EGGPLANT SAUTEED WITH OIL AND GARLIC
This is my favorite way to enjoy eggplant, and comes from Julia Child's Kitchen -- known as "Puree D'Aubergine A L'ail". This is the first recipe I have posted, and is in response to a request... so I hope you enjoy!! :)
Provided by Pianolady
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bake the eggplant: Pierce 2 or 3 places with a sharp knife on one side and then the other.
- Place in an oiled baking dish in the middle of a 425F oven for 25- 30 minutes until thoroughly soft to the touch.
- --or-- Steam the eggplant: Place eggplant in a vegetable rack or sieve and set in a pan of boiling water, not letting the water tough the eggplant; cover tightly and steam 15 to 20 minutes or longer, depending on the size.
- Be careful not to overcook.
- When the eggplant is soft all over, cut in half lengthwise and scrape the flesh from the skin.
- Heat the olive oil in a frying pan, add the garlic and cook slowly a minute; then add the eggplant.
- Beat and stir with a wooden spoon for several minutes to break the eggplant meat into a puree.
- Beat in salt and pepper to taste, then add drops of lemon juice, to taste.
- May be cooked in advance: Just before serving, reheat and fold in the parsley, and turn into a hot vegetable dish.
- Enjoy!
Nutrition Facts : Calories 121, Fat 10.4, SaturatedFat 1.4, Sodium 3.9, Carbohydrate 7.5, Fiber 4, Sugar 2.9, Protein 1.3
JAPANESE EGGPLANT (AUBERGINE) SAUTE
A great way to enjoy one sadly overlooked vegetable. The Eggplant. Add your favorite protein for a great one dish meal! This is my version of my friend Mayumi's recipe. I prefer the long and thin Japanese or Chinese eggplant. They taste less acidic.
Provided by Kirby
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine Soy sauce, mirin, crushed garlic and ginger in a bowl.
- Slice your eggplant thinly and into small pieces.
- Toss eggplant in hot pan (I use a spray oil like Pam) with the sauce mixture.
- Sauté at a medium heat until very tender, about 10 minutes.
- Add a little water to keep the veg moist if necessary.
- Great as a side dish for fish or chicken.
- Add diced medium firm tofu or any other protein for a very simple, quick meal.
Nutrition Facts : Calories 178, Fat 1.3, SaturatedFat 0.2, Sodium 1034.7, Carbohydrate 40.5, Fiber 23.5, Sugar 16.5, Protein 8.9
EGGPLANT WITH GARLIC SAUCE
A mildly spicy (or very spicy if you like) eggplant dish. My mother has been making this for me since I was a child. It is SO GOOD!!
Provided by Whats that Burning smell?
Categories World Cuisine Recipes Asian Chinese
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.
Nutrition Facts : Calories 186.8 calories, Carbohydrate 29.2 g, Fat 8 g, Fiber 13.2 g, Protein 4.9 g, SaturatedFat 0.7 g, Sodium 223.6 mg, Sugar 13.2 g
ITALIAN SAUTEED EGGPLANT
This fresh sautéed eggplant recipe combines eggplant with Italian seasoned tomatoes for a flavorful side perfect for springtime holiday meals and family gatherings.
Provided by ReadySetEat
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oil in large nonstick skillet over medium-high heat. Add eggplant; cook 10 minutes or until tender, stirring occasionally. Add undrained tomatoes, salt and pepper to skillet; cook 2 minutes or until hot. Sprinkle with cheese and serve.
Nutrition Facts : @id https, Calories 128 calories
EGGPLANT RECIPES: BAKED EGGPLANT PARMESAN
This baked eggplant parmesan is one of our favorite eggplant recipes!
Provided by Phoebe Moore
Categories Main Course
Time 1h
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
- In a medium-sized shallow dish, whisk the eggs and almond milk.
- In another medium-sized shallow dish, combine the panko, 1 cup Parmesan cheese, oregano, thyme, red pepper flakes, salt, and several grinds of pepper.
- Dip the eggplant slices into the egg mixture and then into the panko mixture. Place onto the baking sheets, drizzle with olive oil, and bake for 18 minutes or until tender and golden brown.
