TUESDAY
Eggplant Sandwiches
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 30 Minutes
Servings: 3
"Roasted eggplant in a French roll with feta cheese, basil and garlic mayonnaise"
INGREDIENTS:
1-1/2 small eggplant, halved and sliced
1 tablespoon and 1-1/2 teaspoons olive
oil, or as needed
1/4 cup and 2 tablespoons mayonnaise
3 cloves garlic, minced
3 (6 inch) French sandwich rolls
1-1/2 small tomato, sliced
3/4 cup crumbled feta cheese
1/4 cup and 2 tablespoons chopped
fresh basil leaves
DIRECTIONS:
You have scaled this recipe's ingredients to yield a new amount (3). The directions below still refer to the original recipe yield (2).
1. Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
2. Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.
Serve with french fries
Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts
Saturday, August 20, 2011
Butternut Squash Pizza with Rosemary
Butternut Squash Pizzas with Rosemary
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
Servings: 4
"Individual 'pizzettes' with roasted onions and butternut squash, seasoned with rosemary and finished with Parmesan or Asiago cheese."
INGREDIENTS:
1 cup thinly sliced onion
1/2 butternut squash - peeled, seeded,
and thinly sliced
1 teaspoon chopped fresh rosemary
salt and black pepper to taste
3 tablespoons olive oil, divided
1 (16 ounce) package refrigerated pizza crust dough, divided (we're going to make our own. Click here for recipe)
1 tablespoon cornmeal
2 tablespoons grated Asiago or
Parmesan cheese
DIRECTIONS:
1. Preheat oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat.
2. Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
3. Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size). Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
Servings: 4
"Individual 'pizzettes' with roasted onions and butternut squash, seasoned with rosemary and finished with Parmesan or Asiago cheese."
INGREDIENTS:
1 cup thinly sliced onion
1/2 butternut squash - peeled, seeded,
and thinly sliced
1 teaspoon chopped fresh rosemary
salt and black pepper to taste
3 tablespoons olive oil, divided
1 (16 ounce) package refrigerated pizza crust dough, divided (we're going to make our own. Click here for recipe)
1 tablespoon cornmeal
2 tablespoons grated Asiago or
Parmesan cheese
DIRECTIONS:
1. Preheat oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat.
2. Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
3. Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size). Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.
Sunday, July 17, 2011
Butternut Squash with Pecans and Blue Cheese
WEDNESDAY
Butternut Squash With Pecans And Blue Cheese
4-1/2 lbs butternut squash
3 tablespoons olive oil
6 stalks fresh thyme or 1/2 teaspoon dried thyme
1 cup pecans
1 cups crumbled Roquefort or other blue cheese (we use Gorgonzola since blue cheese is not exactly Edward's fav)
Instructions:
Heat the oven to 425°F.
Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you don't need to be precise, just keep the pieces uniformly small.
Put into a roasting pan with the oil and strip about 4 stalks of thyme of their leaves, sprinkling over the butternut squash. If you can't get any fresh thyme, sprinkle over dried. Roast in the oven for about 30-45 minutes or until tender.
Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese, tossing everything together gently.
Check the seasoning and add the last couple of stalks of thyme, torn into small sprigs, to decorate.
Serves 6-8
Serve with salad and Naan bread
Butternut Squash With Pecans And Blue Cheese
4-1/2 lbs butternut squash
3 tablespoons olive oil
6 stalks fresh thyme or 1/2 teaspoon dried thyme
1 cup pecans
1 cups crumbled Roquefort or other blue cheese (we use Gorgonzola since blue cheese is not exactly Edward's fav)
Instructions:
Heat the oven to 425°F.
Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you don't need to be precise, just keep the pieces uniformly small.
Put into a roasting pan with the oil and strip about 4 stalks of thyme of their leaves, sprinkling over the butternut squash. If you can't get any fresh thyme, sprinkle over dried. Roast in the oven for about 30-45 minutes or until tender.
Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese, tossing everything together gently.
Check the seasoning and add the last couple of stalks of thyme, torn into small sprigs, to decorate.
Serves 6-8
Serve with salad and Naan bread
Saturday, June 25, 2011
Mango Blueberry Quinoa Salad
THURSDAY
Mango Blueberry Quinoa Salad:
quinoa
cucumber
red rice
chickpeas
lemon & basil oil dressing (see recipe below)
mixed sprouted peas and beans (green peas, adzuki beans and chickpeas or similar)
raisins
blueberries
mango
Lemon & Basil Oil Dressing:
basil infused sunflower oil
lemon juice
salt
roasted garlic puree (garlic and rapeseed oil)
sugar
lemon zest
pepper
Mango Blueberry Quinoa Salad:
quinoa
cucumber
red rice
chickpeas
lemon & basil oil dressing (see recipe below)
mixed sprouted peas and beans (green peas, adzuki beans and chickpeas or similar)
raisins
blueberries
mango
Lemon & Basil Oil Dressing:
basil infused sunflower oil
lemon juice
salt
roasted garlic puree (garlic and rapeseed oil)
sugar
lemon zest
pepper
Asian Orange Tofu Stir Fry
TUESDAY
Asian Orange Tofu Stir Fry
For the sauce:
3/4 cup water
1 tablespoon orange juice
2 tablespoons lemon juice
2 1/2 tablespoons rice vinegar
1 1/2 tablespoons gluten-free soy sauce
3 tablespoons brown sugar
1 1/2 tablespoons orange zest
1 1/2 tablespoons minced ginger
2 garlic cloves, minced
dash of cayenne pepper
1 tablespoon corn starch
1 tablespoon water
Everything else:
8 ounces extra firm tofu, pressed and cut into small cubes
1 small head of broccoli, cut into bite-sized pieces
2 small zucchini squash cut into bite-sized pieces
1 tablespoon vegetable oil
Pour all the sauce ingredients, except the corn starch and tablespoon of water, into a medium saucepan, and set it over medium-high heat. Once it starts boiling, turn off the heat, and set aside.
Heat the vegetable oil in a large frying pan (or wok if you have one) over medium-high heat. Add the tofu and fry until crispy and brown, about five minutes. Remove the tofu from the pan.
Mix the cornstarch and water. Make sure the cornstarch is not lumpy. Put the broccoli and peppers into the pan and fry for a minute or two; then add the sauce. Add the tofu back into the pan. Then stir in the cornstarch slurry. Cook for a minute or two longer until the sauce has thickened. Serve over rice.
Asian Orange Tofu Stir Fry
For the sauce:
3/4 cup water
1 tablespoon orange juice
2 tablespoons lemon juice
2 1/2 tablespoons rice vinegar
1 1/2 tablespoons gluten-free soy sauce
3 tablespoons brown sugar
1 1/2 tablespoons orange zest
1 1/2 tablespoons minced ginger
2 garlic cloves, minced
dash of cayenne pepper
1 tablespoon corn starch
1 tablespoon water
Everything else:
8 ounces extra firm tofu, pressed and cut into small cubes
1 small head of broccoli, cut into bite-sized pieces
2 small zucchini squash cut into bite-sized pieces
1 tablespoon vegetable oil
Pour all the sauce ingredients, except the corn starch and tablespoon of water, into a medium saucepan, and set it over medium-high heat. Once it starts boiling, turn off the heat, and set aside.
Heat the vegetable oil in a large frying pan (or wok if you have one) over medium-high heat. Add the tofu and fry until crispy and brown, about five minutes. Remove the tofu from the pan.
Mix the cornstarch and water. Make sure the cornstarch is not lumpy. Put the broccoli and peppers into the pan and fry for a minute or two; then add the sauce. Add the tofu back into the pan. Then stir in the cornstarch slurry. Cook for a minute or two longer until the sauce has thickened. Serve over rice.
