Best 10 Spicy Seared Eggplant Recipes

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For those craving a delectable and fiery dish, look no further than "Spicy Seared Eggplant". This tantalizing vegetarian creation offers a delightful balance of flavors, combining the smoky richness of seared eggplant with a vibrant and spicy sauce. Whether you seek an appetizer to ignite your taste buds or a main course to satisfy your hunger, this recipe promises an unforgettable culinary journey.

Here are our top 10 tried and tested recipes!

SPICED SEARED EGGPLANT WITH PEARL COUSCOUS



Spiced Seared Eggplant With Pearl Couscous image

This is a great weeknight one-dish dinner, and vegetarian (or vegan if you like) to boot. It is from the cook Adeena Sussman, who divides her time between New York and Tel Aviv, where pearl (or Israeli) couscous is called "p'titim," meaning flakes.

Provided by Julia Moskin

Categories     dinner, pastas, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne
Kosher salt and ground black pepper
1 1/2 cups pearl couscous (also called Israeli couscous)
1/3 cup extra-virgin olive oil
2 cups cubed eggplant with skin (about 1 small eggplant)
1 medium yellow or white onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 medium tomato, diced, or 1 cup canned diced tomatoes
1/4 teaspoon smoked paprika
1/4 cup freshly chopped parsley
Yogurt, for serving (optional)

Steps:

  • In a small bowl, combine cinnamon, cumin, cayenne and 1/2 teaspoon salt.
  • Heat a heavy pot (2 to 3 quarts) with a tight-fitting lid over medium until hot but not smoking. Add couscous and toast, stirring often, until golden and fragrant, about 3 minutes. Transfer toasted couscous to a bowl.
  • Add oil to pot and raise heat to medium-high. When it shimmers, add eggplant, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring often, until onions are softened and golden and the eggplant is browned and slightly shrunken, 8 to 10 minutes. Add garlic and stir just until fragrant.
  • Add tomato paste and the prepared spice mixture and cook, stirring, 1 minute. Stir in toasted couscous, tomato and 1 1/2 cups water, cover, reduce the heat to low and simmer until the couscous has absorbed all the liquid, 8 to 12 minutes. Turn off the heat and let rest 2 minutes. Uncover, stir in paprika and parsley, then taste and adjust the seasoning with salt. Serve immediately and dollop with yogurt, if desired.

SPICY GLAZED EGGPLANT



Spicy Glazed Eggplant image

Provided by Maggie Ruggiero

Categories     Side     Sauté     Vegetarian     Eggplant     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

1 1/4 pounds Asian eggplants (about 4), trimmed, halved lengthwise, and cut diagonally into 1 1/2-inch pieces
2 tablespoons mirin (Japanese sweet rice wine)
2 tablespoons soy sauce
1/2 teaspoon finely grated peeled ginger (use a Microplane)
1/8 teaspoon Japanese seven-spice powder (sometimes labeled "shichimi togarashi"), or to taste
3 tablespoons vegetable oil
1 tablespoon finely chopped chives

Steps:

  • Toss eggplant with 1 teaspoon salt and drain in a colander, stirring occasionally, 45 minutes.
  • Rinse eggplant under cold water and dry well, pressing out any excess moisture.
  • Stir together mirin, soy sauce, ginger, and seven-spice powder.
  • Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté eggplant until browned, about 8 minutes. Stir in mirin mixture and cook, gently stirring and turning frequently, until sauce becomes a glaze and eggplant is browned and tender, about 1 minute.
  • Serve hot or at room temperature, sprinkled with chives.

SPICY EGGPLANT



Spicy Eggplant image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons chicken broth
1 tablespoon hoisin sauce
1 tablespoon soy sauce
2 teaspoons Chinese black vinegar
2 teaspoons plum sauce
4 Chinese eggplants (about 1 pound), stems removed
Vegetable oil, for deep-frying
2 teaspoons minced garlic
1 teaspoon minced ginger
4 dried whole chile peppers
2 green onions, cut into 2-inch lengths
1/4 pound ground pork
Chopped cilantro leaves or sliced green onions

Steps:

  • Sauce:
  • Combine sauce ingredients in a small bowl; mix well.
  • With a vegetable peeler, remove 1-inch strips of the eggplant skin, leaving a 1-inch strip of skin in between. Cut the eggplant into fourths lengthwise, then cut each section crosswise into 3-inch pieces.
  • Pour enough oil into a 2-quart saucepan to fill 3 inches. Heat over medium heat to 350 degrees F. Deep-fry the eggplant batches until golden brown, about 3 minutes. Remove with a slotted spoon and drain well on paper towels.
  • Place wok over a high heat until hot. Add 1 tablespoon of deep-frying oil and swirl to coat the sides. Add the garlic, ginger, dried chiles and green onion; cook, stirring, until fragrant, about 30 seconds. Add ground meat and cook, breaking up pieces with back of a spoon, until brown and crumbly. Add the sauce and bring to a simmer. Add the cooked eggplant and stir to coat. Scoop onto a warm serving platter. Serve, garnished with cilantro or green onions.

SPICY EGGPLANT



Spicy Eggplant image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons chicken broth
1 tablespoon hoisin sauce
1 tablespoon soy sauce
2 teaspoons Chinese black vinegar
2 teaspoons plum sauce
4 Chinese eggplants (about 1 pound), stems removed
Vegetable oil, for deep-frying
2 teaspoons minced garlic
1 teaspoon minced ginger
4 dried whole chile peppers
2 green onions, cut into 2-inch lengths
1/4 pound ground pork
Chopped cilantro leaves or sliced green onions

Steps:

  • Combine sauce ingredients in a small bowl; mix well.
  • With a vegetable peeler, remove 1-inch strips of the eggplant skin, leaving a 1-inch strip of skin in between. Cut the eggplant into fourths lengthwise, then cut each section crosswise into 3-inch pieces.
  • Pour enough oil into a 2-quart saucepan to fill 3 inches. Heat over medium heat to 350 degrees F. Deep-fry the eggplant batches until golden brown, about 3 minutes. Remove with a slotted spoon and drain well on paper towels.
  • Place wok over a high heat until hot. Add 1 tablespoon of deep-frying oil and swirl to coat the sides. Add the garlic, ginger, dried chiles and green onion; cook, stirring, until fragrant, about 30 seconds. Add ground meat and cook, breaking up pieces with back of a spoon, until brown and crumbly. Add the sauce and bring to a simmer. Add the cooked eggplant and stir to coat. Scoop onto a warm serving platter. Serve, garnished with cilantro or green onions.

SPICY SEARED EGGPLANT



Spicy Seared Eggplant image

These eggplant are particularly delicious bathed in this garlic-shallot dressing with olives and raisins.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 50m

Number Of Ingredients 12

1 medium eggplant, about 1 pound, cut crosswise into 8 slices, each about 3/4 inch thick
Coarse salt
2 small shallots, sliced crosswise, 1/4-inch thick
1 garlic clove, minced
1 tablespoon sugar
3 tablespoons sherry-wine vinegar
1/4 teaspoon red-pepper flakes
2 tablespoons golden raisins
1 tablespoon capers, rinsed
4 Gaeta olives, pitted and coarsely chopped
1/4 cup plus 4 teaspoons extra-virgin olive oil
Vegetable oil, for grill

Steps:

  • Sprinkle the eggplant slices with salt, place in a colander set over a bowl, and let stand for 30 minutes. Rinse eggplant and pat dry.
  • In a small saucepan over medium heat combine shallots, garlic, sugar, vinegar, red-pepper flakes, and 3 tablespoons water. Bring to a boil, cook 1 minute, and remove from heat. Stir in raisins, capers, olives, and 1/4 cup of olive oil; cool to room temperature.
  • Heat grill to high and brush grates with vegetable oil. Brush eggplant with remaining 4 teaspoons olive oil. Cook eggplant until charred and tender, turning over halfway through, about 10 minutes.
  • Arrange eggplant on platter and spoon shallot mixture over top. Cool to room temperature and serve.

