Sauteed Baby Eggplants Recipes

EGGPLANT SAUTEED WITH OIL AND GARLIC

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!

ITALIAN SAUTEED EGGPLANT

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.

HEALTHY PAN FRIED BABY EGGPLANT WITH GARLIC AND HERBS

Steps:

• Combine olive oil, garlic, parsley, lemon zest and chili flakes in a small pot. Heat over low heat to infuse the oil with flavor. This will only take 5 minutes or so, it is crucial that you do not allow the mixture to boil or you run the risk of burning the garlic.
• Heat up a large pan or a griddle* over medium-high heat and spray with the pan spray.
• Lay out the eggplant slices so they do not overlap and can cook evenly. Season with salt and pepper.
• After 3-4 minutes, flip over to the other side and season the other side with salt and pepper. Cook for 3 minutes.
• With a pastry brush or a spoon, brush on the gremolata.
• Serve immediately.

ROASTED BABY EGGPLANT, TOMATO, AND ZUCCHINI

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.
• Put eggplant cubes in a colander set over a bowl. Sprinkle salt liberally over the eggplant cubes; let sit to drain for 30 minutes.
• Toss tomatoes, zucchini, onion, and garlic together in a bowl. Drizzle olive oil over the mixture and toss to coat; season with salt and pepper.
• Rinse eggplant to remove salt and pat dry with paper towel; add to the tomato mixture and stir. Add olive oil as necessary to assure the eggplant cubes are coated. Spread the vegetable mixture onto the prepared baking sheet.
• Roast in preheated oven until the vegetables are tender, about 30 minutes.

SAUTéED EGGPLANT WITH TOMATOES AND ONIONS

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.

WHITE EGGPLANT SAUTE

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.

MARTHA'S VEGETABLE SAUTE

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.

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.

SAUTEED BABY EGGPLANTS

Steps:

• Peel a 1-inch-wide strip of skin lengthwise from each eggplant half opposite cut side. Sprinkle eggplants with salt on both sides and let drain on a rack set over a shallow baking pan 20 minutes. Rinse eggplants well, then firmly squeeze out moisture and pat dry with paper towels.
• Stir together soy sauce and mirin in a small bowl.
• Heat oil in a 12-inch heavy nonstick skillet over moderate heat until hot but not smoking, then fry eggplants, peeled sides down, until undersides are browned, 5 to 6 minutes.
• Turn over and brush with soy mixture. Fry eggplants until tender, 4 to 6 minutes more, then add remaining soy mixture to skillet and cook, turning eggplants once or twice, until liquid is absorbed, about 2 minutes.
• *Available at Asian markets, specialty foods shops, and Uwajimaya (800-889-1928).