For the sauce, whisk the dashi,
HOW TO MAKE THE EGGPLANT: Wash eggplant, but do not peel.
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.
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.
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.
For the Tomato Sauce: Saute the
For the eggplant rolls, heat oil in a
For the chips.
Peel the
move the peel of the eggplant. (If using Japanese eggplant, it's not necessary
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.
arinade ingredients and marinate chicken for a minimum of 2 hours
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.
br>Put eggplant in seasoning liquid; allow to sit for at least
s I can't get Japanese eggplant and am using the big
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
Preheat a charcoal grill for direct grilling over high heat
Lay eggplant rounds on a work surface.
sharp knife, lightly score eggplant flesh in a criss-cross
carrot and celery and cook for 4-5 minutes or until