eggplants

Miso Itame is a classic Japanese stirfry dish that people enjoy during hot summer days; every household has its version but usually has eggplants and pork. The dish is nutty, sweet, salty, and has just enough oil to enhances the richness of the flavor.

Miso Itame, A Stir Fry with Miso, Eggplant and Pork

Japanese/Chinese eggplant (1 medium eggplant)

pork belly

green pepper

onion

vegetable oil

miso (white, yellow or red)

sake

mirin

brown sugar

soy sauce

Gather ingredients.

Prep the ingredients: In a medium bowl, combine miso, sake, mirin, sugar and soy sauce. Note: If using a lean piece of pork such as loin, sprinkle the meat with one tablespoon of sake and set it aside for 5 minutes.  

Heat a large frying pan (or stirfry pan) on medium heat. Add about ¼ cup of vegetable oil and cook eggplants. When the eggplant is soft, take it out on a paper towel. Set it aside.  

Using the same frying pan, stirfry pork until it is almost cooked through, take it out on a dish, and set it aside.  

Heat the frying pan again, add a teaspoon of oil and stirfry onion and pepper. When onion and peppers are soft, return the eggplant and pork to the pan. Add miso mixture, continue cooking on medium heat until sauce thickens.  

Sprinkle sesame seeds and garnish with chopped chives (optional). Serve hot or room temperature with steamed white rice.   

Eggplant Parmigiana

large eggplants, cut lengthwise into slices ½ inch (1 cm) thick

olive oil

onion, finely chopped

garlic cloves, chopped

(28 oz/796 ml) crushed tomatoes

basil leaves, torn

½ cups (150 g) mozzarella cheese, grated

(55 g) Parmesan cheese,

Preheat the oven to 425°F (220°C). Place the first rack in the lowest position of the oven and the second in the middle position. Line two baking sheets with parchment paper.

Place the eggplant slices on the baking sheets and brush with the oil on both sides. Season with salt and pepper. Bake for 15 minutes or until tender.

Eggplants

Meanwhile, in a pot, soften the onion and garlic in the oil. Add the tomatoes and simmer for 10 minutes. Season with salt and pepper.

Tomato Sauce

Cover the bottom of a 13 x 9-inch (33 x 23 cm) baking dish with ½ cup (125 ml) of the tomato sauce. Top with one-third of the eggplant slices. Cover with 1 cup (250 ml) of the tomato sauce and 4 basil leaves. Sprinkle with ½ cup (50 g) of the mozzarella and ¼ cup (20 g) of the Parmesan. Repeat with the remaining ingredients.

Bake for 25 minutes or until the cheese is golden. Serve with grilled pork chops, pan-seared veal cutlets or store-bought roasted chicken, if desired.


Assembly

Very time consuming. Not 20 minutes of prep time as indicated.

Un peu trop gras. Manque un petit peu d’epices. Sinon belle recette. Merci

I have prepared this recipe at least 5 times and there is never a leftover. Delicious and different :)

https://cdn.jwplayer.com/v2/media/jA5kWUTG

How to preserve cheese

Just when you thought parmigiana couldn't get any better, we turn it into a tasty pasta bake with spicy chorizo.

Chorizo parmigiana pasta bake

(80 milliliters) extra virgin olive oil

eggplants, 1 thinly sliced lengthways, 2 chopped

chorizo,

onion, chopped

(95 grams) tomato paste

cherry tomatoes, halved

jar tomato passata

large rigatoni or other short pasta

(60 grams) grated parmesan

mozzarella, grated

balls buffalo mozzarella, torn

Red vein sorrel leaves (or rocket) to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853640786001&=domain=del

5348771529001-5853640786001

This classic and famous vegetarian Sicilian pasta dish  is full of Mediterranean summer flavours. It&#039;s easy to make and perfect for family meals and special occasions.

Pasta alla Norma

400 g Rigatoni ((14 ounces)

San Marzano tomatoes ((1lb) or tomato passata

2-4 eggplants (Depending on size)

garlic

basil leaves (chopped)

150 g Ricotta Salata ((5 ounces) grated)

extra virgin olive oil. (as required)

salt (for pasta water

black pepper (to taste)

Cut the eggplants into slices and place them in layers in a dish or colander with some salt sprinkled between the slices. Let them sweat for 30 minutes to draw out the moisture. When ready rinse off the salt and pat dry.

