MEAN CHEF'S DRY-FRIED CHINESE EGGPLANT (AUBERGINE) NUGGETS
Make and share this Mean Chef's Dry-Fried Chinese Eggplant (Aubergine) Nuggets recipe from Food.com.
Provided by Sarah
Categories Chinese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine aromatics.
- Combine sauce ingredients.
- Heat large heavy skillet.
- Add 3 tbs.
- oil and swirl to glaze pan.
- Reduce heat to moderate.
- Add aromatics, stir gently 20-30 seconds- do not brown.
- Add eggplant, toss to combine.
- Adjust heat so eggplant cooks without scorching.
- Drizzle in more oil as needed to keep from sticking, but beware that eggplant will absorb oil.
- Stir sauce and add to pan.
- Toss well to combine.
- Bring liquid to simmer, cover pan, and simmer until liquid is 90% absorbed, 2-3 minutes.
- Serve hot, tepid, or cold.
- Garnish with scallion rings.
Nutrition Facts : Calories 97.8, Fat 0.6, SaturatedFat 0.1, Sodium 511.7, Carbohydrate 22.4, Fiber 6.6, Sugar 12.2, Protein 3.5
DEEP FRIED CHINESE EGGPLANT WITH SPICY GARLIC SAUCE RECIPE
Crispy around the edges and buttery smooth on the inside, Chinese Deep Fried Eggplant with Spicy Garlic Sauce is a beautifully rich dish that's perfect on steamed rice. The restaurant-style recipe is made vegan with vegetarian mushroom sauce instead of oyster sauce which makes it even more delicious. This dish is medium-hot. Spicy but not overly so, especially when served with plain rice for balance. Adjust the amount of hot chilies to your preference. For a low-fat version of this dish, make delicious spicy garlic steamed eggplant dish. Simply salt the cut eggplant and steam it instead of frying. Click here for the video tutorial.
Provided by 2020, Mary Lin All Rights Reserved.
Categories Dinner Mains
Time 40m
Number Of Ingredients 18
Steps:
- Fill a large bowl with cold water and a teaspoon of salt. Cut the eggplant into lengths about 2" long and 1/2" thick. Immediately submerge pieces in the salted water in order to prevent the eggplant from browning. You can use a bowl or small plate to weigh the eggplant down.For best results, let it soak for 20 minutes before draining well. You can also do this ahead of time, letting it soak in the fridge for up to two days. Make sure the eggplant is well drained before the next step.
- In a large bowl, mix the cornstarch coating ingredients. Add the eggplant and mix with your hands so eggplant pieces are completely coated.
- Prepare your stir-fry ingredients. Mix the cornstarch slurry and set aside. Once your eggplant is fried, you'll want to immediately start the stir-fry so be ready.
- Fill a heavy bottomed pot with 3" - 4" with oil. Heat to 365°F; ensure the oil is hot enough by using a thermometer. Fry the eggplant in small batches to maintain the high temperature, turning the pieces after a minute so they cook evenly. Fry each batch about 3 minutes or until the exterior is just turning a little golden. Drain the eggplant on a paper towel-lined rack.
- After the eggplant is all fried, heat a tablespoon of oil in a large pan or wok over medium-high heat. When the pan is hot, add black bean sauce and garlic. Stir-fry for 1 minute; don't let the garlic burn.
- Add scallions and red chillies; stir-fry about 30 seconds until the scallions turn bright. Add sugar, soy sauce, and vegetarian mushroom sauce. Give the cornstarch slurry a mix, then add it to the pan as well, stirring quickly. Turn off the heat as the sauce thickens.
- Add the eggplant and fold gently with a spatula to distribute the sauce. Garnish with chopped scallions and/or cilantro and enjoy!
Nutrition Facts : Calories 272 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 8 grams fat, Fiber 9 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 1012 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
EGGPLANT (AUBERGINE) ROLLATINI
These delish rich oven fried eggplant is filled with yummy cheese and fresh herbs topped with your favorite sauce or store bought for ease.If you opt for the roasted garlic go for the whole bulb it's sweetness is very good in this.
