Stir fried eggplant in a savory blackbean and garlic sauce.
1/3 cup dried black beans
2 cups vegetable stock
1 Tablespoon malt vinegar
1 Tablespoon dry sherry
1 Tablespoon soy sauce
1 Tablespoon sugar
1 1/2 teaspoons cornstarch
1 red chili pepper, seeded and chopped
1/2 inch fresh ginger, chopped
2 whole eggplants
2 teaspoons salt
3 Tablespoons vegetable oil
2 cloves garlic, sliced
4 green onions, sliced diagonally
4 whole radishes, shredded
Soak the beans overnight in plenty of cold water. Drain and place in a saucepan. Cover with cold water, bring to a boil and boil rapidly uncovered for 10 minutes. Drain. Return the beans to the saucepan with the stock and bring to a boil.
Blend together the vinegar, sherry, soy sauce, sugar, cornstarch, chili and ginger in a small bowl. Add to the beans, then cover and simmer for 40 minutes or until the beans and tender and the sauce has thickened. Stir occasionally.
Cut the eggplants into chunks and place in a colander. Sprinkle with the salt and leave to drain for 30 minutes. Rinse well to remove the salt and dry on paper towels.
Heat the oil in a wok. Add the eggplant and garlic. Stir fry for 3-4 minutes until the eggplant has started to brown.
Add the sauce to the eggplant with spring onions. Heat thoroughly and garnish with radish shreds.
To ensure that your eggplant is not bitter try this simple process.
Slice or cut eggplant according to recipes directions.
Place the pieces in a colander or on a cookie sheet lined with paper towels.
Sprinkle table salt on the eggplant pieces; let sit for 30 minutes. This "sweats" out the bitter juices.
Rinse with cold water and pat dry. Proceed as recipe directs.
A delicious baked eggplant dish. Serve with any grilled or roasted meat.
1 cup bread crumbs
2 teaspoons dried oregano
1 large globe eggplant, sliced 3/8" thick
Olive oil
1/4 cup olive oil
1 clove garlic, minced
1 medium onion, chopped
2 pounds tomatoes or
2 large cans canned Italian plum tomatoes
2 tablespoons tomato paste
1/2 teaspoon dried basil
Salt
Pepper
2 tablespoons chopped fresh parsley
1/2 pound mozzarella cheese
1 teaspoon dried basil
1/3 cup Parmesan cheese
Preheat the oven to 350°F. Mix the breadcrumbs with the dried oregano. Brush the eggplant slices with olive oil and coat them with the breadcrumb mixture. Lay them on a baking sheet in a single layer. Bake them, turning once or twice, until they begin to brown and become fragrant.
Sauté the olive oil, garlic and onion together until soft. Add the tomatoes and tomato paste and simmer for 15 minutes until they become more saucy than runny. Toss in the basil and parsley, season with salt and pepper, and simmer for 3 or 4 minutes more.
In a baking pan, layer: Sauce, eggplant, sauce, basil, mozzarella and parmesan, perhaps repeating the last five if you have a lot of eggplant. Drizzle with olive oil and bake at 350° for 25-30 minutes, until brown and bubbling.
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Guru Spotlight |
Sherril Steele-Carlin |