- In an 8x12 or 9x13-inch baking dish, spread ½ cup marinara, layer half the eggplant, and top with 1 cup of marinara and half the mozzarella. Repeat with the remaining eggplant, the remaining marinara, and the remaining mozzarella. Sprinkle with the remaining ¼ cup Parmesan cheese, drizzle with olive oil, and sprinkle with a few more pinches of sea salt. Bake for 20 minutes or until the cheese is nicely melted. Turn the oven to broil and broil for 2 to 4 or until the cheese is browned and bubbling.
- Remove from the oven and top with fresh basil.
WHITE EGGPLANT SAUTE
White eggplant chunks sauteed and tossed with capers, shallots, garlic, and herbs. Brings out the best in heirloom white eggplants!
Provided by diannapop
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Toss eggplant with salt in a colander. Place a small bowl underneath and let sit for 30 minutes, or refrigerate for 8 hours.
- Heat 2 tablespoons olive oil in a large, nonstick frying pan over medium-high heat until it starts to shimmer. Add eggplant and stir-fry until cooked through and browned, 7 to 10 minutes. Remove to a serving dish.
- Combine shallots, parsley, basil, capers, lemon juice, remaining olive oil, balsamic vinegar, and garlic in a food processor; pulse a few times to combine, then toss it into the frying pan. Saute for about 5 minutes, then stir in sun-dried tomatoes.
- Pour sauce over eggplant and serve immediately.
Nutrition Facts : Calories 259.1 calories, Carbohydrate 25.2 g, Fat 17.9 g, Fiber 10.6 g, Protein 4.6 g, SaturatedFat 2.5 g, Sodium 1372.4 mg, Sugar 7.1 g
MARTHA'S VEGETABLE SAUTE
On her Harvest Show episode, Martha improvised this savory saute using vegetables from a studio audience full of farmers.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Eggplant Recipes
Number Of Ingredients 10
Steps:
- Heat olive oil in a large high-sided skillet over medium-high heat. Add scallions, okra, eggplant, and peppers; cook, stirring until vegetables have softened, about 3 minutes.
- Stir in parsley and basil; season with salt and pepper. Add 1/3 cup water and cover skillet; let cook until vegetables are tender about 2 minutes. Serve with farro or brown rice; drizzle with olive oil just before serving.
DELISH BELL PEPPER & EGGPLANT SAUTé
This simple, low calorie, bell pepper and eggplant recipe is delicious! Top it on your pizza or flatbread, enjoy it with your taco or rice.
Provided by Venu Bendapudi
Categories Main Course Side Dish
Time 20m
Number Of Ingredients 7
Steps:
- Cut bell pepper, eggplant and onion.
- Heat oil in a pan, add mustard seeds. Add chopped vegetables, salt and mix well.
- Set lid, cook for a couple of minutes on medium flame, stir and put the lid back on. Repeat this a few times till the veggies are cooked.
- Add chili powder (or cayenne pepper), mix well.
- Transfer to a serving dish and serve hot.
Nutrition Facts : ServingSize 210 g, Calories 136 kcal, Carbohydrate 16 g, Protein 3 g, Fat 8 g, SaturatedFat 6 g, Sodium 589 mg, Fiber 6 g, Sugar 8 g
SAUTéED EGGPLANT WITH TOMATOES AND ONIONS
Sautéed Eggplant with Tomatoes and Onions is an easy dish to prepare and my favorite way to cook eggplant.
Time 20m
Number Of Ingredients 7
Steps:
- In a large skillet, heat oil over medium heat. Add the onions and eggplant and sauté for a minute or two.
- Add the bell pepper, garlic and tomato. Sprinkle with salt and pepper to taste.
- Sauté for about 7-10 minutes, stirring often, until eggplant is tender.
Nutrition Facts : Calories 110 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 3 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 52 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
SAUTéED EGGPLANT
Steps:
- Peel the eggplant if you like. If you have any doubt about its quality, cut it into 1-inch cubes and place them in a colander. Sprinkle liberally with salt, at least a tablespoon; toss the eggplant to distribute the salt. Let sit in a sink or over a bowl, undisturbed, for at least 30 and preferably 60 minutes. It will shed a good deal of liquid. Squeeze out as much liquid as you can, rinse with fresh water, and pat dry.
