Spicy Eggplant Best Recipes

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SPICY EGGPLANT

2022-05-26



Spicy Eggplant image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients:

  • 2 tablespoons chicken broth
  • 1 tablespoon hoisin sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons Chinese black vinegar
  • 2 teaspoons plum sauce
  • 4 Chinese eggplants (about 1 pound), stems removed
  • Vegetable oil, for deep-frying
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 4 dried whole chile peppers
  • 2 green onions, cut into 2-inch lengths
  • 1/4 pound ground pork
  • Chopped cilantro leaves or sliced green onions

Steps:

  • Combine sauce ingredients in a small bowl; mix well.
  • With a vegetable peeler, remove 1-inch strips of the eggplant skin, leaving a 1-inch strip of skin in between. Cut the eggplant into fourths lengthwise, then cut each section crosswise into 3-inch pieces.
  • Pour enough oil into a 2-quart saucepan to fill 3 inches. Heat over medium heat to 350 degrees F. Deep-fry the eggplant batches until golden brown, about 3 minutes. Remove with a slotted spoon and drain well on paper towels.
  • Place wok over a high heat until hot. Add 1 tablespoon of deep-frying oil and swirl to coat the sides. Add the garlic, ginger, dried chiles and green onion; cook, stirring, until fragrant, about 30 seconds. Add ground meat and cook, breaking up pieces with back of a spoon, until brown and crumbly. Add the sauce and bring to a simmer. Add the cooked eggplant and stir to coat. Scoop onto a warm serving platter. Serve, garnished with cilantro or green onions.

CRISPY SPICY EGGPLANT

2007-10-06



Crispy Spicy Eggplant image

I wouldn't mind adding a side of eggplant to every last dish that I eat while on earth. I found this one on another recipe site.

Provided by Pikake21

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients:

  • 1 large eggplant, sliced
  • 1 cup chickpea flour
  • 1 cup fine semolina
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon chili powder
  • 2 teaspoons salt
  • 2 teaspoons powdered sugar
  • 1/2 teaspoon hing (asafoetida)
  • 1/2 teaspoon turmeric powder

Steps:

  • Slice the eggplant into thick slices and drop them in a large bowl of lightly salted water.
  • Mix all the other ingredients and check the taste.
  • Add more salt or spices if needed.
  • Heat a skillet and coat it generously with oil.
  • Thickly coat the eggplant slices one at a time in the besan mixture and place on the skillet.
  • Shallow fry only 4 slices at a time.
  • Cover the slices with a lid so the eggplant cooks through.
  • Turn them over once and do not recover.
  • Remove them, and place on a plate.
  • You can prepare them ahead and pop them into a moderate oven for 5 mins before serving.
  • Garnish with chopped coriander and serve on a bed of crisp shredded cabbage leaves.

Nutrition Facts : Calories 282.4, Fat 2.5, SaturatedFat 0.3, Sodium 1188.5, Carbohydrate 53.6, Fiber 9.1, Sugar 7, Protein 12.1

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