If you are using fresh tomatoes, peel them by immersing them in boiling water and then cold water and then removing the skin. Cut them in half, remove most of the pips and chop them into pieces

Heat up 4 tablespoons olive oil in a frying pan or skillet,&nbsp;Add the peeled cloves of garlic and let them brown a little.&nbsp;

Add the chopped tomatoes and cook for 5-10 minutes until they start to soften.

Add the passata, stir well, add a pinch of salt and cook for another 10 minutes (20 minutes if you are using only passata)

Prepare the tomato sauce;

Fry the eggplant slices in plenty of hot olive oil until they turn golden on each side, dry them with kitchen paper if required, then cut some of them into small squares (leave at least one slice for each person).

Add some of these squares to the saucepan of tomato sauce (leave enough to add a few to each person’s plate)

Fry the eggplants;

Cook the pasta al dente in boiling salted water, drain it and add it to the sauce, which may need to be reheated first if you cooked it earlier. Add black pepper to taste and the basil. Mix the pasta and the sauce together well.

Cook the pasta;

Put one whole fried eggplant slice into the bottom of each plate, cover with the pasta and sauce, add a few more squares of fried eggplant and sprinkle with grated ricotta salata. Serve immediately

How to serve alla Norma;

A lovely combination of fresh and filling, this warm rice salad will quickly become a go-to recipe in your household.

Eggplant kasundi warm rice salad

tsp each cumin seeds, caraway seeds, fennel seeds & nigella seeds

tbs brown mustard seeds

curry leaves

tbs ginger

garlic cloves, crushed

eggplant,

tbs each curry powder, brown sugar & white vinegar

cherry tomatoes

can chickpeas, rinsed, drained

(140 grams) thick Greek-style yoghurt

of ½ a lemon

Lebanese cucumber,

Mint leaves, to serve

basmati rice

cardamom pods

star anise

Zaalouk is a simple yet delicious Mediterranean vegetarian recipe, prepared with smoked eggplants and Moroccan spices. Serve it as a vegan dip, salad, or side! 

Moroccan Eggplant Zaalouk

baby eggplants

vegetable oil cooking spray

garlic (minced)

cumin seeds

tomatoes (chopped)

tbsp smoked paprika

tbsp Za'atar seasoning (optional)

cilantro (chopped)

Salt

pistachios (chopped)

First we need to prepare the smoked eggplants. Chop off the crown and slice them in half. Make slits on top. Place them face down on a baking tray. Spray some cooking oil over it.

Position an oven rack 6 inches from the broiling element; preheat the broiler. Cut the eggplants in half and place them cut sides down on the baking sheet. Broil for about 10-15 minutes or until blackened and collapsed. Remove the tray with the smoked eggplants out and let it cool slightly.

You may peel the skin or let it be. If there are too many seeds, remove as much of the seedy pulp you can and then chop them roughly. Keep it aside for now.

To grill eggplants

Heat oil in a pan, add minced garlic and cumin seeds. Fry for a minute.

Then add chopped tomatoes along with salt and cook till they turn soft and pulpy.

It&#039;s time to add some Moroccan spices like Za&#039;atar seasoning and smoked paprika.

Then add chopped cilantro and the chopped eggplants. Mix, cover the pan, and cook for 12-15 minutes or till the eggplants are cooked. You can also mash the veggies using a potato masher when its nearly done. The mixture should be thick but not dry.

To prepare Zaalouk

Once done, take it off the flame. You can serve it warm or cold. Drizzle a little extra olive oil on top and garnish it with some chopped pistachios before serving.

For garnish

Every Italian cook has their own version of this classic aubergine dish. It's even better made a day ahead

Aubergine, tomato & Parmesan bake (Melanzane alla Parmigiana)

tomatoes

tomato purée

aubergines,

pack basil, leaves

egg, beaten

Heat oven to 200C/fan 180C/gas 6. In a shallow pan, mix together the garlic and 4 tbsp of the olive oil. Cook over a high heat for 3 mins, tip in the tomatoes, then simmer for 8 mins, stirring every now and then. Stir in the tomato purée.

