Red Curry Marinated Japanese Eggplant Recipes

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JAPANESE EGGPLANT WITH HARICOTS VERTS AND THAI RED CURRY



Japanese Eggplant with Haricots Verts and Thai Red Curry image

Categories     Ginger     Side     Stir-Fry     Vegetarian     Eggplant     Green Bean     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Tree Nut Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 8

1/4 cup peanut oil
3 small Japanese eggplants (about 7 ounces total), unpeeled, cut into 3-inch-long, 1/2-inch-wide strips
5 ounces haricots verts or thin green beans, trimmed
4 teaspoons minced garlic
2 teaspoons minced peeled fresh ginger
2 teaspoons yellow miso (fermented soybean paste) mixed with 1/3 cup water
1 tablespoon low-sodium soy sauce
1 teaspoon Thai red curry paste

Steps:

  • Heat oil in wok or heavy large skillet over high heat until hot. Add eggplant strips and toss to coat with oil. Stir-fry until eggplant strips begin to brown, about 2 minutes. Add haricots verts and stir-fry until eggplant strips are tender and haricots verts are crisp-tender, about 1 minute. Add garlic and ginger and stir-fry 10 seconds. Add miso mixture, soy sauce and curry paste and stir until liquids thicken, about 30 seconds. Transfer to bowl and serve.

RED CURRY-MARINATED JAPANESE EGGPLANT



Red Curry-Marinated Japanese Eggplant image

Japanese eggplants are smaller, sweeter, and faster-cooking than other types. If using globe eggplants, slice them into half-inch rounds.

Provided by Chris Morocco

Yield Serves 4

Number Of Ingredients 9

6 Fresno chiles, seeds removed from 3, chopped
4 garlic cloves
2 lemongrass stalks, bottom third only, tough outer layers removed, finely grated
1/3 cup vegetable oil
1 tablespoon finely grated peeled ginger
1 teaspoon ground cumin
1/2 teaspoon sugar
1 teaspoon kosher salt, plus more
4 Japanese eggplants, halved lengthwise

Steps:

  • Purée chiles, garlic, lemongrass, oil, ginger, cumin, sugar, and 1 tsp. salt in a blender or food processor until smooth. Score cut sides of eggplant in a cross-hatch pattern with the tip of a sharp knife. Coat each eggplant liberally with curry paste; set aside any remaining paste. Let eggplants sit at least 10 minutes and up to 1 hour.
  • Prepare a grill for medium-high heat. Lightly season eggplants with salt and grill, turning occasionally, until browned and tender, about 5 minutes per side. Serve with reserved curry paste.
  • Marinade can be made 3 days ahead. Cover and chill.

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