Curried Basil And Eggplant Fries Recipes

THAI BASIL EGGPLANT

Steps:

• Heat oil in a frying pan over medium heat. Add chile and garlic; cook and stir until garlic is golden, about 1 minute. Add eggplants to the fragrant garlic oil. Stir in water and cover. Cook, stirring every few minutes, until eggplants soften, 5 to 8 minutes.
• Uncover and stir in soy sauce, sugar, and salt. Stir well and continue cooking until all the water has evaporated and eggplant is coated with sauce, about 5 minutes. Add basil leaves and stir once; remove from heat.

PARMESAN EGGPLANT FRIES WITH BASIL KETCHUP

Steps:

• For the ketchup: In a small saucepan, heat the olive oil over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is softened and fragrant, about 1 minute. Stir in the tomato sauce, vinegar, brown sugar, tomato paste, basil, salt and Worcestershire sauce and bring to a simmer. Lower the heat and continue to cook, stirring occasionally, until thick, about 30 minutes. Remove the garlic, cool to room temperature and refrigerate until ready to use (can be refrigerated for up to 1 week).
• For the fries: Place two racks in the upper and middle thirds of the oven and preheat the oven to 425 degrees F. Insert a wire rack into a large baking sheet.
• Whisk together the flour, salt and pepper in a large bowl. Lightly beat the eggs in a medium bowl. Combine the panko and the Parmesan in another medium bowl.
• Slice off both ends of the eggplant. Cut the eggplant in half lengthwise and slice each half into 1/2-to-3/4-inch thick layers, then cut each layer into 1/2-inch sticks. After all of the fries are cut, drop them into the flour and lightly toss them to coat evenly. Working in batches of a few at a time, dip the floured fries into the egg and then into the panko mixture. Place the fries on the wire rack in the baking sheet, leaving an 1/8-inch space between each fry.
• Bake the fries until they are golden brown, about 15 minutes. Season the fries with the remaining salt and serve with Basil Ketchup.

THAI BASIL EGGPLANT CURRY

Steps:

• This is written to chop as you go, but if that makes you nervous or you don't think you can work quickly enough, just chop everything first. I'll bet you can do it the second time you make this, though. Again, this makes a LOT of food so you'll need a big wok or cook pot, or cut the quantities in half.
• Put your rice on so it's cooking while you work. Follow the directions on the bag and set a timer if you have one because you'll be distracted. It'll be done before the food is ready but will stay plenty hot enough to serve.
• Start with the carrots and potatoes; slice them fairly thin and saute them in the oil and 1/3 tin of curry paste on medium-high heat for five minutes. Cover and go to the next step.
• Cut the eggplant into bite-sized cubes. You can peel the eggplant if you want but I think both texture and flavor is better if you leave the skin on. Add to the pan; saute, stirring occasionally, another five minutes. Cover and go on to the next step.
• Slice the onion and bell pepper into fairly thin strips and add them to the pan; saute, stirring occasionally, another five minutes. Cover and go to the next step.
• Cut the zucchini into bite-size pieces and add to the pan. Strip the basil leaves off their stems and add them too. Stir and cover. Just one more step and you're done.
• Get a blender out and blend the can of coconut milk with one can full of chicken broth and the second 1/3 of red curry paste. Take a good long whiff of it. WOW! Remember to sneeze away from the food. Call one of your family in to smell it and laugh as they experience the same thing you just did, but not in a mean way so they won't get mad when you then ask them to set the table for you while you finish up. Get excited about how awesome this is going to be.
• Add the coconut/chicken/curry liquid to the pan and let it come to a simmer. Once it's simmering you can check a potato or a carrot for doneness; they should be tender. Dinner's ready!
• Serve in a bowl over steaming white rice and a box of Kleenex on the table because you're probably going to need it. Jasmine rice really is preferable for this. If you serve this worthy food over instant rice I swear I'll drive over there and whup you myself. Instant rice is an abomination in the eyes of the Lord.

CURRIED BASIL AND EGGPLANT FRIES

Steps:

• 1.Heat up the oven to 375F. 2.Chop the eggplant into long thin french fry shape; chop the fresh herbs as well. 3.Toss all the fries, oil, and spices into a big bowl. 4.Lay the seasoned fries flat on a cookie sheet. 5.Bake in the oven for 45 minutes. I suggest you check on them so they don’t burn, around 15 and 30 and 45 minutes. You can stir them a little bit as you check them. Enjoy!