Eggplant Braised in Sauce recipe

Eggplant Braised in Sauce recipe

Put the fried eggplant, fried minced meat, green and red pepper into the pot, stir and fry evenly until the soup is almost dry, turn off the heat.

Add 1 tablespoon soy sauce, 1 tablespoon vinegar, 2 tablespoons sugar, a little salt, a little pepper, a little light soy sauce, and cornstarch. Add oil and stir fry sliced onion, minced ginger and garlic, fry until fragrant. Add eggplant. Pour in the sauce. Sprinkle with the rest of the minced garlic.

How to make Chinese braised eggplant with soy sauce?

In a small bowl, add onion, ginger and half of the garlic (separate the minced garlic into two parts). Add 1 tablespoon soy sauce, 1 tablespoon vinegar, 2 tablespoons sugar, a little salt, a little pepper, a little light soy sauce, and cornstarch. Add oil and stir fry sliced onion, minced ginger and garlic, fry until fragrant.

What's the best way to cook a braised eggplant?

Home cooked Braised eggplant Dissolve 1 teaspoon of salt into 8 cups of water in a large bowl. Soak the cubed eggplant in the salt water for 15 minutes. After 15 minutes, drain the eggplant, and use your hands or a clean dish towel to squeeze the water out of it. Set aside. This step helps the eggplant cook faster and absorb less oil later on.

How do you make garlic sauce with eggplant?

Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed.

How do you cook eggplant in a wok?

In a small bowl, mix the wine, soy sauce, sugar, vinegar, pepper and 2/3 cup of water. Place a wok or a large frying pan over high heat. When the pan is hot, after about 1 minute, add 1 tablespoon of the oil and rotate the pan to spread.

Braised Eggplant with Garlic and Basil Sauce

Eggplant Braised in Marinara Sauce. Serves 4 as a side dish, 2 as a main dish. I love this eggplant recipe. It is based on a method of cooking I learned from Italian friends. The vegetables are braised in a small amount of well-seasoned tomatoes that form a sauce as they cook.

Stir in the chili garlic sauce. Stir-fry until the pork turns white and is nearly cooked (about 1 minute), using a spatula to break the pork into small pieces. Add the eggplant and stir for a minute to mix everything together. Give the sauce a quick re-stir and swirl it into the pan, stirring.

Braised Eggplant in Sweet Bean Sauce – Step By Step. 1. Cut the eggplant into 3 x 1 chuncks. Salt the eggplant with 1/2 tbsp of salt for ½ hour. Drain out the liquid. 2. Pre-heat the oven to 400 F. Brush a generous layer of oil on a large baking sheet.

2 (8- to 10-ounce) globe or Italian eggplants. 3 tablespoons vegetable oil. 2 garlic cloves, minced. 1 tablespoon tomato paste. 2 teaspoons paprika. 1 teaspoon table salt. 1 teaspoon ground coriander. ½ teaspoon sugar. ½ teaspoon ground cumin.

While eggplant is cooking, make the sauce. Combine vinegar, wine, and cornstarch and stir with fork until cornstarch is dissolved. Add soy sauce, brown sugar, chili paste, and sesame oil.

Braised Eggplant in Fresh Tomato Sauce

This recipe makes a great pasta sauce. I made two changes to the recipe. I used one medium eggplant, and 1 14 1/2 oz can of fire-roasted diced tomatoes and prepared the eggplant as directed. I served the eggplant over spaghetti, and was so tasty with garlic bread and wine. Simple, easy and absolutely a great fine cooking recipe.

In a heated wok, saute eggplant in oil until they begin to soften for about a minute. Add carrot, onion and garlic, keep stirfry until aromatic for another minutes. Season with broadbean paste and pour in cooking wine. Cover up all eggplants with hot water and simmer for about 15 minutes on medium heat until soft and liquid reduce 2/3.

Braised eggplants with garlic sauce is my favorite method of making eggplants in this autumn, using very basic seasonings and producing a well balanced dish with strong garlic aroma. There is another popular Chinese eggplant dish named as “ Yu Xiang Eggplants ”, which is named “Chinese eggplants in spicy garlic sauce”.

1. Cut the eggplant into bite sized cubes or sticks. Salt and let drain in a colander for 15 minutes. Make the sauce by combining the oyster sauce, sesame oil, and sugar together. In a separate bowl, stir the corn starch and water until thoroughly mixed together. Add the cornstarch mixture to the oyster sauce.

Let stand 15 minutes. Remove eggplants to a colander, rinse well, and pat dry with paper towels. Place eggplants on a clean baking sheet, drizzle evenly with olive oil, and sprinkle with pepper. Bake at 425° for 20 minutes or until eggplant slices are very tender but still holding their shape. Serve with Fresh Tomato and Pomegranate Sauce.

Sichuan-Style Braised Eggplant

While eggplant is roasting, heat 2 tablespoons oil in a large skillet over medium. Add onion and 1/2 teaspoon salt; cook, stirring often, until softened and translucent, 6 to 8 minutes.

Braised Green Beans and Eggplant in Soy Sauce is a popular Chinese dish prepared by stir frying Green Beans and Eggplant in soy sauce infused with garlic, onions and chillies. If you love dining in at Chinese restaurants then our recipe for today is nothing new, a very common dish served on Chinese restaurants, it is a popular household recipe too.

The video showed eggplant being steamed, fanned out into flat pieces, pan-fried, and then quickly braised in a dark sauce. It struck me that the result looked a lot like Japanese unagi, or eel. The kind that you might find on top of a bed of sushi rice.

