Archive for the ‘eggplant’ Category

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nasu dengaku (japanese miso eggplant)

January 19, 2016
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NASU DENGAKU

EDIT 2018: I absolutely love this. I make it regularly. Here’s basically what I do:

cut an eggplant in half
brush the top with oil
cut two large X’s into it.

roast at 325 until soft – could be 40 mins or more for giant purple eggplant, much less for the thin varieties of eggplant

in lieu of dashi, i put a half-cup of stock or broth (veg, chicken, fish, whatever) into a saucepan with some seaweed and simmer until visibly reduced. strain out the seaweed. add to the saucepan:

1 T of mirin or dry vermouth
1 T of sake
dash of sesame oil

 

simmer and reduce until it smells a boozy, like the alcohol has cooked off, maybe five mins.

pour this over the top of the eggplant.
broil for a few minutes.

can top with sliced green onions, white and/or black sesame seeds, or a drizzle of hot chili oil

it’s a great side dish to have with anything at all – but i especially love it for breakfast with a bowl of white rice and a poached egg, with some seaweed flakes and sesame seeds sprinkled on top!

(still adapted from otaku food; below you can find my original post)

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original post:

here is a recipe from otaku food!

Ingredients

  • 1 small eggplant, or 2 Japanese eggplants
  • 1/4 cup dashi
  • 1 tablespoon mirin
  • 1 tablespoon sake
  • 2 teaspoons sugar
  • 1 tablespoon miso
  • 1 tablespoon oil
  • Chopped green onion and sesame seed for garnish

Quick Directions

  1. Slice eggplant in half, then cut the surface in a criss cross pattern.
  2. Brush the surface with oil, then bake at 350 degrees for 30 to 45 minutes until the eggplant is tender.
  3. Bring dashi, mirin, sake and sugar and bring to a gentle boil. Add miso and whisk to blend. Remove from heat.
  4. Remove eggplant from oven, then turn the broiler on. Brush eggplant with sauce, and sprinkle with sesame.
  5. Broil for a few minutes until the sauce has caramelized. Remove from oven and garnish with green onion.

check out the whole site at otaku food for great info about how it’s usually “grilled and roasted over the fire” in the summer at barbecues!

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don’t have dashi on hand? here’s a recipe i modified from fat-free vegan. sounds very sweet but very amazing!

Ingredients

  • 2 tablespoons mirin
  • 2 tablespoons sake (may substitute stock with dry vermouth or white wine)
  • 4 tablespoons mellow white miso
  • 1 tablespoon sugar or agave nectar
  • 4 Japanese eggplants, stem end trimmed and cut in half lengthwise
  • 1/2 teaspoon sesame oil (optional)
  • toasted sesame seeds, for garnish
  • sliced green onions, for garnish

Instructions

  1. Place the mirin and sake in a small saucepan and bring to a simmer over medium heat. Simmer for about 2 minutes to allow some of the alcohol to cook off. Then add the miso and stir until smooth. Stir in the agave nectar, reduce the heat to very low, and continue to cook, stirring occasionally, while you broil the eggplants:
  2. Brush the cut sides of the eggplants with the sesame oil, if desired. Put the eggplants cut-side down on a baking sheet and place under the broiler of your oven for about 3 minutes, checking often to make sure that they do not burn. Turn them over, and cook for another 3 minutes or until the tops are a light to medium brown. Do not burn! (If your eggplant still isn’t tender all the way through, try baking it–no broiler–a few more minutes; then proceed with the recipe.)
  3. When the eggplants are tender, top each one with the miso sauce and put them back under the broiler until the sauce bubbles up–this should take less than a minute, so watch them closely. Serve hot, sprinkled with toasted sesame seeds and green onions.+from fat-free vegan and adapted by friedsig

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update 1/31/16… here’s what ended up happening:
1 medium eggplant
1/2 c homemade chicken stock simmered for a few minutes with seaweed & strained
2 T white wine
1 t sesame oil
1/2 t. la jiao jiang (I know it isn’t Japanese, but I love this stuff!)
2 t sugar
1 T miso

cut eggplant in half, score tops and brush with olive oil, and bake at 350 til soft.

simmer all ingredients together for a few minutes except miso. turn off heat. add miso.

if your miso and stock and la are salty, you shouldn’t need to add salt at all.

pour over eggplants & broil for about 5 minutes.

