minutes. Add peppers and cook, stirring, until crisp-tender, 4 minutes. Season with salt and pepper.
  3. Add tomatoes, eggplant, zucchini, bay leaf, and marjoram to pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetables are tender but not mushy, 15 minutes. Season to taste with vinegar, salt, and pepper. Remove bay leaf before serving.

Notes

http://www.marthastewart.com/332294/ratatouille

http://plant-it-forward.org/ratatouille/

 

Steamed Eggplant with Spicy Peanut Sauce

Steamed Eggplant with Spicy Peanut Sauce

Ingredients

  • ½ cup natural chunky peanut butter
  • 1 tablespoon soy sauce
  • 1 tablespoon dark brown sugar
  • 1 teaspoon finely grated lime zest
  • 1 tablespoon lime juice
  • 2 teaspoons sambal olek or other chile paste
  • 1 garlic clove, finely chopped
  • 6 Asian or baby eggplant
  • ¼ cup chopped, roasted peanuts
  • ¼ cup sliced scallions

Instructions

  1. In a bowl, whisk together peanut butter, 1/3 cup water, soy sauce, sugar, lime zest, lime juice, sambal olek and garlic.
  2. Trim the ends of the eggplant. If using baby eggplant, peel them. Place in a steamer basket set over a pan of simmering water. Cover and cook until tender, about 10 minutes. (Alternatively, you can wrap the eggplants individually in parchment and microwave until tender, 3 to 4 minutes.) Halve eggplants lengthwise.
  3. Transfer eggplants to a platter, cut side up. Spoon peanut sauce over eggplant. Garnish with peanuts and scallions.
http://plant-it-forward.org/steamed-eggplant-with-spicy-peanut-sauce/

 

Eggplant and Onion Salad

Eggplant and Onion Salad

Ingredients

  • 4 Tbsp. vegetable or peanut oil
  • 1 onion, sliced
  • 4 shallots, chopped finely
  • 4 scallions, sliced
  • 1 lb. bag eggplant, eggplant cubed
  • 2 Tbsp. Thai green curry paste
  • 2 Tbsp. Thai soy sauce
  • 1 tsp. light brown sugar
  • 4 oz. block creamed coconut chopped, or buy Goya canned cream of coconut
  • 3 Tbsp. water
  • Small handful fresh cilantro, chopped
  • Small handful basil leaves, chopped
  • Small handful fresh parsley, chopped
  • 4 oz. /2 ½ cups arugula leaves
  • 2 Tbsp. sweet chili sauce

Instructions

  1. Heat half the oil in a wok or large skillet and cook all the onions together for 1-2 minutes, until just softened but not browned. Lift out and set aside. Cook the eggplant cubes, in batches if necessary, adding more oil as needed, until they are crisp and golden brown. Return the onions to the wok and add the curry paste, soy sauce, and sugar. Add the creamed coconut and water and cook until dissolved. Stir in most of the cilantro, the basil, and the parsley. Toss the arugula in the sweet chili sauce and serve with the eggplant and onion salad. Garnish with the remaining herbs.
  2. Recipe from: Perfect Thai Cookbook.
http://plant-it-forward.org/eggplant-and-onion-salad/

Sweet potato, okra and eggplant curry

Sweet potato, okra and eggplant curry

Ingredients

  • 1 onion, chopped
  • 1 Tbsp. mustard seeds
  • 1 small piece fresh ginger, finely chopped
  • 2 cloves garlic, smashed
  • 1 green chili, deseeded and chopped
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. garam masala
  • 2 Tbsp. tomato puree
  • 1 eggplant, peeled and cubed
  • 1 lb okra, sliced lengthways, then chopped into 1 in pieces
  • 2 sweet potatoes, cubed
  • 1 pint vegetable stock
  • 1 Tbsp. mango chutney
  • ¼ cup creamed coconut

Instructions

  1. Fry the onion in oil until soft. Add the mustard seeds, ginger and garlic. Fry for another 2 minutes, then add inthe green chili, cumin, turmeric, coriander, garam masala, tomato purée and a little water (about 2 Tbsp.) to make a paste. Cook for another minute and then add the eggplant, fresh okra and the sweet potatoes. Add the vegetable stock and the mango chutney. Bring the mixture to a boil, then turn to low and simmer until the vegetables are cooked. Salt to taste. Serve with rice.
  2. http://www.veganrecipes.org.uk/index.php?day=15&course=3
http://plant-it-forward.org/sweet-potato-okra-and-eggplant-curry/