Meanwhile, heat a griddle pan until very hot. Brush a few of the aubergines with a little oil, then add to the pan. Cook over a high heat until well browned and cooked through, about 5-7 mins. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.

When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with Parmesan and basil leaves. Add seasoning, then repeat this process with the remaining ingredients. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.

Forget stuffed peppers and serve your veggie guests this sophisticated stuffed aubergine dish instead

Italian-style stuffed aubergines

aubergines

tbsp olive oil, plus extra for drizzling

onion,

garlic cloves, finely chopped

pitted green olives, chopped

basil leaves, chopped

mozzarella,

white breadcrumbs

Heat oven to 220C/200C fan/gas 7. Slice the aubergines in half lengthways, leaving the stem intact. Using a small knife, cut a border inside each aubergine about ½-1cm thick. Using a teaspoon, scoop out the aubergine flesh, so that you have 4 shells. Brush these with a little of the oil, season and place in a baking dish. Cover with foil and bake for 20 mins. Chop the flesh and place to one side.

Meanwhile, add the remaining oil to a non-stick frying pan. Tip in the onion and cook until soft. Add the chopped aubergine flesh and cook through. Tip in the garlic and tomatoes and cook for 3 mins more. Stir in olives, basil, mozzarella and seasoning.

When the aubergine shells are tender, remove from the oven and reduce heat to 200C/180C fan/gas 6. Pile stuffing into shells, sprinkle with breadcrumbs and drizzle with a little more oil. Bake for 15-20 mins, until the cheese is gooey and the breadcrumbs are golden. Serve with a green salad.

This Chinese eggplant with minced ‘pork’ recipe is a simple yet tasty one. The humble eggplant is elevated with a tasty sauce, numbing heat from Sichuan peppercorns, and added texture &amp; flavour from minced ‘pork’ (plant-based ground in this case). The silky texture from eggplants and its ability to absorb flavours from the sauce all perfectly comes together in this ma main dish that you can easily prepare to share with friends and family. This is perfect with a bowl of steamed rice for a really satisfying meal.

Spicy Eggplant with Minced ‘Pork’

Chinese eggplants (, around 500 g (17.5 oz))

water

tbsp white vinegar

Chinese black vinegar

tbsp sugar

tbsp doubanjiang

tbsp corn starch

tbsp neutral oil (, divided)

ginger

vegan mince

red chiles (, I used bird’s eye chiles)

tbsp vegetarian oyster sauce (to season if needed (see notes))

pepper

tbsp chili oil

Cilantro onions

rice

Prepare a large bowl for the eggplants. Add the water and vinegar then mix for the eggplants.

Slice the eggplants into batons, around 3 inches in length and 1 inch thick. Place the eggplant skin side down into the large bowl with the water and vinegar mixture. This will help retain the purple hue of the eggplants even after cooking. You can also mix the eggplants after every 5 minutes to be sure that all pieces touch the vinegared water. Leave the eggplants to sit in the water for 10-15 minutes.

SOAK EGGPLANTS

Meanwhile, prepare the sauce mixture by mixing all the ingredients together in a small bowl. Mix everything until the cornstarch has dissolved. Set aside.

PREPARE THE SAUCE

If using TVP, rehydrate the TVP by soaking in hot water until doubled in size. If using mushrooms, dice or mince the mushrooms.

Heat a large wok or skillet over medium high. Add in 1 tbsp oil. Once hot, add in the garlic and ginger and sauté for a minute or until aromatic. Add in the vegan mince/TVP/mushrooms and leave to cook for 2-3 minutes.

If using mushrooms, it’s best to cook these on high heat and leave it to brown on all sides. Cooking the mushrooms on high heat allows for extra moisture to draw while getting a nice sear.

Add in the red chiles and sichuan peppercorn and sauté as well. Season the vegan mince/TVP/mushrooms, if needed, to taste. the Remove the vegan mince/TVP/mushrooms from the wok or skillet and set aside.

Drain eggplant from the water. Pat dry with a kitchen towel.

