Posted by
roxiao on May 19th, 2009
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For lack of a better name… I’m just gonna call this Chinese Eggplant. The closest thing I can think of us Yu Xiang Qie Zi… which I think somehow gets translated to Eggplant with Garlic Sauce or something like that.
Ingredients
Eggplant
5 or 6 cloves of garlic
3 tbsp of oil
1/2 tbsp of salt
1 tbsp soy sauce
Directions
Prep stuff: cut the eggplant into half inch chunks and dice the garlic.
Add the oil and garlic to the pan and turn the heat to high.
When the oil is hot enough and you start to get some aroma out of the garlic, add the eggplant and season with salt.
Continue cooking on high heat with a lid. You’ll need to remove the lid and stir around the eggplant at about half minute intervals to make sure it doesn’t burn.
When the eggplant turns color and becomes slightly soft (not mushy), turn the heat to medium high and add the soy sauce.
Repeat step four for about another two minutes.
Add more salt and soy sauce to taste.
Simple, right? Tastes pretty good too. You can add bits of meat to it too if you want… I think some bits of tomato might not be bad. It’s a good base recipe to work
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Posted by
manda on April 29th, 2009
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Yay my first recipe entry! Really easy and simple. I’ve done this recipe many a time with my Mom, the italian cook extraordinaire, and it’s one of the few recipes I can do without ever measuring. Buuut for the purpose of entry I guess I will
Ingredients:
1 eggplant, medium to large
kosher salt, pepper
2 eggs
3/4 cup flour
1 cup italian breadcrumbs
1/3 cup grated parmesan cheese
olive oil
vegetable oil
Directions:
Slice the eggplant in 1/4 in. thick rounds.
Generously sprinkle kosher salt on both sides of each round and lay flat on a wire rack. Let sit for 1-2hours to draw all the bitter juice out.
Get the dredging bowls ready! Bowl 1: combine flour, 1/2 tsp kosher salt, and 1/4 tsp pepper. Mix well!
Bowl 2: scramble the eggs and add 1-2 tbsp of cold water.
Bowl 3: mix the breadcrumbs and parmesan cheese together.
Rinse and dry slices and dredge in this order: flour, egg, breadcrumbs.
Add 2 tbsp olive oil and 2 tbsp veggie oil (per batch) in a pan and put heat on medium high – not too hot or it’ll burn!
Add coated slices to pan – cook for 2 minutes on each side, depending on your slice thickness. To check if it’s done, try a bite – it’ll be done when it is crispy on the outside and creamy on the inside.
To serve, top with pasta sauce
Continue reading Eggplant Parmesan