Saturday, January 22, 2011
Sweett & Sour Tofu
THURSDAY
Sweet & Sour Tofu
http://www.eatingwell.com/recipes/sweet_sour_tofu.html
From EatingWell: October/November 2005, EatingWell for a Healthy Heart Cookbook (2008), EatingWell Serves Two, The EatingWell Healthy in a Hurry Cookbook (2006)
This Chinese-restaurant standard is a simple dish to prepare at home. If you like, add a pinch of crushed red pepper or chile-garlic sauce to give the sauce a little heat.
4 servings, 1 1/2 cups each | Active Time: 35 minutes | Total Time: 40 minutes
Ingredients
1 20-ounce can pineapple chunks or tidbits, packed in juice
3 tablespoons rice-wine vinegar
2 tablespoons ketchup
2 tablespoons reduced-sodium soy sauce
1 tablespoon brown sugar
1 14-ounce package extra-firm water-packed tofu, drained, rinsed and cut into 1/2-inch cubes
2 teaspoons cornstarch
2 tablespoons canola oil, divided
2 tablespoons minced garlic
1 tablespoon minced ginger
1 large red bell pepper, cut into 1/2-by-2-inch strips
1 large green bell pepper, cut into 1/2-by-2-inch strips
Preparation
Drain and set aside pineapple, reserving 1/4 cup of the juice. Whisk the reserved pineapple juice, vinegar, ketchup, soy sauce and sugar in a medium bowl until smooth. Place tofu in a large bowl; toss with 3 tablespoons of the sauce. Let marinate for at least 5 minutes and up to 30 minutes.
Meanwhile, add cornstarch to the remaining sauce and whisk until smooth.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Transfer the tofu to the pan using a slotted spoon; whisk any remaining marinade into the bowl of reserved sauce. Cook the tofu, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer to a plate.
Add the remaining oil to the pan and heat over medium heat. Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add red and green peppers and cook, stirring often, until just tender, 2 to 3 minutes. Pour in the reserved sauce and cook, stirring, until thickened, about 30 seconds. Add the tofu and pineapple and cook, stirring gently, until heated through, about 2 minutes more.
Nutrition
Per serving : 255 Calories; 12 g Fat; 1 g Sat; 5 g Mono; 0 mg Cholesterol; 32 g Carbohydrates; 10 g Protein; 4 g Fiber; 368 mg Sodium; 537 mg Potassium
2 Carbohydrate Serving
Sweet & Sour Tofu
http://www.eatingwell.com/recipes/sweet_sour_tofu.html
From EatingWell: October/November 2005, EatingWell for a Healthy Heart Cookbook (2008), EatingWell Serves Two, The EatingWell Healthy in a Hurry Cookbook (2006)
This Chinese-restaurant standard is a simple dish to prepare at home. If you like, add a pinch of crushed red pepper or chile-garlic sauce to give the sauce a little heat.
4 servings, 1 1/2 cups each | Active Time: 35 minutes | Total Time: 40 minutes
Ingredients
1 20-ounce can pineapple chunks or tidbits, packed in juice
3 tablespoons rice-wine vinegar
2 tablespoons ketchup
2 tablespoons reduced-sodium soy sauce
1 tablespoon brown sugar
1 14-ounce package extra-firm water-packed tofu, drained, rinsed and cut into 1/2-inch cubes
2 teaspoons cornstarch
2 tablespoons canola oil, divided
2 tablespoons minced garlic
1 tablespoon minced ginger
1 large red bell pepper, cut into 1/2-by-2-inch strips
1 large green bell pepper, cut into 1/2-by-2-inch strips
Preparation
Drain and set aside pineapple, reserving 1/4 cup of the juice. Whisk the reserved pineapple juice, vinegar, ketchup, soy sauce and sugar in a medium bowl until smooth. Place tofu in a large bowl; toss with 3 tablespoons of the sauce. Let marinate for at least 5 minutes and up to 30 minutes.