Heat the same wok or skillet over medium high then add in 2 tbsp oil. Once hot, add some of the eggplant. You can add the eggplant flesh-side down first and flip to cook the remaining sides.

Cook the eggplant over medium high until slightly browned and tender, but not overcooked. Don’t overcook the eggplant at this stage since you’ll cook it down in the sauce later on.

Do note that overcooking the eggplant will cause the skin to turn brown so be sure not to overcook these.

Set aside the eggplant and cook the rest in batches (if needed).

Once all the eggplant is cooked, return the eggplant into the wok/skillet. Mix the sauce again to ensure the corn starch is well incorporated in the sauce.

Over medium heat, add all the eggplant and vegan mince/TVP/mushrooms into the pan. Pour over the sauce and mix well to coat each piece in the sauce. The sauce will start to thicken from the corn starch.

Leave eggplant to cook over medium high heat until tender and silky to your liking.

Add in the chili oil and season the eggplant with soy sauce/vegetarian oyster sauce, if needed, to taste.

Turn off the heat. Serve and enjoy with rice. Garnish with green onions and cilantro if desired.

EGGPLANT WITH MINCED 'PORK'

https://www.youtube.com/watch?v=IF1ZOevHoFo

Eggplants cooked with a tasty sauce, numbing heat from sichuan peppercorns, and added texture & flavour from minced ‘pork’ (plant-based ground in this case). The silky texture from eggplants and its ability to absorb flavours from the sauce all perfectly comes together in this ma main dish that you can easily prepare to share with friends and family. This is perfect with a bowl of steamed rice for a really satisfying meal. 🍚

Get the recipe 👉🏼 www.thefoodietakesflight.com/spicy-eggplant-and-minced-pork

Spicy Eggplant with Minced "Pork" (Easy Vegan Recipe) 🍆🍚

One of the BEST Eggplant recipes ever is right here! This EGGPLANT GRATIN or Aubergine Gratin makes a crowd-pleasing side dish! Tender eggplant is smothered with a fingerlickin tomato cream sauce, topped with Gruyere cheese and baked until bubbly perfection. It's a recipe you'll be making over and over again!

Eggplant Gratin With Feta Cheese

eggplants (, sliced 1/2 inch thick)

Crème Fraîche

half and half

oz Feta cheese (crumbled)

thyme leaves (chopped)

chives (chopes)

basil leaves

Gruyere cheese (grated)

tomato sauce

salt, pepper (to taste)

Preheat the oven to 375 F.

Place sliced eggplant on a parchment lined baking pan (you might need to use 2 pans). Sprinkle both sides with salt and pepper and brush with olive oil.

Bake for about 20 minutes until eggplant is tender.

Top 16 eggplants recipes from across the web

The most viewed eggplants recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Miso Itame, A Stir Fry with Miso, E...

Eggplant Parmigiana

Chorizo parmigiana pasta bake

Pasta alla Norma

Eggplant kasundi warm rice salad

Moroccan Eggplant Zaalouk

Aubergine, tomato & Parmesan bake (...

Italian-style stuffed aubergines

Spicy Eggplant with Minced ‘Pork’

Eggplant Gratin With Feta Cheese

Soy Limang Terung (Eggplants with L...

Chickpea eggplant salad

Baked Keto Stuffed Eggplant Boats

Moussaka with Eggs Recipe

Chinese Eggplant with Spicy Garlic ...

Karē raisu

Top 16 eggplants recipes from across the web

The most viewed eggplants recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Miso Itame, A Stir Fry with Miso, E...

Eggplant Parmigiana

Chorizo parmigiana pasta bake

Pasta alla Norma

Eggplant kasundi warm rice salad

Moroccan Eggplant Zaalouk

Aubergine, tomato & Parmesan bake (...

Italian-style stuffed aubergines

Spicy Eggplant with Minced ‘Pork’

Eggplant Gratin With Feta Cheese

Soy Limang Terung (Eggplants with L...

Chickpea eggplant salad

Baked Keto Stuffed Eggplant Boats

Moussaka with Eggs Recipe

Chinese Eggplant with Spicy Garlic ...

Karē raisu

The most viewed eggplants recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine