Eggplant Aubergine With Hot Garlic Sauce Recipes

EGGPLANT (AUBERGINE) WITH GARLIC CREAM SAUCE

Steps:

• Salt and sweat the eggplant pieces for 30 minutes.
• Preheat oven 400 degrees.
• Meanwhile, heat 1 Tb.
• olive oil, saute onion until limp and golden.
• Add rest of ingredients through salt& pepper.
• Bring to boil, reduce heat and simmer, uncovered for 30 minutes, until sauce is thick and chunky.
• Or use any tomato sauce you personally like.
• Best if thick and chunky.
• Boil the unpeeled garlic cloves in water to cover for 2 minutes.
• Can skip, if your cloves are already peeled.
• Drain, hit each clove lightly with mallet or flat side of large knife.
• Peel.
• Place in a small saucepan with stock to cover.
• Simmer for about 45 minutes.
• Replenish stock as needed.
• Whirl garlic and stock in blender until pureed.
• Set aside.
• Rinse and drain eggplant of salt.
• Brush a large baking sheet with 1/4 olive oil.
• Place in oven until hot.
• Place eggplant on hot pan.
• Bake 25-30 minutes.
• Check frequently, turn with tongs after 15 minutes, do not burn or allow to become crisp.
• Looking for soft, golden, and cooked eggplant.
• May need more oil.
• Drain and blot off oil with paper towel.
• Reduce oven to 350 degrees.
• Heat 4 Tbs.
• butter in heavy saucepan.
• Whisk in flour.
• Let roux cook over low heat, stirring constantly, for 3-4 minutes.
• Whisk in hot scalded milk.
• Cook gently, stirring frequently for 10-15 minutes.
• Add salt and pepper to taste,.
• and stir in garlic puree.
• Remove from heat.
• Beat egg.
• Beat some of sauce into the egg to temper.
• Beat egg into sauce.
• Taste for seasoning.
• Place half of tomato sauce on bottom of a 2quart pan.
• Spread 1/2 tomato sauce on bottom, top with 1/2 eggplant slices, spread remaining tomato sauce over eggplant, top with remaining eggplant.
• Pour the garlic cream sauce over all.
• Sprinkle with grated Parmesan cheese.
• Bake 45-60 minutes til golden brown and bubbling.
• Can be vegan leave off cheese.

CHINESE EGGPLANT WITH GARLIC SAUCE

Steps:

• Combine the sauce ingredients in a small bowl and set aside.
• Wash the eggplants, cut the ends off and slice them into equal sized pieces. After slicing, separate the green and white portions of the scallions into roughly two piles.
• Over very high heat, heat a tablespoon of oil in your wok. Add half of the eggplant and let it sear until brown on all sides. You can lower the heat if it looks like they're starting to burn. You want to cook the eggplant for about 5 minutes until they start to get soft and have a nice sear. Take this first batch of eggplant out of the pan, heat a second tablespoon of oil, and do the same with your second batch. Set all the cooked eggplant aside on a plate.
• Set the heat to medium high and add the last tablespoon of oil to the wok, along with the ground pork. After the pork has browned, add the ginger and cook for a minute to let it crystalize with the pork. Stir in the whole red chili peppers and the minced garlic, and after a minute, turn the heat back up to high. Add the eggplant back in, along with the stir-fry sauce, the white parts of the scallions, and the shaoxing wine. Stir-fry everything together for another 2 minutes, making sure everything is well-combined.
• Toss in the rest of the scallions and stir-fry for another 20 seconds. Plate and serve immediately with white rice.

EGGPLANT (AUBERGINE) WITH HOT GARLIC SAUCE

Steps:

• Cut eggplant 1/2-inch wide by 2-inch long strips.
• Saute 1/2 the eggplant in 1/2 the oil in a non-stick pan/wok, until soft.
• When browned and soft, remove from pan about 5 minutes.
• Then repeat with rest of eggplant or sautee in 2 pans.
• On low heat, cook garlic, ginger, and hot bean paste for a minute, then add sugar, soy sauce and stock/water.
• Add water chestnuts.
• Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms.
• If sauce is too thin, thicken with 1t corn starch mixed with 2t water.
• Fold sesame oil.
• Top with green onions and sesame seeds.
• Serve hot or cold with white rice.

EGGPLANT (AUBERGINE) WITH RAW GARLIC

Steps:

• Wash eggplant well; cut off stem portion (leave peel on).
• Slice eggplant into quarter-inch slices and brush each side with extra virgin olive oil.
• Heat a nonstick skillet over medium-high heat and brown eggplant slices until they are golden brown on each side.
• On a serving platter, arrange cooked eggplant slices.
• In a small measuring cup, combine the garlic, lemon juice, the one tbsp of extra virgin olive oil and the salt.
• Drizzle over the eggplant slices, sprinkle with parsley, and serve.

EGGPLANT WITH GARLIC SAUCE

Steps:

• Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.