Eggplant Tricolored & More

Eggplant Tricolored & More

Ingredients

  • --Chef Gina Lopez, Bridgeway Corporate Chef
  • 3 medium eggplants
  • Olive oil
  • Sea salt and black pepper
  • 1 yellow bell pepper cut into 3/8 inch dice
  • 10 cherry tomatoes halved
  • 1 teaspoon red wine vinegar
  • 4 tablespoons of capers, plus 1 tablespoon of the caper brine
  • 5 oz. of buffalo mozzarella
  • Basil chopped
  • Salt and Pepper to taste

Instructions

  1. Preheat Oven 375. Cut the eggplants width ways into ¾ inch slices. Place slices on a baking sheet. Brush them with olive oil and sprinkle with salt and pepper. Roast in the oven for 25 to 30 minutes until eggplants are soft and golden brown.
  2. Mix together bell pepper, tomatoes, vinegar, capers, and brine, and 2 tablespoons of olive oil. Set aside for 30 minutes (the mix can be kept in the refrigerator for several days. The flavors will deepen.
  3. To serve arrange the eggplant slices on a serving dish. Break the mozzarella into large chunks and scatter on top. Spoon over with the yellow pepper salsa and finish with basil.
http://plant-it-forward.org/eggplant-tricolored-more/

Oven-Roasted Eggplant and Butternut Squash Curry

Oven-Roasted Eggplant and Butternut Squash Curry

Ingredients

  • 1 lb. eggplant
  • 2 lbs. butternut squash
  • 2 tablespoons canola oil
  • 2 1/2 teaspoons cumin seeds
  • 1 1/2 onions, diced
  • 1 1/2 Tomatoes, in 1 1/2 inch dice
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon ground fenugreek
  • 1/2 tablespoon ground coriander
  • 1/4 teaspoon ground pepper
  • 1/2 jalapeno pepper, chopped
  • 2 1/2 teaspoons salt
  • 3 green onions, chopped in 1-inch pieces
  • 1/2 cup chopped fresh cilantro

Instructions

  1. Preheat oven to 450°F.
  2. Wrap the eggplant and the butternut squash individually in aluminum foil. Place them on a baking tray and bake them for 1 1/2 hours or until they are very soft. The eggplants will become mushy and deflated.
  3. While the eggplant and butternut squash are cooking, heat oil in large frying pan on medium-high heat for 1 minute. Add cumin seeds and allow them to sizzle for about 30 seconds. Stir in onions and sauté until brown, 8 to 10 minutes
  4. Reduce heat to medium and stir in tomatoes. Add turmeric, fenugreek, coriander, black pepper, jalapeño
  5. pepper and salt. Cook this masala for 10 minutes. If the eggplant and squash are still cooking, remove the masala from the heat and set aside.
  6. Remove eggplant and squash from the oven and cool for 5 to 10 minutes so you can unwrap the aluminum foil.
  7. Using a paring knife or potato peeler, peel the squash and discard the skin. Cut the squash in half. Using a spoon, scoop out the seeds from the squash. Cut in 1/2 inch cubes and place in mixing bowl.
  8. Using your hands, peel the skin from the eggplant. Discard the skins. Add the eggplants to the mixing bowl.
  9. Stir the eggplant and squash mixture into the masala. Turn the heat on to medium and cook, covered for 10 minutes. Just before serving, add the green onions and heat for 2 to 3 minutes. Remove from heat and stir in cilantro.
  10. Serve as main dish with Chappatis or as a side dish.
  11. http://www.food.com/recipe/oven-roasted-eggplant-and-butternut-squash-curry-253225
http://plant-it-forward.org/oven-roasted-eggplant-and-butternut-squash-curry/

Stewed Eggplant & Okra

Stewed Eggplant & Okra

Ingredients

  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 eggplant, diced into 1/2 inch
  • squares
  • 1 c okra, cut into rounds
  • 2 tomatoes, cored and diced
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. dried thyme
  • salt & pepper to taste
  • extra virgin olive oil
  • water

Instructions

  1. In a heavy bottom pot, warm 1 tsp. olive oil over medium heat. Add the onions and sauté for 5-7 minutes, until translucent. Add the garlic and cook for 1 more minute, until fragrant. Add the smoked paprika and thyme, cook for 30 seconds, then deglaze the pot with a splash of water.
  2. Add the eggplant, okra, and tomatoes. Stir to mix well, add a splash of water, place lid on pot, lower heat to medium-low, and let cook for 20-30 minutes until soft. Check every couple of minutes to add more water if necessary, add salt & pepper to taste.
  3. Serve over mashed potatoes with sautéed greens on the side.
  4. http://eatingappalachia.com/2010/10/07/stewed-eggplant-okra/
http://plant-it-forward.org/stewed-eggplant-okra/