Spiced Eggplant Aubergine Recipes

SPICY EGGPLANT

Steps:

• Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.
• Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine.

INDIAN SPICED EGGPLANT (AUBERGINE)

Steps:

• Preheat broiler.
• Trim ends off eggplant and cut into 1/4" thick rounds.
• Spray cookie sheet with cooking oil.
• Place eggplant on cookie sheet and spray with cooking oil.
• Broil eggplant until tender and browned, about 3-5 minutes per side. Set aside.
• In a small bowl, combine the first 7 spices. In a large frying pan, heat the olive oil over medium heat. Add spice mixture and cook, stirring constantly, for about 30 seconds.
• Quickly add the onion and saute until soft and translucent, about 5 minutes.
• Add the tomato sauce or halved cherry tomatoes, molasses, garlic and vinegar. Cook the sauce, stirring occasionally, until thickened, about 5 minutes. Season with salt and pepper.
• Transfer eggplant to serving dish and pour sauce over. Top with chopped cilantro.

SPICY STIR-FRIED EGGPLANT (AUBERGINE)

Steps:

• Heat oil in wok or large skillet on medium high.
• Add eggplant.
• After 1 minute, reduce heat to medium.
• Sprinkle with spice mixture.
• Stir.
• Cook, stirring frequently, for 15-20 minutes.
• Every minute, add about 1 T lemon-water.

SPICED EGGPLANT (AUBERGINE) SALAD

Steps:

• Preheat the grill, brush the eggplant slices lightly with some of the oil and cook under a high heat, turning once, until golden. Cut into quarters.
• Mix together the remaining oil, vinegar, garlic, lemon juice, cumin and coriander; season to taste with salt and pepper; mix thoroughly; add the warm eggplant quarters, stir well and chill for at least 2 hours.
• Transfer the chilled eggplant mixture to a serving dish, and add the cucumber, tomatoes and olives; spoon the yoghurt on top, sprinkle with parsley and serve.

SPICED LAMB-STUFFED EGGPLANTS

Steps:

• Preheat the oven to 375 degrees F.
• Cut the eggplants in half lengthwise, including the stems. Using a sharp paring knife, scoop out some of the flesh, leaving a shell that is 1/3 inch thick and reserving the scooped-out eggplant. Place the eggplant shells snugly in a single layer in a large (10-by-14-inch) rectangular baking dish. Brush the eggplant all over with 1/4 cup olive oil (use it all!) and sprinkle with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Pour 1/4 cup water in the baking dish, cover tightly with aluminum foil, and bake for 30 minutes, until the shells are tender when pierced with a small knife. Remove from the oven, discard the foil, and leave the oven on.
• Meanwhile, for the lamb filling, in a large (12-inch) skillet, heat 3 tablespoons olive oil over medium heat. Add the onion and saute for 5 minutes, tossing occasionally, until tender. Cut the reserved scooped-out eggplant into 1/2-inch dice (you should have about 2 cups). Add the eggplant to the onion and cook for 5 minutes, adding more oil if it seems dry. Add the garlic and cook for 30 seconds, until fragrant. Add the ground lamb and cook, mashing lightly with a fork, for 5 to 7 minutes, until no longer pink. Add the oregano and cinnamon and cook for one minute. Add the wine, tomatoes, marinara, parsley, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer uncovered for 25 to 30 minutes, until the liquid evaporates. Spoon the filling into the eggplant halves in the baking dish. (You may have a little extra filling.)
• In a medium bowl, mash the ricotta, goat cheese, egg yolks, mint, 1 teaspoon salt, and 1/2 teaspoon pepper with a fork. With a spoon, place large dollops of the ricotta mixture on the lamb filling and bake for 30 to 40 minutes, until the filling is hot and the topping is lightly browned. Serve warm, sprinkled with extra mint.

SPICED EGGPLANT (AUBERGINE)

Steps:

• From each eggplant, cut out 3 vertical strips of skin, leaving it with a striped effect.
• Slice the eggplant into 1/2" (1 cm) thick slices, salt and let drain in a colander for 1/2 hour.
• Rinse well and squeeze gently.
• Pat dry using paper toweling.
• Heat the oil in a heavy skillet and fry the slices, several at a time, until golden brown on both sides.
• Drain on paper toweling and then mash the eggplant, garlic and spices together.
• Return this mixture to the skillet and fry until all of the liquid evaporates and only oil and vegetables remain.
• Stir often during cooking.
• Pour off the oil and season with the lemon juice.
• Correct the seasoning with salt to taste and let come to room temperature.
• Serve with the harissa sauce.