I added too much stock, as you can see from the photo. A half-cup is too much for the sauce to caramelize. It’s not very photogenic, but it tastes amazing. I will try this again with actual mirin and sake. Next time, I will cut down on the sugar and the stock. Highly recommended!

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dahiwale achari baingan (eggplant in spicy yogurt sauce)

August 8, 2014

Yet another recipe that looks amazing from ãhãram! Aubergines, baingan, eggplant – whatever you call it, it’s one of my favorites.

Baingan or Aubergines – 250 gms
Onions – 2 Large
Dahi, Curd or Yogurt – 1 Cup
Ginger-Garlic Paste – 1 tbsp
Chilli Powder – 1 tsp
Turmeric – 1/2 tsp
Saunf or Fennel Seeds – 1 tsp
Jeera or Cumin Seeds – 1/2 tsp
Kalonji or Nigella Seeds – 1 tsp
Rai or Mustard Seeds – 1/2 tsp
Methi or Fenugreek Seeds – 1/2 tsp
Green Chillies – 2
Garam Masala – 1/2 tsp
Amchur or Dried Mango Powder – 1/2 tsp
Hing or Asafoetida – A Large Pinch
Oil – 2 tbsp + 1 tsp
Salt to Taste
Method

In a large vessel, create a marinade by mixing ginger-garlic paste, chilli powder, turmeric powder, 1/2 tsp salt and 1 tsp oil.
Cut the eggplant into 1/2″ pieces.
Mix the eggplant pieces well with the marinade.
Set aside for 10 minutes.
Peel and slice the onions into thin long pieces.
In a wok or kadhai, heat 1 tbsp oil.
Add the marinated aubergine pieces and stir-fry till the aubergine just starts to turn soft.
Take out the aubergines and set aside.
To the same wok, add the remaining oil.
Add mustard, fennel, nigella, cumin, and fenugreek seeds.
Stir-fry for a minute or till the seeds start to pop.
Add the sliced onions and slit green chillies.
Stir-fry till the onions are transparent & turn off heat.
Add asafoetida, garam masala and amchur powder.
Mix well.
Beat and add the yogurt to the fried onions.
Mix & add remaining ingredients.

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from ãhãram!

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melitzanosalata (greek eggplant dip)

July 10, 2014

this vegetarian, gluten-free, paleo, and super-healthy dip from lemon and olives sounds very much like a tahini-free baba ghanouj. it doesn’t get much more healthy than this.

2 medium sized eggplants
⅛ cup chopped parsley (optional)
1 garlic clove, grated
2 tablespoons lemon juice
½ cup olive oil (or desired amount)
Salt and pepper to taste

Pierce eggplants with fork a few times and place in broiler until soft (and turns black) OR on BBQ for 10-15min turning every few minutes.
Remove and let cool.
Remove outer skin (black part) by hand.
Cut the eggplants into pieces.
Place in a large bowl and add parsley and garlic
Slowly add olive oil and lemon and crush with fork.
Mix in salt and pepper.
Serve with bread!

OR

simply roast eggplants til black, strip skin, and throw all ingredients into food processor or blender.

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from lemon and olives

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georgian-style eggplant stuffed with carrot and parsnip

May 3, 2013

this recipe is from the country of georgia, which borders turkey, armenia, and russia.