Meanwhile, add cornstarch to the remaining sauce and whisk until smooth.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Transfer the tofu to the pan using a slotted spoon; whisk any remaining marinade into the bowl of reserved sauce. Cook the tofu, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer to a plate.
Add the remaining oil to the pan and heat over medium heat. Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add red and green peppers and cook, stirring often, until just tender, 2 to 3 minutes. Pour in the reserved sauce and cook, stirring, until thickened, about 30 seconds. Add the tofu and pineapple and cook, stirring gently, until heated through, about 2 minutes more.
Nutrition
Per serving : 255 Calories; 12 g Fat; 1 g Sat; 5 g Mono; 0 mg Cholesterol; 32 g Carbohydrates; 10 g Protein; 4 g Fiber; 368 mg Sodium; 537 mg Potassium
2 Carbohydrate Serving
Saturday, December 25, 2010
15-minute Black Bean Salad
WEDNESDAY
15-Minute Black Bean Salad
Try this salad recipe that only gets better with time. It is a great one to keep on hand in your refrigerator for a ready-made healthy meal or snack. Beans are great for adding dietary fiber to your Healthiest Way of Eating. One serving of this Black Bean Salad provides 33% of the daily value for this important nutrient. Enjoy!
Prep and Cook Time: 15 minutes
Ingredients:
½ cup minced onion
2 medium cloves garlic, pressed
2 cup black beans or 1 15 oz can (without BPA), drained and rinsed
1 cup frozen corn, thawed
8 cherry tomatoes, quartered
½ cup diced red bell pepper
2 TBS pumpkin seeds, coarsely chopped
1/4 cup chopped fresh cilantro
2 TBS extra virgin olive oil
3 TBS fresh lemon juice
salt and black pepper to taste
Directions:
Mince onions and press garlic and let sit for at least 5 minutes to bring out their health-promoting benefits.
Mix all ingredients together and serve. This salad will keep for a couple of days and gets more flavorful if you let it marinate in the refrigerator for awhile.
Serves 4
15-Minute Black Bean Salad
Try this salad recipe that only gets better with time. It is a great one to keep on hand in your refrigerator for a ready-made healthy meal or snack. Beans are great for adding dietary fiber to your Healthiest Way of Eating. One serving of this Black Bean Salad provides 33% of the daily value for this important nutrient. Enjoy!
Prep and Cook Time: 15 minutes
Ingredients:
½ cup minced onion
2 medium cloves garlic, pressed
2 cup black beans or 1 15 oz can (without BPA), drained and rinsed
1 cup frozen corn, thawed
8 cherry tomatoes, quartered
½ cup diced red bell pepper
2 TBS pumpkin seeds, coarsely chopped
1/4 cup chopped fresh cilantro
2 TBS extra virgin olive oil
3 TBS fresh lemon juice
salt and black pepper to taste
Directions:
Mince onions and press garlic and let sit for at least 5 minutes to bring out their health-promoting benefits.
Mix all ingredients together and serve. This salad will keep for a couple of days and gets more flavorful if you let it marinate in the refrigerator for awhile.
Serves 4
Saturday, November 27, 2010
Quinoa and Black Bean Salad
THURSDAY
Quinoa and Black Bean Salad
Quinoa and Black Bean Salad
Gourmet | July 1994
Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength for the ancient Incas, it is enjoying as a new popularity here in the United States. The secret of the success of this salad is the steaming of the quinoa. (The traditonal cooking method for quinoa, boiling it in a measured amount of water, does not produce the light, fluffy texture that works so well in a salad.) This dish provides a complete protein and can stand alone as a luncheon or light supper entrée.
