Eggplant with Garlic Sauce

Another enticing eggplant recipe that can be made quickly for dinner. Under 30 minutes.

Eggplant with Garlic Sauce                                          Serves 2

2 American eggplants/bringals
4 cloves garlic, minced
1 tbl ginger, minced
3 green onions, chopped
1/2 tsp red pepper flakes
1/2 tsp garlic powder
1/2 red bell pepper/capsicum
3 tbl vegetable oil
For the sauce:

1 tablespoon dark soy sauce
1 tsp rice vinegar
1 tbl sugar
1 tbl corn starch
1/2 cup water

1. After cutting eggplant into 2 inch pieces, soak in salted water to prevent eggplant from turning dark.
2. In a separate bowl, mix the sauce ingredients and set aside.
3. Heat up oil in a pan to medium heat, and saute ginger, garlic, green onions, red pepper flakes, and garlic powder for about 1 minutes.
4. Turn heat to low. Drain eggplant well, then add chopped eggplants and bell pepper to saute pan, stir well and let cook, covered for 20 minutes or until eggplant is tender.
5. Add the prepared sauce, and cook another 1 minute. Sauce will thicken quickly.
6. Garnish with fine shredded green onions. Serve with rice.

Calories calculated using Sparkrecipes calculator: 179.6 calories per serving.

Eggplant Rice

This is a simply simple recipe to mix up your regular rice routine.

I have become a really big fan of eggplant recently now that I know how to use it. Before it was this scary purple vegetable (which was strange in itself) that no one I knew would eat regularly. Now I buy 2-3 every shopping trip, I can't imagine not eating them!

The eggplant cooks down into a sort of tender blob that tastes perfect with the flavorful rice.

Added bonus- it's a sneaky way to eat your veggies.

Eggplant Rice                                                 Serves 4

Rice

1 c Basmati rice
1 1/2 c water
salt to taste

Eggplant mixture

1 tbl oil
1 tsp mustard seeds
2 cloves
3 green chilies, chopped
1 red onion, chopped
1 tsp garlic paste
1 tsp ginger paste
1 tomato, chopped
1 American eggplant, diced into cubes
1 tsp chili powder
1/8 tsp turmeric powder
1/8 tsp nutmeg, ground
2 tsp coriander powder
salt to taste
coriander/cilantro leaves (garnish)

1. Cook the rice in the microwave on med-med/high for 15-18 minutes or until all the water is absorbed. meanwhile make the eggplant mixture.
2. In a saucepan over medium heat, heat the oil then add the mustard seeds and cloves. Let them heat up until they pop and you can smell their aromas. Add the onions and chilies, fry until onions are soft and slightly pink in color.
3. Mix in the garlic and ginger paste, cook for another minute stirring occasionally.
4. Add the remaining spices, tomato and eggplant to the pan, mix well and cover with a lid. Let vegetables cook, stirring occasionally until eggplant is soft and tomato has broken down.
5. Add the cooked rice to the pan, mix to combine evenly, cover with the lid. Keep rice hot in the pan until ready to serve.
6. Garnish with fresh coriander/cilantro leaves if desired.

Calories calculated using Sparkrecipes Calculator: 104.7 calories per 1 cup serving

Eggplant BLT

Yesterday I was craving eggplant (aubergine, brinjal, whatever you like to call them). And when you have a craving it seems to be all you think about. But I was reluctant to cook any, I was getting bored with the perennial plant. I have prepared them baked, in lasagna, covered in sauce, fried and spicy, cooked like a twice baked potato etc...- Change was needed. Something new.

Googling around (That's a word, right?), I simply wrote, 'creative uses for eggplant' and I found a post by Real Simple who breaded the slices and fried them until crispy, (OK yawn, been there, done that), THEN, he used the crispy slices like 'bread' to make a sandwich! Ugh! So creative!

The chef's recipe didn't sound appetizing, and I didn't have half the ingredients anyways so I adopted it into the classic, and Real Simple Bacon, Lettuce, and Tomato sandwich.

This is possibly one of my top ten favorite recipes for 2012. 
It is seriously good food.

Here is Matt Romero's recipe with some adaptation by me.

Ingredients                                                         Time: 30 minutes, serves 2
                                                                                          Makes approx six 'sandwiches'
5-10 slices of bacon (however much bacon you like)
1/3 c flour
1/3 c cornstarch
1 large egg beaten
1/2 c fine breadcrumbs
1 medium/ large eggplant, cut into 1/2 inch rounds
1/2 c vegetable oil
kosher salt 

4  leaves romaine lettuce, torn in half 

2  small tomatoes, sliced

 

Directions

1.  Line a plate with paper towels and place the eggplant slices on top, sprinkle with salt and let sit for 15-30minutes, here's why. Rinse and pat dry.
2. In a frying skillet, cook bacon like normal until done to your liking, drain on paper towels and keep warm in the microwave. Drain bacon grease if you'd like or use it for step 4.
3. Mix the flour and cornstarch together. Place the flour mix, eggs, and bread crumbs in separate shallow bowls. Dip the eggplant slices in the flour mix, then in the eggs (letting any excess drip off), and finally in the bread crumbs, pressing gently to help them adhere completely coating. Don't worry about the sides being coated.  
4. In the same skillet, heat half the oil over medium-high heat. Cook half the eggplant until golden brown and crisp, 2 to 3 minutes per side; transfer to a paper towel–lined plate, repeat with the remaining oil and eggplant. Sprinkle the hot eggplant with ½ teaspoon salt.
5. Layer the eggplant, bacon, lettuce, and tomatoes, to form  "sandwiches," with the eggplant on the top and bottom of each stack. 
6. Eat and enjoy!

Calories calculated using Sparkrecipe Calculator: 471.2 calories per serving (3 sandwiches), *Calories calculated with 5 slices of bacon

The tiny ends can be made like 'sliders' Love it.