Provided by Rita1652
Categories One Dish Meal
Time 31m
Yield 5-7 serving(s)
Number Of Ingredients 13
Steps:
- Spoon the ricotta into a fine strainer placed over a bowl in the refrigerator for several hours. Discard the excess liquid. Preheat the oven to 350 degrees F.
- Spread thin coating of olive oil on 3-4 baking or cookie sheet pans, or reuse the same pan several times.
- Put the flat end of the eggplant down onto the cutting board. Slice the eggplants lengthwise into 1/4-inch thick slices, to make about 15 slices. Beat 4 of the eggs. Add salt and pepper to season eggs. Coat each eggplant slice with flour, then dip into the beaten eggs, drain any excess egg mixture, then coat with bread crumbs and lay flat on baking sheet.
- Bake until golden brown, about 15 minutes.
- You may have to bake them in batches. Remove from the oven and cool to room temperature.
- Combine ricotta, remaining egg, garlic, basil, parsley, 3/4 of the mozzeralla cheese and 1/2 cup of the grated Romano or Parmesan in a bowl. Mix well. Add salt and pepper, to taste.
- Spoon 1 cup of tomato sauce onto the bottom of a small baking dish. Spoon 1 to 2 tablespoons of filling onto the wide end of each piece of eggplant. Then, roll up each piece and place into the baking dish.
- Top with remaining tomato sauce, mozzarella, and grated Parmesan. Cover with foil and bake for 45 minutes, until the tomato sauce is bubbling and the filling is hot. Let them rest for 15 minutes before serving.
CHEF'S SALT
Make and share this Chef's Salt recipe from Food.com.
Provided by littlemafia
Categories Low Protein
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix well.
- Use as needed for your favorite recipes.
Nutrition Facts : Calories 252.6, Fat 7.6, SaturatedFat 1.3, Sodium 175987.7, Carbohydrate 52, Fiber 25.9, Sugar 9.8, Protein 12.4
SPICY FRIED EGGPLANT (AUBERGINE) IN CORNMEAL
This is one of my favourite ways to prepare eggplant. Can also substitute as meat in a vegetarian diet.
Provided by Sueie
Categories Vegetable
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Cut eggplant into 1cm/ 1/2 inch slices.
- Sprinkle lightly with salt and sit in colander for 30 minutes and allow to drain.
- Wipe slices dry on paper towels.
- Beat egg lightly in bowl with milk, spice and seasoning.
- Spread cornmeal on a plate.
- Heat oil for frying.
- Dip each piece of eggplant in egg mixture and allow excess to drip off, dip the slice in the cornmeal and shallow or deep fry until golden brown.
- Drain on kitchen paper and keep warm until all slices are fried.
- Serve hot.
Nutrition Facts : Calories 245.6, Fat 5, SaturatedFat 1.7, Cholesterol 67.7, Sodium 62.2, Carbohydrate 44.7, Fiber 9.5, Sugar 4.7, Protein 8.8
HOT CHINESE EGGPLANT (AUBERGINE)
Make and share this Hot Chinese Eggplant (Aubergine) recipe from Food.com.
Provided by Sharon123
Categories Low Protein
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut unpeeled eggplant into 3/4" by 3/4" by 2" sticks.
- Place strips in a colander, sprinkle with salt and toss to coat.
- Let drain for 30 minutes.
- Rinse.
- Squeeze to remove water.
- Mix first 5 ingredients in a bowl.
- In a skillet or wok heat the oil.
- Add the eggplant, garlic and ginger.
- Stir fry over high heat for 3 minutes.
- Add sauce and stir well.
- Reduce heat to medium low, simmer 15 minutes.
- Gradually turn up heat.
- Cook until sauce is reduced to a thick glaze.
- Garnish with sesame seeds.
- Serve immediately.
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