20 Minute Eggplant Diablo Recipes

LIANG BAN QIE ZI (EGGPLANT WITH GARLIC, GINGER AND SCALLIONS)

Steps:

• Set up a wide, deep skillet or wok with a steamer insert, bamboo steamer or stainless steel trivet (see Tip). Find a heatproof plate that fits into your cooking vessel. Add about 1 to 2 inches of water (making sure it won't touch the bottom of the plate), cover with a lid (or sheet pan or aluminum foil) that fully encloses the steamer, and bring to a boil over medium-high heat.
• Meanwhile, slice the eggplant into ½-inch-thick circles, then slice each disk into ½-inch strips. Arrange the eggplant pieces on the heatproof plate, stacking them but leaving some gaps to allow the steam to reach all sides of the eggplant.
• Carefully place the plate of eggplant into the steamer insert or bamboo steamer, or on top of the trivet. Cover and steam for 9 to12 minutes, until the flesh is easily pierced with a fork, but still firm enough to hold its shape. Carefully transfer the eggplant to a colander set in the sink to cool and drain.
• In a small bowl, combine the soy sauce, black vinegar, chile crisp and granulated sugar.
• When the eggplant is cool to the touch, transfer it to a shallow serving bowl or a rimmed plate. Pile the garlic, scallions and ginger in the center of the eggplant; don't scatter.
• In a small pan, heat the oil on medium-high for 2 to 3 minutes; the oil is hot enough if it bubbles when a wooden chopstick or spoon is inserted. Very carefully pour the hot oil over the ginger, garlic and scallions; it will sizzle and become very fragrant.
• Pour the soy sauce mixture over the eggplant. Serve warm, at room temperature or cold, with rice.

EASIEST EGGPLANT

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
• Place the bread crumbs in a shallow dish. Coat each slice of eggplant on both sides with mayonnaise. Press into the bread crumbs to coat. Place coated eggplant slices on the prepared baking sheet.
• Bake for 20 minutes in the preheated oven, until golden brown. Flip slices over, and cook for an additional 20 to 25 minutes to brown the other side.

20-MINUTE EGGPLANT DIABLO

Steps:

• Slice the eggplant into 1-inch slices and salt. Set aside to drain.
• Fill a large pot with salted water and bring to a boil.
• Slice the onion thinly and chop garlic.
• Coat the bottom of a large skillet with olive oil over medium-high heat. Pat eggplant dry with paper towels; add to skillet and cook until it starts to brown on the edges.
• Add sliced onions and cook about 1 minute.
• Add chopped garlic and cook about 30 seconds.
• Pour in white wine and stir around until reduced by half.
• Add the tapenade, tomatoes, stock, basil, and red pepper. Salt and pepper to taste.
• Dump the angel hair in the water. While the pasta is cooking, simmer the eggplant sauce stirring frequently.
• Serve sauce over al dente pasta. Top with parmesan cheese or crumbled feta.