- Put the oil and all but 1/2 teaspoon of the garlic in a large nonstick skillet over medium heat. Two minutes later, add the eggplant; cook, stirring occasionally, until the eggplant is tender and lightly browned, 15 minutes or longer, adjusting the heat as necessary so the eggplant browns as quickly as possible without burning.
- Add the remaining garlic and cook, stirring, for 1 minute more; taste and adjust the seasoning, then stir in a handful of parsley and cook for a few more seconds. Garnish with some more parsley and serve hot, warm, or at room temperature.
- Stewed Eggplant with Tomatoes (France)
- This is good with a few capers, too: In step 3, before adding the garlic, stir in about 2 cups chopped tomatoes (ripe, fresh ones are best, but canned are acceptable). Cook for about 10 more minutes, stirring occasionally, until the tomatoes break up, then add the garlic and proceed.
- Crunchy Eggplant
- In step 3, before adding the garlic, stir in about 1/2 cup bread crumbs, preferably fresh (page 580). Cook for about a minute, until they begin to brown, then add the garlic.
- Basic Sautéed Eggplant, Indian Style
- In step 2, use butter if you prefer; add 2 cups sliced onion and 1 or more stemmed, seeded, and minced fresh green chiles, like jalapeños. Cook until the onion softens, then add the eggplant and proceed. In step 3, add 1 teaspoon peeled and minced fresh ginger along with the garlic and use cilantro and mint in place of the parsley or basil.
- Eggplant with Peppers and Yogurt (Middle East)
- In step 2, cook 2 bell peppers-red, yellow, green, or a combination (or you can use mild poblano chiles), cored, seeded, and cut into strips-with the eggplant, until tender. In step 3, mix the remaining garlic with 1 cup yogurt, beaten until smooth, a tablespoon of extra virgin olive oil, and some salt and pepper. Remove the eggplant and peppers from the pan and pour this sauce over them; serve hot.
- Eggplant with Pine Nuts (Italy)
- Just before serving, lightly brown 1/4 cup pine nuts in 2 tablespoons extra virgin olive oil; stir this into the cooked eggplant.
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HOW TO SAUTE EGGPLANT (PLUS VITAL TIPS) - COOKING CHEW
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4.6/5 (5)Category Side DishCuisine AmericanTotal Time 1 hr 18 mins
- Transfer it to a colander over your sink. Pour salt on the eggplant and stir it around to make sure that all sides have been covered. Allow it to sit for one hour in the sink.
- Lay some paper towels on your countertop and spread out the eggplant pieces. Using the paper towels rub off as much of the salt as you can.
- Cover the eggplant pieces with another paper towel and gently squeeze out any excess moisture.
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Total Time 30 minsCalories 419 per serving
- If not already done from Monday, prepare couscous by combining butter and water in a saucepan. Bring to a boil and then remove from heat. Stir in couscous and some salt. Cover and let sit for 8 to 10 minutes until couscous has absorbed all the liquid. Fluff with a fork.
- Preheat a saute pan over medium-high heat. Add in oil and then garlic and onions. Saute for ~3 minutes, until onions are translucent.
- Add in eggplant and zucchini with a dash of salt, capers, and crushed tomatoes. Saute until the vegetables are tender, 8 to 10 minutes.
- Stir in beans, paprika, and oregano. Turn off heat and finish with lemon juice. If you want the veggie saute to be creamier, you can add a dollop of yogurt. Season to taste with salt and pepper. Enjoy over couscous.
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- Stir together water, soy sauce, brown sugar, miso and sesame oil in a small bowl until smooth; set aside.
- Heat a large (12-inch) cast-iron skillet over high until smoking. Add eggplant and canola oil to skillet; cook until eggplant is well browned, 2 to 3 minutes, stirring once during cook time. Add scallions, jalapeño, garlic and ginger; cook, undisturbed, until scallions slightly char, about 1 minute. Stir mixture in skillet.
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