HOW TO MAKE THE EGGPLANT: Wash eggplant, but do not peel.
Boil eggplant until soft.
Put on plate and cut longways.
Put 1/2 lemon over the top of the eggplant.
Mince garlic.
Add cumin, salt and pepper and mix together.
Spread garlic over the eggplant.
Use the other 1/2 lemon over the top of garlic.
Cut eggplants into 1\" slices and soak in water for 10-15 minutes. Drain and dry them.
Heat large, non-stick skillet and add 1/8 inch of vegetable oil and cook the eggplant slices on both sides until tender, adding more oil as needed.
Remove from heat.
Combine the other ingredients, except the seeds, including a few drops of sesame oil. Add to eggplant and let it sit for 10-20 minutes marinating.
Before serving, sprinkle with sesame seeds.
Serve warm or at room temperature.
Cut Japanese eggplant in half lengthwise, scoop out center.
Microwave in 1/2 cup of water, covered for about 2 minutes, DRAIN.
Combine the stuffing ingredients, mix well.
Stuff the eggplants & place in microwave safe dish.
Cook in the microwave for 6 to 8 minutes or until cooked.
For the sauce: Heat oil add garlic & black beans saute for a minute.
Add sherry wine, chicken broth; Bring to a boil.
Thicken with 1 teaspoon cornstarch added to the 1 tablespoon of chicken broth.
Add sesame oil, serve over stuffed eggplant.
move the peel of the eggplant. (If using Japanese eggplant, it's not necessary
s I can't get Japanese eggplant and am using the big
nd pat dry.
Put eggplant in seasoning liquid; allow to
ok. Slice off eggplant stem and slice eggplant. Add eggplant and stir until
Combine Soy sauce, mirin, crushed garlic and ginger in a bowl.
Slice your eggplant thinly and into small pieces.
Toss eggplant in hot pan (I use a spray oil like Pam) with the sauce mixture.
Saute at a medium heat until very tender, about 10 minutes.
Add a little water to keep the veg moist if necessary.
Great as a side dish for fish or chicken.
Add diced medium firm tofu or any other protein for a very simple, quick meal.
Cut eggplant in half lengthwise, then into small triangular pieces. Soak in salt water (1/2 cup salt and 1 quart of water) overnight.
Place eggplant in colander and pour boiling water over it.
Let cool, then gently squeeze out water. Combine remaining ingredients and add eggplant.
Mix thoroughly and set aside overnight.
Store in jars and refrigerate.
sharp knife, lightly score eggplant flesh in a criss-cross
Cut japanese eggplant in half lengthwise or globe eggplant in 1/2 inch slices
he cut-side of the eggplant with the oil and season
he sauce.
For the eggplant, slice them in half lengthwise
Preheat broiler with a rack 4 inches from heat source.
Heat oil in an ovenproof frying pan over high heat. Add eggplant, flesh side down, and cook until flesh starts to brown and soften (4 minutes).
In a small bowl, combine miso, sugar, sake and chili flakes. Turn eggplant flesh side up and brush mixture over it.
Broil eggplant in pan until glaze starts to brown (3 minutes). Sprinkle with cilantro and sesame seeds.
edium-high. Add half of eggplant slices and arrange in a
Heat half the peanut oil in a wok on high heat. Stir-fry the Thai eggplant for 2 mins. Add the butternut squash and remaining peanut oil; stir-fry until almost tender. Add the baby eggplant, onion and chili pepper; stir-fry until the vegetables are tender.
Add the ginger, snow peas, noodles, half of the basil, sauce and stock to the pan; stir-fry until heated through. Season to taste.
Drizzle the stir-fry with sesame oil and sprinkle with the remaining basil to serve.
roiler.
Place thinly sliced eggplant slices on a large baking
Heat peanut oil in a wok or large skillet on high heat. Cook eggplant for 3-5 mins, until golden brown. Drain on paper towels.
Drain all but 2 tbsp oil from wok. Reheat on high. Stir-fry ground pork for 4-5 mins, breaking up lumps with the back of a spoon, until brown and cooked through. Add shallots, garlic, ginger and chili peppers and stir-fry for 1 min.
Add remaining ingredients and 1/4 cup water and stir-fry for 3-4 mins, until vegetables are tender but crisp. Stir in eggplant and simmer for 1 min, or until heated through.
harp knife to slice the eggplant lengthwise into 4 slices, without