Spicy Eggplant With Tomatoes Recipes

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SPICY EGGPLANT WITH TOMATOES



Spicy Eggplant With Tomatoes image

Make and share this Spicy Eggplant With Tomatoes recipe from Food.com.

Provided by hannahactually

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 large italian eggplant (about 1 lb)
3 tablespoons canola oil
1 medium onion, finely chopped
1 teaspoon garlic, finely grated
1 teaspoon ginger, finely grated
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon cayenne
2 medium tomatoes, finely chopped
1 1/2 teaspoons salt
1 teaspoon sugar

Steps:

  • cut eggplants into 1/2-inch cubes.
  • heat oil in large wok over medium heat and saute onion until soft, about 5 minute add garlic, ginger, turmeric, cumin, and cayenne, and saute for another 2 minute if the mixture begins to stick to bottom of pan, deglaze by adding a few TB water and using a spatula to loosen the browned bits.
  • add eggplant, tomatoes, salt, and sugar, and toss until eggplant is well coated with onion-spice mixture.
  • cover and cook over medium-low heat until eggplant is soft but not mushy, about 10 minute serve warm.

Nutrition Facts : Calories 160.3, Fat 11.2, SaturatedFat 0.9, Sodium 880.2, Carbohydrate 15.4, Fiber 6.2, Sugar 7.2, Protein 2.5

SPICY LOW-CARB EGGPLANT WITH BEEF AND TOMATOES



Spicy Low-Carb Eggplant with Beef and Tomatoes image

I can't have the carbs, so this is good enough, but it would be nice served over white rice adding fresh corn.

Provided by Betheny

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 45m

Yield 4

Number Of Ingredients 9

¼ pound cubed eggplant
½ teaspoon salt
1 pound ground beef
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 large green bell pepper, chopped
2 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon chili powder

Steps:

  • Place eggplant in a bowl, sprinkle with salt, and add water to cover. Let stand for 15 minutes. Drain and pat dry.
  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
  • Reduce heat to low and add diced tomatoes and green chiles, eggplant, bell pepper, garlic, thyme, rosemary, and chili powder. Mix well, cover, and simmer until vegetables are tender, 15 to 20 minutes.

Nutrition Facts : Calories 269.2 calories, Carbohydrate 6.9 g, Cholesterol 69.6 mg, Fat 17.9 g, Fiber 2.6 g, Protein 20 g, SaturatedFat 7 g, Sodium 642.7 mg, Sugar 1.7 g

SPICY ROASTED EGGPLANT WITH TOMATOES AND CILANTRO



Spicy Roasted Eggplant with Tomatoes and Cilantro image

Categories     Ginger     Onion     Tomato     Side     Roast     Sauté     Eggplant     Cilantro     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 side-dish servings

Number Of Ingredients 10

2 medium eggplants (about 2 pounds 6 ounces total), halved lengthwise
1/3 cup vegetable oil
2 large onions, coarsely chopped
3 tablespoons finely chopped peeled ginger
1 pound tomatoes, coarsely chopped
2 teaspoons ground cumin
1 1/2 teaspoons sweet paprika
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/3 cup chopped fresh cilantro

Steps:

  • Preheat oven to 350°F. Oil rimmed baking sheet; place eggplant halves, cut side down, on sheet. Roast eggplant until flesh is soft, about 1 hour. Cool slightly. Using spoon, scoop pulp from eggplant halves into medium bowl; mash. Discard skins.
  • Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until golden brown, about 6 minutes. Add ginger and stir 1 minute. Add tomatoes and next 4 ingredients; sauté 5 minutes to blend flavors. Add eggplant and stir until slightly thickened, about 5 minutes. Remove from heat. Stir in cilantro. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)

SPICED EGGPLANT AND TOMATOES WITH RUNNY EGGS



Spiced Eggplant and Tomatoes With Runny Eggs image

A little like an eggplant version of shakshuka, this velvety skillet meal features sautéed eggplant and tomatoes seasoned with garlic, spices and lemon zest. It's topped with runny eggs and a crunchy garnish of toasted nuts. The yogurt and hot sauce simultaneously heat things up and cool things down, and really add a lot to this hearty, meltingly soft dish. Serve it for brunch or dinner, with a crisp green salad and some flatbread on the side.

