Tag: Recipes

Asian Eggplant Stir Fry // Uses Asian Eggplant, Garlic, Green Peppers, White Onions // Vegetarian

Bolognaise Stuffed Eggplant (scroll down a little for recipe) // Uses Basil, Carrots, Cherry Tomatoes, Eggplant, Garlic, Onions, Tomatoes (substitute fresh for canned)

Eggplant Parmesan // Uses Basil, Eggplant, Garlic, Yellow Onion // Vegetarian

Mapo Eggplant // Uses Asian Eggplant (can sub Italian), Garlic, Scallions

Ratatouille // Uses Basil, Eggplant, Garlic, Orange and/or Red Peppers, Summer Squash, Tomatoes, Yellow Onion, Zucchini // Vegetarian

Roasted Eggplant and Tomato Orzo Pasta // Uses Basil, Cherry Tomatoes, Eggplant, Garlic, Parsley // Vegetarian

Roasted Eggplant and Tomatoes with Cheese // Uses Basil or Thyme, Eggplant, Tomatoes // Vegetarian

Stir Fried Chicken with Eggplant and Thai Basil // Uses Eggplant, Garlic, Thai Basil
Recipe by Martha Rose Shulman
Serves 4

Ingredients

• 1pound eggplant, preferably long Japanese or Chinese eggplants, diced
• Salt to taste
• 3 large garlic cloves, peeled, halved, green shoots removed
• 2 serrano chiles, stemmed and minced
• 1 tablespoon minced ginger
• 1 tablespoon fish sauce
• 2 teaspoons soy sauce
• 1 teaspoon sugar
• Freshly ground black pepper to taste
• 2 tablespoons peanut or vegetable oil
• ¾pound boneless, skinless free-range chicken breasts, rinsed and dried, cut into small dice or minced
• 1 cup Thai basil leaves, roughly chopped

Preparation

1. Salt the eggplant generously and leave in a colander to sweat for 15 to 30 minutes, while you prepare the remaining ingredients. Rinse and drain on a clean kitchen towel.
2. Place the garlic in a mortar with ¼ teaspoon salt and mash to a paste. Add the ginger and chiles, and continue to mash with the garlic. In another small bowl, mix together the fish sauce, soy sauce, sugar and pepper. Set aside.
3. Heat a large, heavy skillet or wok over high heat, until a drop of water evaporates immediately upon contact. Add 1 tablespoon oil, turn the heat down to medium-high, and add the garlic paste. Stir-fry for 30 seconds, and add the chicken. Stir-fry for three to four minutes, until the chicken is cooked through and no traces of pink remain. Transfer from the pan or wok to a plate or bowl.
4. Add the remaining tablespoon of oil to the pan. Add the eggplant. Cook, stirring, until the eggplant is lightly browned and almost cooked through, about 10 minutes. Stir the chicken back into the pan, and add the fish and soy sauce mixture. Add ¼ cup water, cover the wok or pan, turn the heat down to medium and steam for five minutes. Uncover, and stir in the basil leaves. Stir for 30 seconds to a minute, remove from the heat and serve with rice.

Smoky Sautéed Asian Eggplant // Uses Asian Eggplant, Garlic, Onions, Tomatoes // Vegetarian

Stir-Fried Quinoa with Eggplant and Cabbage // Uses Cabbage, Cilantro, Eggplant, Garlic, Onion // Vegetarian

Stuffed Eggplants with Carrots, Peppers, and Tomatoes // Uses Carrots, Eggplant, Garlic, Onions, Red and Green Peppers, Tomatoes // Vegetarian

Wine-Braised Eggplant and Tomato Pasta // Uses Cherry Tomatoes, Eggplant, Garlic, Parsley // Vegetarian