Cut eggplant into pieces, soak in water and set aside. Step 3. Heat up the pan with 2 tbsp oil, stir-fry shallots until aromatic. Stir-in pork and mix well. Pour in the chicken broth and bring it to a boil. Cover and simmer over low heat for 10 minutes. Serve when sauce is reduced.

Drain eggplant and squeeze dry. Prepare sauce. Place wok over high heat until hot. Add oil, swirl to coat sides. Add pork and cook until lightly browned and crumbly, about 1 1/2 minutes. Add garlic and ginger, stirring until fragrant, about 10 seconds. Add eggplant, green onions and water chestnuts and mix well.

Braised Eggplant recipe

This delicious eggplant dip recipe takes the classic Sichuanese braised fish-fragrant eggplant dish and transforms it into an amazing dip to serve as a starter before settling down to a full Sichuanese feast or to snack on with our spicy Sichuan flavoured sourdough crackers, which were literally made for this dish.

Heat a large saute pan over medium heat, add olive oil. Saute eggplant, onion, and red pepper for about 5 minutes. Stir in garlic and saute another few seconds to blend the flavors. Stir in the white wine to deglaze the bottom of the pan. Cook another few minutes to reduce wine and blend flavors.

To make the sauce, combine the mirin, cooking sake, miso, sesame paste (or tahini), soy, rice vinegar and water in a bowl. Whisk until well combined and set aside. Cut the eggplant into round, 1 cm thick slices. On high heat add the oil to a large saucepan. When the oil is hot, add the eggplant and cook until golden brown on each side.

Add the eggplant when the pan just starts to smoke. Sear the eggplant as best you can just to get some colour. 5. Add the garlic and sauté for 5min, then add the green onion. 6. Add the sauce plus the water. Deglaze the pan, then cover and cook on medium for 5min. 7. Crush the peanuts in a pestle and mortar.

Softened chunks of Asian eggplant braised with garlic, chilies, soy sauce and finished with a flourish of fresh basil for a satisfying yet easy summer dish.

Sweet and Spicy Braised Eggplant

Step 3: Stir-fry the eggplant. In a large skillet, heat the oil over medium heat with the crushed peppercorns. Once hot, remove the larger pepper pieces and add the chili, garlic, and ginger, stirring for a minute. Add the eggplant and stir-fry for a further two minutes.

Pour the oil into a pot over medium heat. When the oil’s hot, add the eggplants in and stir through the vegetarian oyster sauce, sesame oil, vegetable stock powder, salt, honey and light soy sauce to cook for 2 minutes.

Eggplant stuffed with ground pork and braised with Chinese garlic sauce: 鱼香茄盒. This should be a dish from my Childhood. In the old days, stuffed eggplant is a required dish for the dinner for Chinese spring festival. It is a not daily recipe since eggplant needs lots of oil. However, eggplants are so excellent with Chinese garlic sauce.

Add the eggplant back into pan. In a bowl, stir together the soy sauce, sugar, red wine, and sesame oil. Add this to the pan and stir everything together. Add the green onions and give the pan a good stir. Taste an eggplant, and add more soy sauce if you want a saltier flavor. Serve the stir-fried eggplant with rice.

A healthier braised eggplant dish. Most Chinese recipes will require you to fry the eggplant in oil and then to let it cook down in a sauce. We’ll give the eggplant a similar treatment, but with much less oil in an Instant Pot. You can use either Japanese eggplant or Chinese eggplant.

3 Steps Chinese Braised Eggplant Recipe

We explain “Braised Eggplant & Ground Meat with Miso Sticky Sauce Recipe” you can easily cook. “J-Simple Recipes” is the abbreviation for “Japanese Simple Recipes.” We explain Japanese recipes you can easily cook, as well as typical meals, foodstuffs and table manners.

In a small bowl, mix together the yogurt and lemon juice. Season with a pinch of salt. Cover and set aside. In a second bowl, combine the cucumbers, vinegars, and coriander seeds. Cover and set aside. Heat oven to 400*F. Coat the bottom of a heavy, oven safe pot (like a dutch oven) with oil. Add the eggplant, garlic, and tomatoes.

Using a slotted spoon, transfer the pork to a plate. Braise the pork and eggplant. In a large bowl, stir together the water, soy sauce, wine, brown sugar, five-spice powder and cornstarch. Return the pan to high heat and add the remaining 2 Tbs. oil. Add the eggplant and sauté until lightly browned and just beginning to soften, about 5 minutes.

The eggplant can be par-cooked in the microwave if you don't own a bamboo steamer. To cook, line a large microwave-proof plate with paper towels. Place eggplant on top and microwave on high power until eggplant is completely tender, 5 to 8 minutes (be careful, plate will be very hot). Serves 4, active time 30 minutes, total time 30 minutes. Notes:

Stir, scraping the bottom of the pan if necessary to release any stuck bits of eggplant. Cook until the eggplant is really tender, 10 to 15 minutes more, adding a little more liquid if necessary (unlikely, but not impossible). Stir in the soy sauce and tofu and cook, stirring occasionally, until the tofu is heated through, about 5 minutes.

Chinese Eggplant in Garlic Sauce Recipe

Cover and braise for 45 minutes. Uncover and simmer for 15 more minutes until tofu has absorbed sauce flavour. 2 Preheat oven to 350°F (180°C). 3 Slice eggplant in 1-inch (2.5-cm) rounds, then cut each round into three strips. Toss eggplant with olive oil in a large bowl and season with salt and pepper.

Eggplant is my favorite vegetable. It is nutritious and contains protein, fat, carbohydrates and vitamins. There are many ways to cook eggplant. You can make eggplant salad, steamed eggplant, and fried eggplant. Usually cooking eggplant uses a lot of cooking oil, which tastes very fragrant, but some people find it too greasy. Today I will share a recipe of braised eggplant.