Yield: Serves 4 to 6 as an entrée or 8 as a side dish
1 1/2 cups quinoa (small disk-shaped seeds)*
1 1/2 cups cooked black beans, rinsed if canned
1 1/2 tablespoons red-wine vinegar
1 1/2 cups cooked corn (cut from about 2 large ears)
3/4 cup finely chopped green bell pepper
2 pickled jalapeño chilies, seeded and minced (wear rubber gloves)
1/4 cup finely chopped fresh coriander
For dressing
5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1 1/4 teaspoons ground cumin, or to taste
1/3 cup olive oil
*available at specialty foods shops and natural foods stores
In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve.
In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in kettle occasionally, adding water if necessary).
While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeños, and coriander and toss well.
Make dressing:
In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.
Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength for the ancient Incas, it is enjoying as a new popularity here in the United States. The secret of the success of this salad is the steaming of the quinoa. (The traditonal cooking method for quinoa, boiling it in a measured amount of water, does not produce the light, fluffy texture that works so well in a salad.) This dish provides a complete protein and can stand alone as a luncheon or light supper entrée.
Yield: Serves 4 to 6 as an entrée or 8 as a side dish
1 1/2 cups quinoa (small disk-shaped seeds)*
1 1/2 cups cooked black beans, rinsed if canned
1 1/2 tablespoons red-wine vinegar
1 1/2 cups cooked corn (cut from about 2 large ears)
3/4 cup finely chopped green bell pepper
2 pickled jalapeño chilies, seeded and minced (wear rubber gloves)
1/4 cup finely chopped fresh coriander
For dressing
5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1 1/4 teaspoons ground cumin, or to taste
1/3 cup olive oil
*available at specialty foods shops and natural foods stores
In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve.
In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in kettle occasionally, adding water if necessary).
While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeños, and coriander and toss well.
Make dressing:
In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.
Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
Thursday, November 11, 2010
Broccoli Tofu Stirfry with Almonds
THURSDAY
Broccoli-Tofu Stirfry with Almonds
Ingredients:
* 500 g broccoli
* 150 g firm seasoned tofu
* 50 g chopped almonds
* 4-5 spring onions
* 1-2 cloves garlic
* 3 tablespoon soy sauce
* 2 tablespoon sake or dry sherry
* pepper or cayenne pepper to taste
* 1 teaspoon vegan sugar
* vegetable oil
* sesame oil
Directions:
Cut broccoli into small florets, peel the stalks and cut into cubes.
Cut tofu into small cubes and spring onions into 2-cm (1-inch) pieces.
Cut garlic into very small pieces.
Mix soy sauce with sake/sherry and vegan sugar.
Heat a wok or large saucepan. Add three tbsp. of vegetable oil and 1
tbsp. of sesame oil. Stirfry broccoli first, then add tofu, then
garlic, almonds and spring onions. Stir until everything is done. Add
the soy sauce mixture, season with pepper/cayenne pepper.
Serve with pasta or rice.
Serves: 4
Preparation time: 20 min
Broccoli-Tofu Stirfry with Almonds
Ingredients:
* 500 g broccoli
* 150 g firm seasoned tofu
* 50 g chopped almonds
* 4-5 spring onions
* 1-2 cloves garlic
* 3 tablespoon soy sauce
* 2 tablespoon sake or dry sherry
* pepper or cayenne pepper to taste
* 1 teaspoon vegan sugar
* vegetable oil
* sesame oil
Directions:
Cut broccoli into small florets, peel the stalks and cut into cubes.
Cut tofu into small cubes and spring onions into 2-cm (1-inch) pieces.
Cut garlic into very small pieces.
Mix soy sauce with sake/sherry and vegan sugar.
Heat a wok or large saucepan. Add three tbsp. of vegetable oil and 1
tbsp. of sesame oil. Stirfry broccoli first, then add tofu, then
garlic, almonds and spring onions. Stir until everything is done. Add
the soy sauce mixture, season with pepper/cayenne pepper.
Serve with pasta or rice.
