Spicy Eggplant Saute Recipes

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EGGPLANT WITH GARLIC SAUCE



Eggplant with Garlic Sauce image

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

3 tablespoons canola oil
4 Chinese eggplants, halved lengthwise and cut into 1 inch half moons
1 cup water
1 tablespoon crushed red pepper flakes
3 tablespoons garlic powder
5 teaspoons white sugar
1 teaspoon cornstarch
2 tablespoons light soy sauce
2 tablespoons oyster 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.

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

VIETNAMESE EGGPLANT WITH SPICY SAUCE



Vietnamese Eggplant with Spicy Sauce image

I got this recipe from a cooking class in Hoi An, Vietnam. Such a flavorful and easy way to prepare eggplant. Now this is a family favorite! Serve garnished with green onion and basil.

Provided by mariad3

Categories     Side Dish     Vegetables     Eggplant

Time 36m

Yield 2

Number Of Ingredients 10

3 tablespoons vegetable oil, divided
1 white eggplant, sliced
3 tablespoons minced lemongrass
1 tablespoon crushed garlic
1 tablespoon chopped green onion
1 tablespoon chopped fresh basil
1 teaspoon minced red chile pepper
1 teaspoon minced fresh ginger
1 tablespoon oyster sauce
1 teaspoon white sugar

Steps:

  • Heat 1 tablespoon oil in a skillet over medium heat. Add eggplant; cook until golden brown and soft, but not mushy, 3 to 5 minutes per side.
  • Mix remaining 2 tablespoons oil, lemongrass, garlic, green onion, basil, red chile, and ginger together in a bowl. Pour over eggplant in the skillet. Cook until green onion wilts, about 3 minutes. Stir in oyster sauce and sugar. Cook until flavors combine, 2 to 3 minutes. Remove from heat.

Nutrition Facts : Calories 273 calories, Carbohydrate 21.6 g, Fat 21.2 g, Fiber 9.5 g, Protein 3.3 g, SaturatedFat 2.8 g, Sodium 62 mg, Sugar 8.7 g

EGGPLANT WITH SPICY GINGER SAUCE



Eggplant With Spicy Ginger Sauce image

Provided by Julia Moskin

Categories     dinner, main course, side dish

Time 45m

Yield 4 side dish servings, 2 main dish servings

Number Of Ingredients 10

1 teaspoon extra virgin olive oil
1 cup chopped onions
2 tablespoons minced ginger
2 tablespoons minced garlic
1 1/2 pounds unpeeled eggplant, cut into 1/4 -inch cubes
1/4 cup ponzu sauce (see note)
1/2 to 1 teaspoon Asian chili-garlic sauce or sambal
2 teaspoons toasted sesame oil
4 tablespoons chopped fresh cilantro
Cooked brown rice, for serving

Steps:

  • Heat a large nonstick skillet over medium-high heat. Add olive oil, then add onions, ginger and garlic. Cook, stirring, about 2 minutes. Add eggplant and cook, stirring, until lightly browned and tender, 8 to 10 minutes.
  • Add 6 tablespoons water, the ponzu, chili-garlic sauce, sesame oil and half the cilantro. Reduce heat to medium, cover and cook, stirring occasionally, until eggplant is tender and liquid is absorbed. Serve hot, on brown rice, sprinkled with remaining cilantro.

Nutrition Facts : @context http, Calories 107, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 4 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 591 milligrams, Sugar 8 grams

SPICY EGGPLANT SAUTE



Spicy Eggplant Saute image

Make and share this Spicy Eggplant Saute recipe from Food.com.

Provided by figaro8895

Categories     Vegetable

Time 15m

Yield 3 serving(s)

Number Of Ingredients 10

1 medium eggplant, cubed
1 medium green bell pepper, chopped
1/2 medium white onion, chopped
1/4 cup chopped fresh parsley
1 tablespoon olive oil
2 teaspoons chili oil
3/4 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon turmeric
1/4 teaspoon ginger

Steps:

  • Heat olive oil and chili oil over medium-high heat. Add spices and stir. Add vegetables and stir. Cover and stir occasionally until onion is translucent, eggplant is tender, and green pepper is crisp-tender.

Nutrition Facts : Calories 104.8, Fat 5.1, SaturatedFat 0.7, Sodium 9.4, Carbohydrate 15, Fiber 7.5, Sugar 6.1, Protein 2.6

SPICY EGGPLANT



Spicy Eggplant image

Stir-fried eggplant with onion in a delicious spicy sauce. Serve over hot cooked rice.

Provided by venymae

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 6

Number Of Ingredients 12

2 tablespoons vegetable oil
4 Japanese eggplants, cut into 1-inch cubes
2 tablespoons vegetable oil
2 onions, thinly sliced
1 tablespoon minced garlic
2 tablespoons soy sauce
2 tablespoons water
1 ½ tablespoons oyster sauce
1 tablespoon chili garlic sauce
1 teaspoon white sugar
ground black pepper to taste
½ teaspoon Asian (toasted) sesame oil

Steps:

  • Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.
  • Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine.

Nutrition Facts : Calories 211.7 calories, Carbohydrate 29.9 g, Fat 10.3 g, Fiber 13.8 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 444.5 mg, Sugar 12.5 g

SAUTéED EGGPLANT



Sautéed Eggplant image

Categories     Bread     Sauce     Eggplant

Yield makes 4 servings

Number Of Ingredients 5

6 or 8 small, 2 or 3 medium, or 1 or 2 large eggplant, about 2 pounds
Salt and black pepper to taste
1/3 cup extra virgin olive oil
1 tablespoon minced garlic, or more if you like
Chopped fresh parsley or basil leaves for garnish

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.

INDIAN EGGPLANT IN SPICY SAUCE



Indian Eggplant in Spicy Sauce image

This is actually a South Indian dish. I did this for the first time, my hubby and I loved it. Warning: The recipe is very spicy. Tastes great with plain, white rice.

Provided by Bhagya

Categories     World Cuisine Recipes     Asian     Indian

Time 1h25m

Yield 4

Number Of Ingredients 10

1 large eggplant
2 tablespoons olive oil, divided
5 dried red chile peppers, or to taste
1 tablespoon dry garbanzo beans (Bengal gram)
1 tablespoon ground coriander
1 teaspoon mustard seeds
1 red onion, chopped, or more to taste
½ cup tamarind paste
1 teaspoon ground turmeric
salt to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bake the eggplant in the preheated oven until very soft and easy to mash, 45 minutes to 1 hour. Remove from the oven and let cool enough to handle, 15 to 20 minutes. Peel and mash or blend it in a food processor; keep aside.
  • Heat 1 tablespoon oil in a pan over medium heat. Add chile peppers, Bengal gram, and coriander. Saute until golden brown, 7 to 10 minutes. Remove from heat and let cool, 10 to 20 minutes. Grind into a fine powder.
  • Heat remaining oil in the pan and add mustard seeds. Add onion and saute until golden brown, about 10 minutes. Stir in tamarind extract, turmeric, and powder mixture, adding water as needed if sauce is too thick. Bring to a boil; let simmer for 5 minutes. Stir in mashed eggplant; let simmer, 3 to 4 minutes. Season with salt. Serve hot.

Nutrition Facts : Calories 131.5 calories, Carbohydrate 15.2 g, Fat 7.8 g, Fiber 7.6 g, Protein 2.8 g, SaturatedFat 1 g, Sodium 55.9 mg, Sugar 5.2 g

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