THAI BASIL EGGPLANT
Basil is my favorite herb and maybe a reason I love Thai food so much. The soups, curries, and stir-fries taste amazingly different with just few handfuls of sweet basil. This recipe is super easy and cooks in very little time. Serve with freshly cooked jasmine or basmati rice.
Provided by ChiBites
Categories Side Dish Vegetables Eggplant
Time 25m
Yield 2
Number Of Ingredients 9
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.
Nutrition Facts : Calories 156.8 calories, Carbohydrate 31.9 g, Fat 3.4 g, Fiber 17.6 g, Protein 6.1 g, SaturatedFat 0.5 g, Sodium 241 mg, Sugar 13.1 g
THE BEST FRIED-EGGPLANT SANDWICH
In the spring of 2016, my most favorite sandwich was fried eggplant, mozzarella and roast beef on an Italian hero, with hot peppers and a slash of mayonnaise. I adapted the recipe from a sandwich served at Defonte's Sandwich Shop, on Columbia Street in Red Hook, Brooklyn. It is a beautiful torpedo of food, crunchy, silken, sweet and spicy all at once. You can certainly omit the roast beef to make it vegetarian or at any rate a little smaller, the sort of meal that offers satisfaction without hurting anyone, that delivers deliciousness at a lower cost to the body that consumes it. It is still a colossal feed. It is still the best sandwich.
Provided by Sam Sifton
Categories sandwiches
Time 1h
Yield Serves 4
Number Of Ingredients 10
Steps:
- Line a large, rimmed sheet pan with paper towels. Trim stem end from eggplants, then peel and discard skin. Using a knife or a mandoline, slice the eggplant lengthwise into 3/16-inch-thick slabs. Arrange eggplant in a single layer on a baking sheet. Sprinkle both sides of eggplant with salt. Let stand for approximately 10 to 15 minutes. Pat eggplant dry with paper towels, and stack on a plate.
- Discard the wet paper towels, and replace them in the sheet pan with more, then place a wire rack on top. In a large, deep skillet, heat the oil over medium-high heat until it is shimmery. Working in batches, fry the eggplant slabs until just tender, approximately 30 to 40 seconds per side. Transfer fried eggplant to rack to drain. Remove skillet from heat.
- In a large bowl, whisk together eggs and grated Parmesan. Return the skillet to the stove over medium-high heat until the oil is hot again.
- Working in batches, dip drained eggplant into egg batter, then fry in oil until puffed, lightly golden and cooked through, approximately 2 to 4 minutes per batch. Transfer fried eggplant to rack to drain. You can cook the eggplant in advance of assembling sandwiches. Covered, it will keep in the refrigerator for a few days, though the eggplant is best at room temperature.
- Assemble sandwiches. Cut the hero rolls open, then spread each one with mayonnaise. Layer the slices of eggplant onto the bread in equal portions, and top with equal portions of the mozzarella and the sliced roast beef. Add slices of hot cherry peppers to taste, fold the sandwich together and serve.
Nutrition Facts : @context http, Calories 1005, UnsaturatedFat 60 grams, Carbohydrate 40 grams, Fat 84 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 21 grams, Sodium 1249 milligrams, Sugar 12 grams, TransFat 0 grams
THAI EGGPLANT SANDWICH
Make and share this Thai Eggplant Sandwich recipe from Food.com.
Provided by Mulligan
Categories Lunch/Snacks
Time 1h5m
Yield 6 sandwiches, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F.
- For the eggplant spread, pierce the eggplant in several places with the tines of a fork. Wrap in aluminum foil and bake for 1 hour. Unwrap the eggplant, let cook slightly, and cut it in half. Scoop the cooked pulp onto a cutting board, discarding as many seeds as possible. Coarsely chop the eggplant and plant it in a mixing bowl. Add the basil leaves, lemon zest, oil, and raisins. Combine well. Season with salt and pepper. Set aside.
- In another bowl, mix the chevre with 2 tablespoons of the oil and season to taste with salt and pepper.
- Preheat the broiler.
- Assemble the sandwiches. Divide the eggplant spread evenly atop the slices of toasted peasant bread. Cover evenly with the whole basil leaves. Spread the chevre mixture over the basil leaves and top each sandwich with a tomato slice. Brush the tomatoes with the remaining 1 tablespoon olive oil and sprinkle with salt and pepper.