Serves: 4
Preparation time: 20 min
Serve with Jasmine Rice
Saturday, September 25, 2010
Eggplant sandwiches & sweet potato chips
FRIDAY
Eggplant Sandwiches
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 30 Minutes
Servings: 2
INGREDIENTS:
1 small eggplant, halved and sliced
1 tablespoon olive oil, or as needed
1/4 cup mayonnaise
2 cloves garlic, minced
2 (6 inch) French sandwich rolls
1 small tomato, sliced
1/2 cup crumbled feta cheese
1/4 cup chopped fresh basil leaves
DIRECTIONS:
1. Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
2. Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.
Serve with homemade sweetpotato chips
Eggplant Sandwiches
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 30 Minutes
Servings: 2
INGREDIENTS:
1 small eggplant, halved and sliced
1 tablespoon olive oil, or as needed
1/4 cup mayonnaise
2 cloves garlic, minced
2 (6 inch) French sandwich rolls
1 small tomato, sliced
1/2 cup crumbled feta cheese
1/4 cup chopped fresh basil leaves
DIRECTIONS:
1. Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
2. Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.
Serve with homemade sweetpotato chips
Quinoa Salad with Apples and Almonds
THURSDAY
Quinoa Salad with Apples and AlmondsQuinoa (pronounced KEEN-wah) has a mild flavor, a pleasantly chewy texture, and a higher protein content than most other grains. Combined with fresh fruit, crunchy nuts, and a light citrusy dressing, it makes a healthy picnic side.
Ingredients
1 cup quinoa, rinsed
2 cups water
2 tablespoons honey
1/4 cup lemon juice
1/2 teaspoon coarse salt
3 tablespoons olive oil
1 cup peeled, diced tart apple, such as Granny Smith
1 cup finely chopped celery
1/3 cup golden raisins
1/3 cup finely chopped parsley
1/2 cup coarsely chopped almonds, toasted
Coarse salt and pepper
Instructions
In a medium-size saucepan, combine the quinoa and water, then bring them to a boil. Reduce the heat and simmer, covered, until the quinoa is tender and the water is absorbed, about 15 minutes. Transfer the quinoa to a large bowl, stir, and let it cool completely.
In a small bowl, whisk together the honey, lemon juice, and salt. Gradually whisk in the oil until blended.
Add the apple, celery, raisins, parsley, and almonds to the quinoa and toss the ingredients well. Add the dressing and toss once more to coat the salad. Season it with salt and pepper to taste. Serve at room temperature. Serves 6 to 8.
Serve with fresh bread
Friday, September 17, 2010
Eggplant tofu stir fry
WEDNESDAY
Eggplant Tofu stir fry
We've made something like this before but this time we're going out more on our own.
2 to 3 Japanese eggplants, skin peeled off
1 block tofu, cut into square chunks
2 carrots
2 stalks celery
handful mushrooms
onion, sliced
2 cloves garlic, diced
2 tsp, ginger, diced
soy sauce
Thai chili sauce
sesame oil
peanut oil
chicken broth
cornstarch
This is actually very simple. Saute the celery, carrots and garlic in the peanut oil until slightly tender. Add the chopped onions, and eggplant and mushrooms. Saute until eggplant and mushrooms are slightly wilted. Add tofu and allow to cook fully. Remove everything from wok. Now add the sesame oil, ginger, thai chili sauce, soy sauce, chicken broth and cornstarch. Allow to thicken some. Add celery, carrot, garlic, tofu and eggplant mixture and toss lightly to thoroughly coat. Serve over jasmine rice.
Crispy Eggplant with Spicy Tomato Sauce
SUNDAY
Crispy Eggplant with Spicy Tomato SaucePrep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 40 Minutes
Servings: 4
"Peeled eggplant slices are breaded with wheat germ and Parmesan cheese, then baked in this fiber-filled vegetarian main dish."
INGREDIENTS:
1 eggplant, peeled and cut into 1/4 inch slices
salt to taste
2 eggs
2 tablespoons milk
1/2 cup grated Parmesan cheese
1/2 cup wheat germ
2 cups tomato sauce
1 teaspoon cayenne pepper
1 cup shredded mozzarella cheese
DIRECTIONS:
1.Preheat an oven to 400 degrees F (200 degrees C).
