SautÉed Peppers With Garlic Eggplant And Potatoes 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!

DI SAN XIAN-CHINESE SAUTéED POTATO EGGPLANTS AND GREEN PEPPERS

Steps:

• Soak the eggplants in slightly salted water for 15 minutes. Drain completely and then coat evenly with a thin layer of cornstarch.
• In a small bowl, mix all of the stir-frying sauce together.
• Heat oil in wok (recommend adding more oil to fasten the process, do not worry, we will remove extra oil later) to form a 3 cm oil layer.
• Place potatoes in and fry until well cooked. Then place the eggplant in and gently fry during the process until well cooked. Fry green pepper for 10 seconds.
• Pour extra oil out and leave around 1/2 tablespoon of cooking oil in. Fry green onion and garlic until aromatic. Place the stir fry sauce in. Wait for a while until boiling. Place potato, green pepper and eggplants in. Fry until each piece is well coated.
• Serve hot with steamed rice.

EGGPLANT WITH GARLIC SAUCE

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.

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.

GARLIC MASHED POTATOES WITH EGGPLANT

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place eggplant halves, cut sides up, onto a baking sheet and brush with 1 tablespoon olive oil.
• Bake eggplant in the preheated oven until soft, 30 to 35 minutes. Peel eggplant when cool enough to handle; set aside.
• While eggplant is baking, place potatoes and garlic cloves into a large pot and cover with lightly-salted water. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and retain 1 tablespoon drippings in the skillet. When bacon is cool, crumble, and set aside. Cook and stir onion in bacon drippings until soft and translucent, about 5 minutes. Set onion aside.
• Place eggplant, potatoes, cooked garlic cloves, and 1 tablespoon olive oil in a large bowl and mash with a potato masher until smooth and thoroughly combined. Season to taste with salt and cracked black pepper. Serve in a bowl topped with cooked onion and crumbled bacon.

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.

ROASTED EGGPLANT WITH GARLIC AND HERBS

Steps:

• Put the eggplant pieces in a large colander and sprinkle all over with the 2 tablespoons kosher salt. Set in the sink to drain for about 30 minutes.
• Preheat oven to 425 degrees F.
• Put a baking sheet in the oven to heat for 10 minutes.
• Meanwhile, peel and finely chop the shallot and garlic, and push to the side of the cutting board. Chop the parsley, then draw the shallots and garlic in with the herbs and chop them together, until finely chopped. Stir the aromatics and walnut oil together in a serving bowl.
• Toss the purged eggplant with the olive oil and pepper. Carefully remove the hot baking sheet from the oven and brush or drizzle with olive oil. Spread the eggplant out on the pan and return to the oven. Roast until the eggplant is tender yet firm and rich brown, about 30 minutes. Remove from the oven, toss with garlic and herbs. Serve right away or at room temperature.