Provided by Melissa Clark

Categories     soups and stews, vegetables, main course

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

1 1/2 pounds Italian eggplant, cut into 1-inch cubes
1 1/2 teaspoons kosher salt (Diamond Crystal), plus more as needed
1/3 cup pine nuts or slivered almonds
1 1/4 teaspoons baharat blend (or use another spice blend, such as garam masala)
Freshly ground black pepper
5 1/2 tablespoons extra-virgin olive oil, plus more as needed
1/2 teaspoon finely grated lemon zest
3 fat garlic cloves, finely grated, pressed or minced
2 cups chopped fresh tomatoes (about 1 pound)
3/4 cup chopped fresh herbs, such as basil, mint, cilantro, parsley, dill or any combination, plus more for garnish
4 to 6 large eggs
Lemon wedges, for serving
Plain whole-milk yogurt, for serving
Hot sauce (such as Tabasco), for serving

Steps:

  • Put eggplant in a colander in the sink and toss with 1 teaspoon salt. Let drain while preparing the nuts.
  • In a small bowl, combine nuts, 1/4 teaspoon baharat and a large pinch of salt and pepper. Heat 1/2 tablespoon oil in a large skillet over medium heat. Add pine nut mixture and cook, stirring frequently, until fragrant and toasted, 2 minutes. Pour nuts back into the small bowl and stir in lemon zest. Set aside for serving.
  • Add 3 tablespoons oil to the skillet and heat over medium-high until oil thins out, about 20 seconds. Add enough of the eggplant to fit in one layer without overlapping. Cook eggplant until browned, stirring occasionally, about 7 minutes. Use a slotted spoon to transfer eggplant to a plate. Repeat with more oil and eggplant, taking care not to crowd the pan.
  • When all the eggplant is browned, push the last batch still in the pan to one side. Drizzle the empty part of the pan with a tiny bit of oil and add garlic. Cook until fragrant, about 30 seconds. Return the rest of the browned eggplant back to the pan and stir well to incorporate garlic.
  • Add tomatoes and remaining baharat, 1/2 teaspoon salt and a big pinch of pepper. Reduce heat to medium and simmer, stirring occasionally, until tomatoes and eggplant become stewy, 8 to 10 minutes. Stir in herbs. Taste and add more salt, if needed.
  • Make small hollows into the stewed eggplant with the back of a spoon. Gently crack an egg into each hollow. Season eggs with salt and pepper. Cover with a lid or piece of foil and cook on medium-low until the eggs are just set, but still soft, 4 to 7 minutes. Remove the lid, and garnish with the spiced nuts, more herbs and a squeeze of lemon. Serve with yogurt, hot sauce and more lemon wedges on the side.

SPICY ROASTED EGGPLANT



Spicy Roasted Eggplant image

Roasted eggplant with spicy seasonings baked in sauce. Simple instructions, very few ingredients. Can be used as a side dish or as a pasta sauce!

Provided by LovelyRitaMetermaid

Categories     Eggplant Side Dishes

Time 1h5m

Yield 2

Number Of Ingredients 7

cooking spray
1 (1 pound) eggplant, peeled and cut into 3/4-inch cubes
2 tablespoons Italian seasoning
2 tablespoons garlic powder
1 teaspoon cayenne pepper, or to taste
salt and ground black pepper to taste
4 ounces plain tomato sauce

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a shallow baking pan with cooking spray.
  • Toss eggplant with Italian seasoning, garlic powder, cayenne, salt, and pepper in the prepared baking pan. Cover with foil.
  • Roast in the preheated oven for 40 minutes. Remove foil and reduce oven temperature to 300 degrees F (150 degrees C). Add tomato sauce and cook for 15 more minutes.

Nutrition Facts : Calories 112.2 calories, Carbohydrate 25.4 g, Fat 1.2 g, Fiber 11.4 g, Protein 5 g, SaturatedFat 0.3 g, Sodium 301.1 mg, Sugar 9.8 g

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