2.Sprinkle the eggplant slices with a little salt on each side. Place onto a baking sheet, and set aside for 10 minutes. After 10 minutes, blot with paper towels to remove the moisture that has accumulated. Meanwhile, beat the eggs and milk together in a mixing bowl; set aside. Mix the Parmesan cheese and wheat germ until evenly combined; set aside.
3.Dip the dried eggplant slices into the egg, allow excess egg to drip off, then press into the Parmesan cheese mixture until coated on both sides. Gently shake off any excess Parmesan cheese, and place the eggplant slices onto a baking sheet. Repeat with remaining eggplant slices.
4.Bake in the preheated oven until tender and golden brown, 15 to 20 minutes. While the eggplant slices are baking, cook and stir the tomato sauce and cayenne pepper in a saucepan over medium heat until hot. When the eggplant is done, pour the sauce over top, and sprinkle with mozzarella cheese to serve.
Serve with pasta
Thursday, September 2, 2010
Stir Fried Eggplant and Tofu
THURSDAY
Stir-Fried Eggplant and Tofu
This was a really big hit with hubby and I last week so since our CSA share this week will include eggplant hubby has asked me to make it once again. Normally I stir fry tofu until it's crisp but this time I allowed it to stay soft. It was really wonderful!
INGREDIENTS
1 green onion
2 cloves garlic, minced
1 teaspoon fresh ginger, finely chopped
1/2 teaspoon sesame oil
4 ounces firm tofu
1/2 teaspoon cornstarch
1/2 cup chicken broth
1 pound Asian eggplants
2 tablespoons peanut oil
1 tablespoon soy sauce
1 teaspoon Chinese chili sauce
1/2 teaspoon sugar
PREPARATION: 1.Mince white part of green onion. Cut green part of onion diagonally into 1-1/2-inch lengths; reserve for garnish. 2.Combine chopped green onion, garlic, ginger and sesame oil in small bowl. 3.Drain tofu on paper towels. Cut into 1/2-inch cubes. 4.Combine cornstarch and chicken broth in small bowl; set aside. 5.To prepare eggplant, trim off cap and stem end; cut lengthwise in half, then into 1-inch-thick spears. Cut spears diagonally into 1-inch pieces. 6.Heat peanut oil in wok or large skillet over high heat. Add eggplant; stir-fry 5 to 6 minutes or until tender. Add tofu; stir-fry 1 minute. Remove eggplant and tofu from wok; set aside. 7. Add soy sauce, chili sauce and sugar; cook and stir until heated through. 8.Return eggplant and tofu to wok. Stir cornstarch mixture; add to wok. Cook and stir until sauce is clear and thickened.
Serve with rice
Stir-Fried Eggplant and Tofu
This was a really big hit with hubby and I last week so since our CSA share this week will include eggplant hubby has asked me to make it once again. Normally I stir fry tofu until it's crisp but this time I allowed it to stay soft. It was really wonderful!
INGREDIENTS
1 green onion
2 cloves garlic, minced
1 teaspoon fresh ginger, finely chopped
1/2 teaspoon sesame oil
4 ounces firm tofu
1/2 teaspoon cornstarch
1/2 cup chicken broth
1 pound Asian eggplants
2 tablespoons peanut oil
1 tablespoon soy sauce
1 teaspoon Chinese chili sauce
1/2 teaspoon sugar
PREPARATION: 1.Mince white part of green onion. Cut green part of onion diagonally into 1-1/2-inch lengths; reserve for garnish. 2.Combine chopped green onion, garlic, ginger and sesame oil in small bowl. 3.Drain tofu on paper towels. Cut into 1/2-inch cubes. 4.Combine cornstarch and chicken broth in small bowl; set aside. 5.To prepare eggplant, trim off cap and stem end; cut lengthwise in half, then into 1-inch-thick spears. Cut spears diagonally into 1-inch pieces. 6.Heat peanut oil in wok or large skillet over high heat. Add eggplant; stir-fry 5 to 6 minutes or until tender. Add tofu; stir-fry 1 minute. Remove eggplant and tofu from wok; set aside. 7. Add soy sauce, chili sauce and sugar; cook and stir until heated through. 8.Return eggplant and tofu to wok. Stir cornstarch mixture; add to wok. Cook and stir until sauce is clear and thickened.