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¼ cup olive oil
4 medium to large eggplants, halved
5 medium carrots, grated
1 parsnip, grated
1 large onion, chopped finely
1 green capsicum (pepper), chopped finely
4 cloves garlic, minced
3 bay leaves
½ cup water
¼ cup tomato paste
1 teaspoon dried thyme or a few sprigs fresh thyme
1 tablespoon sugar or agave nectar (i used less and it was good)
salt and black pepper to taste

sauce:
3 cups water
¾ cup tomato paste
2 teaspoons sugar or agave nectar
salt and pepper to taste
(i added a splash of apple cider vinegar to mine, and another sprig of fresh thyme from my garden.)

1. Preheat oven to 200˚C (approx. 390˚F).

2. With a spoon, scrape out the flesh of the eggplant halves, chop it roughly and set aside. Place the hollowed out eggplant halves in a greased baking dish, season them and drizzle with olive oil.

3. Place a fry pan over medium heat, pour in the olive oil, and cook the onion until soft and translucent. Add the eggplant flesh, garlic, grated carrots, parsnip and green capsicum and cook for a further 10 minutes (the vegetables will soften). Add the tomato paste, bay leaves, thyme, sugar and seasoning and cook for another 25-30 minutes.

4. Stuff the eggplants with the vegetable mixture evenly. Mix the tomato paste, sugar and seasoning with the water and pour into the baking dish. (At this point I usually drizzle a little more olive oil over the eggplants.)

5. Cover with foil and bake for 30 minutes. Uncover the dish and bake for a further 30-45 minutes. The dish is ready when the eggplants have softened and the sauce has thickened (it should not be watery).

6. Let rest for 30 minutes before serving as the eggplants will absorb more moisture and the sauce will thicken a little. Or refrigerate when cool and eat cold the next day (the flavours will be even better).

Serve with plain yogurt.

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from here

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really good. eggplant with parsnip and carrot is better than i thought it would be. is it worth the hour and a half? well, it’s a special dish for your vegan or gluten-free friends, and it tastes really good, not quite like anything else i have ever tasted. maybe it’s best for special occasions, or a long sunday cooking at home.

it’s delicious, and i highly recommend you try this dish on some day you want to spend an hour and a half waiting for a healthy veggie meal.

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simple eggplant yangshuo style (chinese eggplant)

October 5, 2012

1 pound eggplant, sliced into 1-inch pieces
4 cloves garlic, crushed and minced
4 tablespoons ginger, crushed and minced
4 green onions, sliced
4 tablespoons peanut oil
2 teaspoons black bean sauce
1 or 2 teaspoons chili paste
2 teaspoons oyster sauce (veg? sub hoisin sauce.)
1/2 cup water

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Heat wok or a wide skillet over high heat. When the pan is very hot, add the oil and turn the heat to medium. Add the eggplant to the pan, frying over medium until browned and soft. If the oil smokes, turn down the heat to low.

Reduce the heat, and move the eggplant out of the center of the pan or wok. Add the garlic, ginger, chili paste and black bean sauce to the center of the pan, and continue cooking for two to three minutes more, until the ingredients are very fragrant.

Return the eggplant to the middle of the pan, add the water and oyster sauce, and turn the heat to high. Cook the mixture until the water is mostly evaporated. Add green onions, mix together and serve.

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Adapted by the bitten word from The Yangshuo Cooking School

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not bad; nothing to write home about. i left out the black bean paste, and i think that’s probably where a lot of the flavor comes from. oh well.

