Best 2 Eggplant Adzuki Recipes

Eggplant Adzuki is a delicious and nutritious dish that can be enjoyed by people of all ages. Made with fresh eggplant, adzuki beans, and a variety of other ingredients, this dish is a healthy and flavorful addition to any meal. In this article, we will provide you with a collection of the best Eggplant Adzuki recipes, each offering a unique take on this classic dish. Whether you are looking for a simple and straightforward recipe or something more complex and creative, you are sure to find a recipe that suits your taste and skill level. So gather your ingredients, put on your apron, and let's get cooking!

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BAKED ADZUKI BEANS WITH EGGPLANT AND TOMATOES

Baked Adzuki Beans With Eggplant and Tomatoes image

This isn't quite a stew, a chili, or a ratouille, yet it reminds me a bit of each. You'll just have to try it for yourself and see what you think. Whatever you want to call it, we call it tasty. Can be served as a side dish as well, but we like it on it's own accompanied by a nice loaf of a crusty bread. Plan ahead, the preparation time does not include three hour soaking time for the beans.

Provided by FlemishMinx

Categories Cheese

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 cup dried adzuki beans
1 bouquet garni (thyme, parsley, and bayleaf)
2 small eggplants, unpeeled,and cut in 1 inch cubes
kosher salt or sea salt
6 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 1/2 cups canned chopped tomatoes
1 cup chicken stock (or 1 bouillon cube dissolved in 1 cup water)
1/2 teaspoon ground allspice
1/4 teaspoon red pepper flakes
salt and pepper, to taste
4 tablespoons fresh basil, shredded
1/2 cup fresh grated parmesan cheese

Steps:

Pick over and discard any damaged beans or stones; rinse the beans, then place in a sauce pan adding plenty of water to cover; soak for a minimum of three hours (can be all day).
Drain the beans and return to the sauce pan with enough water to cover by 2 inches.
Add the bouquet garni and bring water to the boil; reduce heat and simmer uncovered until the beans are tender (20 to 40 minutes); drain and set aside, discarding the bouquet garni.
Place the eggplant cubes in a colander and sprinkle with kosher or sea salt; let drain for 30 minutes, then rinse and pat dry with paper towels (this step can be done while the beans are boiling).
Pre-heat oven to 375°F.
In a large frying pan over medium heat, heat 4 TBS of the olive oil then add the eggplant and saute until lightly browned on all sides (5 to 10 minutes).
When the eggplant has browned, transfer to a large baking dish (I use an oval 35 cm X 24 cm).
In the same frying pan, heat the remaining 2 TBS olive oil and saute the onion until it begins to soften but not brown (about 5 minutes).
Add in the garlic and continue to saute 1 minute.
Add the tomatoes, stock, allspice, red pepper flakes, and salt and pepper to taste; simmer slowly for 5 minutes, then transfer the mixture to the baking dish.
Add the beans and the basil to the baking dish, and mix everything well.
Sprinkle with the parmesan cheese and bake until golden, about 20 minutes.
Serve immediately.

Nutrition Facts : Calories 344.9, Fat 17.1, SaturatedFat 3.6, Cholesterol 8.5, Sodium 195.1, Carbohydrate 38, Fiber 11.7, Sugar 7.8, Protein 13.6

EGGPLANT ADZUKI

EGGPLANT ADZUKI image

Categories Vegetable Dinner

Number Of Ingredients 9

Ingredients

4 cups adzuki (or kidney) beans
2 cups onion, chopped
1 eggplant, peeled and cut into strips
2 cups no salt tomato sauce
1 cup green pepper, chopped
1 cup organic celery, chopped
3 garlic clove, diced
1 tablespoon Dr. Fuhrman's VegiZest
Mrs. Dash, to taste

Steps:

Soak adzuki beans overnight. Cook beans in water with one cup of chopped onion on low flame for 1 1/2 hours. In a large non-stick skillet cook the sliced eggplant in the tomato sauce for a few minutes then add the rest of the onion, pepper, celery, garlic and spices and cook for another 5 minutes. Arrange the eggplant in a baking dish and cover with the sauce from the pot continuing to cook in the oven uncovered at 350 for 25 minutes. Serve in squares with some adzuki beans on top.

Tips:

Choose tender young eggplants: They have fewer seeds and a milder flavor.
Soak eggplant slices in salted water before cooking: This helps to reduce bitterness and improve texture.
Cook eggplant over medium-high heat: This helps to prevent it from becoming soggy.
Use a variety of cooking methods: Eggplant can be roasted, grilled, fried, or steamed.
Add eggplant to your favorite dishes: It's a versatile ingredient that can be used in a variety of recipes, from stir-fries to casseroles.

Conclusion:

Eggplant is a delicious and versatile vegetable that can be enjoyed in many different ways. With its mild flavor and tender texture, eggplant is a great addition to a variety of dishes. So next time you're looking for a new and exciting ingredient to try, give eggplant a try!

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