Best 2 Oriental Braised Eggplant Aubergine Recipes
Welcome to the exciting world of oriental braised eggplant aubergine! This classic dish is a harmonious blend of flavors and textures that will tantalize your taste buds. Whether you're a seasoned home cook or just starting your culinary journey, this article will guide you through the steps of creating a delectable oriental braised eggplant aubergine dish. From selecting the perfect ingredients to mastering the cooking techniques, we'll provide all the necessary information to turn this seemingly complex dish into a culinary masterpiece. So, let's embark on a flavor-filled adventure as we explore the secrets of oriental braised eggplant aubergine.
Let's cook with our recipes!
ORIENTAL BRAISED EGGPLANT (AUBERGINE)
A recipe from "A Spoonful of Ginger" by Nina Simonds, this is sweet and spicy and healthy and quite easy to make.
Provided by Chef Kate
Categories Vegetable
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Trim the ends of the eggplant and cut lengthwise into ½-inch thick slices.
- Arrange eggplant slices on a cookie sheet lined with paper towels and sprinkle both sides with salt.
- Let them sit 1 hour, then pat them dry and cut into 1 1/2-inch-long pieces.
- Heat a large flame-proof casserole or Dutch oven and add the oil and heat until hot.
- Add the chile paste and stir-fry for 5 seconds over high heat, then add the other seasonings and stir-fry until fragrant.
- Add the red onions and sauté about 1 ½ minutes, then add the red pepper and sauté another minute.
- Add the eggplant and stir-fry for 2 to 3 minutes.
- Add the braising liquid (broth, soy sauce,rice wine and vinegar), cover, and heat until boiling.
- Reduce the heat to medium, cover, and cook about 12 to 14 minutes, or until the eggplant is tender.
- Uncover, increase the heat to high, and cook until the sauce is reduced to a glaze. Transfer to a serving platter and sprinkle with the scallion greens.
Nutrition Facts : Calories 109.2, Fat 3, SaturatedFat 0.3, Sodium 1002.6, Carbohydrate 17.5, Fiber 5.2, Sugar 8.3, Protein 4
TURKISH STYLE BRAISED EGGPLANT
This type of dish is traditionally served as a side dish after the main meat entree. You could also serve several similar dishes at once with some crusty bread or pita to sop up the sauces. Vegetables that are cooked by this method are rich and lush and delicate all at once. They are very different than vegetables boiled in water.
Provided by threeovens
Categories Vegetable
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Trim both ends off the eggplant, then use a vegetable peeler to peel alternating strips of the skin; dice eggplant into 1 inch cubes and toss with the salt in a colander for 30 minutes up to 3 hours.
- Rinse the eggplant well and gently squeeze out as much liquid as possible leaving cubes whole.
- Heat 1/4 cup olive oil, over medium high heat in a large skillet; add eggplant and brown slightly, stirring occasionally, about 7 minutes.
- Remove eggplant with tongs and set aside, to leave as much oil as possible in the pan.
- Add remaining oil to pan along with the onions and pine nuts; cook, stirring occasionally, until onions are translucent and pine nuts are lightly browned, about 7 or 8 minutes.
- Return eggplant to skillet with the tomato, raisins, sugar, cinnamon, cumin, and pepper; mix well, turn heat to low, cover, and cook, stirring once or twice, until the liquid has thickened a bit, 5 to 10 minutes.
- Remove pan from heat and let cool to room temperature, uncovered, about 45 minutes; stir in the dill and parsley, adjust seasonings and serve with yogurt and lemon wedges.
Nutrition Facts : Calories 380.2, Fat 31.9, SaturatedFat 4.1, Sodium 1174.3, Carbohydrate 24.7, Fiber 7.2, Sugar 13.4, Protein 3.8
Tips:
- Choose the right eggplant: Select firm, glossy eggplants with smooth skin. Avoid those that are bruised or have blemishes.
- Cut the eggplant properly: Cut the eggplant into uniform pieces to ensure even cooking. Use a sharp knife to make clean cuts.
- Soak the eggplant in salted water: This helps to remove the bitterness from the eggplant and tenderize it.
- Drain the eggplant thoroughly: Before cooking, drain the eggplant well to remove excess water. This will help it to brown evenly.
- Use a well-seasoned wok or skillet: A well-seasoned wok or skillet will help to prevent the eggplant from sticking and will give it a nice, even sear.
- Cook the eggplant over medium-high heat: This will help to create a nice, crispy exterior while keeping the inside tender.
- Stir the eggplant frequently: Stir the eggplant frequently to prevent it from burning. This will also help it to cook evenly.
- Add the sauce: Add the sauce to the eggplant and stir to coat. Bring the sauce to a simmer and cook for a few minutes, or until the eggplant is heated through.
- Serve the eggplant immediately: Serve the eggplant immediately over rice or noodles, or with your favorite sides.
Conclusion:
Oriental braised eggplant is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. With its tender eggplant, flavorful sauce, and simple ingredients, this dish is sure to be a hit with everyone at the table. So next time you're looking for a new and exciting way to cook eggplant, give this oriental braised eggplant recipe a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love