Blackened Sweet Eggplant Aubergine Recipes

BLACKENED SWEET EGGPLANT (AUBERGINE)

Steps:

• Place eggplants in a tray and cook at the top of the oven for about 35 minutes, until the insides are very soft and the outsides dry and almost crisp.
• Remove from the oven, slit the skin and scrape out the flesh.
• Add cumin and garlic, stir in and break up. (You can make this smooth or coarse, depending on how you like it.) Add olive oil to loosen. Add lemon juice and season, to taste.
• Serve warm or at room temperature. If adding herbs do this at the last minute.

BLACKENED SWEET AUBERGINE

Steps:

• Preheat the oven to its hottest setting. Place aubergines (eggplants) in a tray and cook at the top of the oven for about 35 minutes, until the insides are very soft and the outsides dry and almost crisp. Remove from the oven, slit the skin and scrape out the flesh. Add cumin and garlic, stir in and break up. You can make this smooth or coarse, depending on how you like it. Add olive oil to loosen. Add lemon juice and season, to taste. I would never serve this hot but it's great warm or at room temperature. If adding herbs do this at the last minute, roughly or finely chopped.;

GREEN CURRY WITH SWEET POTATO AND AUBERGINE (EGGPLANT)

Steps:

• Heat oil in a large wok or skillet over medium heat. Add onion and curry paste; cook and stir until fragrant, about 3 minutes. Stir in eggplant; cook until softened, 4 to 5 minutes.
• Pour coconut milk and vegetable stock onto the eggplant mixture. Bring to a boil; reduce heat and simmer until heated through, about 5 minutes. Stir in sweet potato and lime leaves; cook and stir until vegetables are tender, about 10 minutes. Mix in lime juice, lime zest, and brown sugar; stir until combined. Season with salt; garnish with shredded lime leaf and cilantro.

ORIENTAL BRAISED EGGPLANT (AUBERGINE)

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.