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baby eggplant with bulgur salad

September 5, 2012

•2 pounds of baby eggplants (900 g.)
•12 ounces of yogurt (340 g.)
•1/2 cup of fine bulgur (#1)(115 g.)
•1 1/2 tablespoon of pomegranate molasses
•1/2 cup of hot water (4 ounces or 115 g.
•3 cloves of garlic
•1 teaspoon of salt
•1/2 teaspoon ground cumin
•1/2 teaspoon of hot Aleppo pepper or smoked chili powder
•1/2 ounce (15 g.) of finely chopped scallions
•1/2 tablespoon of unsalted butter
•1 ounce of pine nuts (27 g.)
•10 g. of chopped flat-leaved parsley (.3 ounces)
•5 g. of chopped dill (.2 ounces)
•5 g. of chopped mint leaves (.2 ounces)
•5 g. of chopped basil (all the herbs should weigh 1 ounce)
•1 ounce (27 g.) of chopped sun-dried tomatoes (optional)
•olive oil, as needed
•pita bread, as needed

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1. Pour the yogurt on a sieve lined with cheesecloth or a large paper coffee filter. Let it drain a minimum of 4 hours.
2. When the yogurt has drained, preparations for the salad can proceed. Peel the eggplants, keeping the cap on and sprinkle with salt. Place on a colander and let them sweat for 30 minutes or longer.
3. Place the bulgur in a bowl. Dilute the pomegranate molasses in the hot water and pour over the bulgur; set it aside.
4. Cut the garlic in small pieces, removing the green root inside, and place in a mortar with a teaspoon of salt; pound the garlic and the salt until the mixture is pasty, about one minute. Set aside.
5. Wipe the eggplants dry and heat some olive oil in a large skillet. Fry the eggplants on all sides until browned and soft. Remove from the skillet and place on a plate lined with paper towels to soak up the excess oil. Set on a serving plate.
6. Place the drained yogurt in a salad bowl. Add the mashed garlic, the chopped parsley, mint, dill and basil as well as the chopped scallions and dry spices.
7. Add the chopped sun-dried tomatoes and mix well. Add the bulgur and mix the salad. If necessary, add more undrained yogurt if the salad is too stiff and needs it. Taste and adjust seasonings.
8. With a small sharp knife, make a slit alongside the length of the eggplant. Open up the eggplant gently with a spoon and fill the cavity with the bulgur and yogurt salad.
9. Melt the butter in a small skillet and fry the pine nuts gently for 3 minutes until caramel-colored. Do not let them burn. Garnish the eggplants with some of the pine nuts. Serve the eggplants at room temperature with pita.

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recipe invented by lebanese blogger Joumana at taste of beirut

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baba ghanouj

December 6, 2011

baba ghanoush, baba ganush, baba ghannouj or baba ghannoug, or بابا غنوج

some kids, wrinkling their noses, asked me yesterday, “what are you eating? it looks like brown mush.” you know what else looks like brown mush? hot fudge. don’t judge a book by its cover!

two eggplants
one head of garlic
one hot pepper
one zucchini (optional, or whatever extra veggies you have in the house)
parsley (optional)

stick all these things in an oven (not the parsley!) and roast at a high temperature (425? 400? depends on your oven and elevation.) until blackish outside. discard skins. stick everything in a food processor or blender.

add lime or lemon juice and salt to taste, and a fat spoonful or two of tahini and olive oil. adjust seasonings to taste.

puree.

you can add anything to this and it’d be fantastic. sometimes i’ll stick in whatever vegetables are going bad in my fridge (hence the addition of the zucchini to the recipe). often i’ll add a pinch of cumin, cinnamon, paprika, black pepper, and/or sumac. cayenne is a must for me, but the hot pepper and cayenne are, of course, both optional.

if you, like those kids, are really offended by its color, why not add paprika, roasted beets, or tons of green leafy vegetables?

wonderful served as a dip, along with hummus, pita (or dosai or any other bread,) and veggies. don’t worry, dieters, celiacs-faces, and other gfs! you can dip anything in this – kebabs, carrots, celery, tomatoes, anything. make “tortillas” out of lettuce, kale, cabbage, or mustard greens and wrap up some beans and baba. you can use it as a sandwich spread – a great lo-cal mayo substitute with way more flavor.

a great baba trick? buy a week’s worth of veggies, roast them all in one day, tupperware ’em, and your mid-week baba fix will be ready in less than five minutes.