SPICY EGGPLANT



Spicy Eggplant image

Categories     Vegetable     Side     Sauté     Quick & Easy     Eggplant     Soy Sauce     Gourmet     Dairy Free     Peanut Free     Tree Nut Free

Yield Serves 6

Number Of Ingredients 9

1 1/2 pounds Asian or other small eggplants (each about 1 1/2 inches in diameter)
4 tablespoons vegetable oil
3 cups water
1 1/2 tablespoons sugar
3 tablespoons Japanese soy sauce
3 tablespoons mirin
1 1/2 teaspoons instant dashi granules
1/4 to 1/2 teaspoon dried hot red pepper flakes
Garnish: julienne strips of peeled fresh gingerroot, chopped fresh cilantro leaves, and radish sprouts

Steps:

  • Cut eggplants crosswise into 1-inch-thick rounds. In a 5-quart heavy kettle heat 2 tablespoons oil over moderately high heat until hot but not smoking and brown cut sides of eggplant in 2 batches (adding remaining 2 tablespoons oil before second batch), turning eggplant occasionally with tongs.
  • In kettle combine eggplant and remaining ingredients. Simmer mixture, uncovered, stirring occasionally, until eggplant is very tender but not falling apart, about 15 minutes. With a slotted spoon carefully transfer eggplant to a bowl. Boil liquid remaining in kettle, skimming froth, until reduced to about 1/2 cup and add sauce to eggplant.
  • Serve eggplant warm or at room temperature with some sauce and garnished with gingerroot, cilantro, and sprouts.

STEAMED EGGPLANT WITH SPICY PEANUT SAUCE



Steamed Eggplant With Spicy Peanut Sauce image

Provided by Melissa Clark

Categories     quick, weekday, side dish

Time 25m

Yield 6 servings as an appetizer; 3 to 4 as a side dish

Number Of Ingredients 10

1/2 cup natural chunky peanut butter
1 tablespoon soy sauce
1 tablespoon dark brown sugar
1 teaspoon finely grated lime zest
1 tablespoon lime juice
2 teaspoons sambal olek or other chile paste
1 garlic clove, finely chopped
6 Asian or baby eggplant
1/4 cup chopped, roasted peanuts
1/4 cup sliced scallions

Steps:

  • In a bowl, whisk together peanut butter, 1/3 cup water, soy sauce, sugar, lime zest, lime juice, sambal olek and garlic.
  • Trim the ends of the eggplant. If using baby eggplant, peel them. Place in a steamer basket set over a pan of simmering water. Cover and cook until tender, about 10 minutes. (Alternatively, you can wrap the eggplants individually in parchment and microwave until tender, 3 to 4 minutes.) Halve eggplants lengthwise.
  • Transfer eggplants to a platter, cut side up. Spoon peanut sauce over eggplant. Garnish with peanuts and scallions.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 11 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 157 milligrams, Sugar 11 grams, TransFat 0 grams

SPICY SESAME EGGPLANT



Spicy Sesame Eggplant image

This Asian-themed side dish is great with fried rice with chicken, meat, or fish.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 8

1 large eggplant (about 1 1/2 pounds)
2 teaspoons coarse salt
1/4 teaspoons ground pepper
1 tablespoon vegetable oil
2 teaspoons Asian garlic chili sauce
1 tablespoon toasted sesame oil
2 tablespoons fresh lime juice
2 tablespoons sesame seeds

Steps:

  • Heat broiler. Slice eggplant into 3/4-inch-thick rounds; cut each round into 3/4-inch-wide strips. Transfer to a broiler-proof rimmed baking sheet; toss with coarse salt and ground pepper.
  • In a small bowl, combine sauce ingredients; drizzle over eggplant, and toss to coat. Spread in an even layer.
  • Broil, tossing once, until eggplant is browned and tender, about 15 minutes.

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 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

Tips:

  • Choose the right eggplant. Look for small, firm eggplants that are deep purple in color. Avoid eggplants that are large, soft, or have blemishes.
  • Slice the eggplant evenly. This will help them cook evenly.
  • Don't overcrowd the pan. If you overcrowd the pan, the eggplant will not cook evenly and will become soggy.
  • Cook the eggplant over medium-high heat. This will help to create a nice sear on the outside of the eggplant while cooking the inside through.
  • Use a good quality olive oil. This will help to add flavor to the eggplant.
  • Season the eggplant with salt and pepper. This will help to bring out the flavor of the eggplant.
  • Serve the eggplant immediately. This is when it is at its best.

Conclusion:

Spicy seared eggplant is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. It is also a great way to use up leftover eggplant. With its slightly smoky flavor and tender texture, spicy seared eggplant is sure to be a hit with everyone at your table. So next time you're looking for a new and exciting way to cook eggplant, give this recipe a try. You won't be disappointed!

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