Soy Sauce Chow Mein. Spring Vegetable Stew with Parmigiano. Herby Lemon Spaghetti with Snap Peas. Heart-Healthy Chow Mein. Pulled Pork Bowls. Mom's Bulgogi with Cucumber Kimchi Salad. Hot Dogs and Rice. Ingredients 2 lb. Chinese or Japanese eggplant about 6 medium Kosher salt 1 Tbs. Asian toasted sesame oil 10 large cloves garlic, minced about 3 Tbs.
Put the eggplant in a colander in the sink or over a bowl, toss with 1 Tbs. Rinse the eggplant thoroughly, pat dry, and transfer to a large bowl. Sprinkle the cornstarch over the eggplant and toss to coat evenly. Heat the oil in a inch skillet or wok over medium-high heat. Add just enough eggplant to create a single layer so that no slices overlap.
Transfer the eggplant to a paper-towel-lined rimmed baking sheet. Repeat with the remaining eggplant, adding more oil to the pan as needed. Wipe the pan clean, then add the sesame oil over low heat. Add the garlic and ginger, and cook, stirring, until fragrant, about 20 seconds.
Return the eggplant to the pan. Add the soy sauce, and toss to combine, about 1 minute. Serve topped with the scallion, and season to taste with soy sauce. Recipe Notes Edit Delete.
Most people live to deep fry it, but that required a lot of oil. So, a big no. I like to bake my eggplants because it is a better option. It is convenient, and the eggplants are nice, golden brown, and well cooked.
For that, you have to place eggplants in a large bowl, pour olive oil, and season with salt and black pepper. Mix everything and place it on a baking tray. Bake for about 20 minutes at degree F to get them perfectly cooked eggplant. Furthermore, you can also air fry diced eggplants. Air-frying takes less time and results in perfectly cooked eggplants.
This recipe is super simple, and all the ingredients are readily available at the grocery store. Here is everything you will need:. Now making eggplant stir-fry is super easy. All you have to do is follow the steps mentioned below:.
Step 1: Dice the eggplants, soak them in saltwater. Drain and pat dry. Combine it with olive oil, salt and pepper and bake for 30 minutes at degrees F. Step 2: In a wok, heat oil, add onions, garlic, red chilis, bell peppers, and carrots. Sautee for about 5 minutes until the carrot is soft. Step 4: Next, add baked eggplant and mix well so that the sauce coats the eggplant as well.
Storing eggplant stir-fry is straightforward. All you have to do is place it in an airtight container and store it in the refrigerator.
Add half of the eggplant and cook, stirring occasionally, until tender and browned in parts, 4 to 5 minutes. Transfer to a large bowl. Repeat with 2 tablespoons oil and the remaining eggplant. Cover the eggplant to keep warm and set aside. Heat the remaining 1 tablespoon oil in the skillet over high heat. Add garlic and ginger; cook, stirring often, until softened and fragrant, 30 seconds to 1 minute.
Add the onion mixture and basil to the eggplant and stir in the sauce. Serve immediately. This was delicious!
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