Spicy Eggplant Cutlets 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.

SPICY EGGPLANT CUTLETS

Steps:

• Pre-heat oven to 350 degrees.
• Slice the eggplant into one-inch thick round cutlets and sprinkle each piece with a bit of salt. Allow to sit for at least 15 minutes, then gently rinse and pat dry.
• Arrange the eggplant cutlets in a single layer on a baking sheet.
• Whisk together the remaining ingredients, except salt and pepper and brush this marinade onto each side of each piece of eggplant.
• Bake for 7- 8 minutes. Brush with marinade again, and turn pieces over, then bake for another 7 - 8 minutes.
• Heat oven to the broil setting, and broil for 2 - 3 more minutes. Season with salt and pepper before serving.
• These are delicious on their own, but you could also serve with additional hot sauce, if you like.

TURKEY CUTLETS WITH SPICY EGGPLANT RELISH

Steps:

• Preheat oven to 400°F
• Coat a baking sheet with cooking spray.
• Spread eggplant on the prepared baking sheet and roast until soft, 10 to 15 minutes.
• Combine vinegar, 1 tablespoon oil, ginger, fish sauce or soy sauce and sugar in a large bowl; stir to dissolve sugar.
• Add red and green peppers, onions, jalapenos, cilantro and the roasted eggplant; toss to combine and set aside.
• Season turkey with salt and pepper.
• Heat 1 1/2 teaspoons oil in a nonstick skillet over medium-high heat.
• Add half of the turkey and sauté until golden brown on the outside and no longer pink in the center, 2 to 3 minutes per side.
• Transfer to a platter and keep warm.
• Add the remaining 1 1/2 teaspoons oil to the pan and cook the remaining turkey in the same manner.
• Spoon the eggplant relish over the cutlets and serve on a bed fresh salad greens.
• Enjoy!