Heat 1 tablespoon oil in a skillet over medium heat. Add eggplant; cook until golden brown and soft, but not mushy, 3 to 5 minutes per side.
Mix remaining 2 tablespoons oil, lemongrass, garlic, green onion, basil, red chile, and ginger together in a bowl. Pour over eggplant in the skillet. Cook until green onion wilts, about 3 minutes. Stir in oyster sauce and sugar. Cook until flavors combine, 2 to 3 minutes. Remove from heat.
Cut the eggplant in half lengthwise and scoop
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
hole garlic head.
cut eggplant into 1/2 inch rounds
orcestershire sauce. Add salt and white pepper to taste. Add 2
Arrange eggplant slices in a single layer
o 375F (190C).
Pierce eggplant in several places with tines
nch cake pan.
Arrange eggplant in a single layer on
side.
Meanwhile, trim unpeeled eggplant and cut lengthwise into 1
Place eggplant slices in colander, sprinkle with salt; set aside for 30 mins.
Preheat the broiler to high. Rinse eggplant; drain on paper towels. Brush with oil and broil, turning, until soft.
Line a baking sheet with parchment. Combine miso, sugar, sake, mirin, and egg yolk in small bowl. Place eggplant, in a single layer, on baking sheet. Spread with miso mixture; sprinkle with spice mix. Broil until miso starts to bubble. Serve sprinkled with sesame seeds and spring onion.
Slice the eggplant into 1-inch slices and
alf the skin off the eggplant. Dice very finely into 1
rge fresh eggplants. Peel eggplant using a sharp vegetable peeler
nd off eggplant. Dice eggplant into small cubes. Sprinkle eggplant with salt and
he ends off the eggplant then cut the eggplant lengthwise.
Spray
se Italian breadcrumbs).
Brush eggplant slices with mayonnaise mixture and
Microwave eggplant until tender.
Transfer to
edium-high heat. Shallow-fry eggplant until golden brown. Season to
ick slices. Dice the remaining eggplant and any scraps; soak
prinkle both sides of the eggplant slices with salt and pepper