- Place the sandwiches on a baking sheet and broil 3 to 4 inches from the heat source until the tomato just starts to brown, 2-3 minutes. Sprinkle the tops with the slivered basil and serve immediately.
Nutrition Facts : Calories 204.5, Fat 8.9, SaturatedFat 1.3, Sodium 139.6, Carbohydrate 29.2, Fiber 5.8, Sugar 11.3, Protein 4.8
EGGPLANT SANDWICHES
Provided by Food Network
Time 50m
Yield 2 dinner servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees. Heat the oil in a nonstick skillet. Dip the eggplant in egg and fry the eggplant for about 3 to 4 minutes a side or until tender.
- Set the eggplant slices on a baking pan and season each slice with salt and pepper. Spread each slice of eggplant with pesto and top with a slice of mozzarella cheese. Bake for 5 minutes or until the mozzarella melts.
- Set one eggplant slice on top of the other if you wish, to form more of a towering sandwich and garnish with fresh basil leaves.
GRILLED EGGPLANT SANDWICH
Eggplant, tomatoes, and mozzarella fill up a hungry bunch without breaking the bank. Fresh basil is the perfect way to brighten up rich flavors.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, combine garlic with 1 tablespoon oil; season with salt and pepper. Brush garlic oil on cut sides of bread and grill until lightly toasted on both sides, 1 to 2 minutes. Top bottom half with cheese.
- Brush eggplant with 1 tablespoon oil and season with salt and pepper. Grill until tender and lightly charred, 12 to 15 minutes, flipping once. Layer eggplant on cheese. Brush tomatoes with 1 tablespoon oil and season with salt and pepper. Grill until lightly charred, 2 to 3 minutes, flipping once. Layer tomatoes on eggplant, top with basil, and sandwich with top half of bread. Cut crosswise into 4 pieces and serve.
Nutrition Facts : Calories 482 g, Fat 25 g, Fiber 7 g, Protein 18 g, SaturatedFat 9 g
THAI EGGPLANT SANDWICH
Provided by Molly O'Neill
Categories dinner, main course
Time 1h20m
Yield Six servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees. Prick the eggplant with a fork. Wrap in foil and bake 1 hour. Unwrap, let cool slightly and cut in half. Scoop out pulp, discarding as many seeds as possible. Coarsely chop and place in a bowl. Stir in chopped basil, lemon zest, 1 teaspoon oil, raisins and salt and pepper.
- In another bowl, mix the chevre with 2 tablespoons of oil and salt and pepper to taste. Preheat the broiler.
- To assemble, spread the eggplant mixture evenly over the bread slices. Cover with the whole basil leaves. Spread the chevre mixture over the basil and top each sandwich with a tomato slice. Brush the tomatoes with the remaining oil and sprinkle with salt and pepper.
- Place the sandwiches on a baking sheet and broil 3 to 4 inches from the heat until the tomato just starts to brown, about 2 to 3 minutes. Sprinkle with the slivered basil and serve immediately.
Nutrition Facts : @context http, Calories 304, UnsaturatedFat 9 grams, Carbohydrate 28 grams, Fat 17 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 544 milligrams, Sugar 10 grams, TransFat 0 grams
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5/5 (21)Total Time 30 minsCategory Side DishCalories 252 per serving
- Start by slicing the eggplant, peppers and onion. Remember to not slice the eggplant very thin or very thick and also do use Japanese eggplant for this recipe. I have had the best results with this eggplant.
- Next, to a blender add all ingredients for the sauce (2.5 tablespoons maple syrup, 3 tablespoons tamari, 2 tablespoons rice vinegar, 1 tablespoon peanut butter, 1-2 teaspoons sriracha, 1 teaspoon toasted sesame oil, pinch coriander & cinnamon powder and 1/3 cup water). Blend until all ingredients are well combined. Set aside.
- Now, heat 1 tablespoon oil in a pan on medium high heat. Once hot, add the sliced peppers and onion and cook for 1 to 2 minutes on high heat, they should remain crunchy. Remove on a plate lined with paper towel.
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- Slice the eggplant into 3/4″ coins and lay them out on a small baking sheet, leaving some space between each slice.
- Brush both sides with oil (do not salt) and broil for 4-5 minutes per side, flipping them as you go, or until each slice is golden brown.
- Meanwhile, combine fish sauce, lime juice, garlic, sugar, and thai basil in small bowl, whisking until sugar is fully dissolved.
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