Serve with rice
Qunoa, Corn and Edamame Salad
MONDAY
Qunoa, Corn and Edamame Salad
Quinoa and edamame contribute lots of protein to this mildly spicy, highly textured summer salad.
For the salad:
1 cup quinoa, cooked
2 ears sweet corn
1 small red onion, finely diced
1 red bell pepper, cut in small dice
1/2 cup thinly sliced celery, from the tender inner stalks
4 or 5 radishes, sliced
1/2 cup fresh or thawed frozen edamame
2 ounces feta, cut in small dice (about 1/2 cup, optional)
1 jalapeño or serrano chile, minced
1/2 cup chopped cilantro
For the dressing:
2 tablespoons fresh lime juice
1 garlic clove (more to taste), finely minced or pureed
1/4 cup extra virgin olive oil
Salt to taste
1. Cut the corn kernels away from the cobs. Discard the cobs (or use for stock), and place the kernels in a steamer above 1 inch of boiling water. Cover and steam for four minutes. Remove from the heat, rinse with cold water and drain.
2. Soak the onion in cold water to cover for five minutes. Drain, rinse and drain on paper towels.
3. Combine all the salad ingredients in a large bowl. Whisk together the dressing ingredients and toss with the salad. Serve.
Yield: Serves four to six.
Quinoa and edamame contribute lots of protein to this mildly spicy, highly textured summer salad.
For the salad:
1 cup quinoa, cooked
2 ears sweet corn
1 small red onion, finely diced
1 red bell pepper, cut in small dice
1/2 cup thinly sliced celery, from the tender inner stalks
4 or 5 radishes, sliced
1/2 cup fresh or thawed frozen edamame
2 ounces feta, cut in small dice (about 1/2 cup, optional)
1 jalapeño or serrano chile, minced
1/2 cup chopped cilantro
For the dressing:
2 tablespoons fresh lime juice
1 garlic clove (more to taste), finely minced or pureed
1/4 cup extra virgin olive oil
Salt to taste
1. Cut the corn kernels away from the cobs. Discard the cobs (or use for stock), and place the kernels in a steamer above 1 inch of boiling water. Cover and steam for four minutes. Remove from the heat, rinse with cold water and drain.
2. Soak the onion in cold water to cover for five minutes. Drain, rinse and drain on paper towels.
3. Combine all the salad ingredients in a large bowl. Whisk together the dressing ingredients and toss with the salad. Serve.
Yield: Serves four to six.
Qunoa, Corn and Edamame Salad
Quinoa and edamame contribute lots of protein to this mildly spicy, highly textured summer salad.
For the salad:
1 cup quinoa, cooked
2 ears sweet corn
1 small red onion, finely diced
1 red bell pepper, cut in small dice
1/2 cup thinly sliced celery, from the tender inner stalks
4 or 5 radishes, sliced
1/2 cup fresh or thawed frozen edamame
2 ounces feta, cut in small dice (about 1/2 cup, optional)
1 jalapeño or serrano chile, minced
1/2 cup chopped cilantro
For the dressing:
2 tablespoons fresh lime juice
1 garlic clove (more to taste), finely minced or pureed
1/4 cup extra virgin olive oil
Salt to taste
1. Cut the corn kernels away from the cobs. Discard the cobs (or use for stock), and place the kernels in a steamer above 1 inch of boiling water. Cover and steam for four minutes. Remove from the heat, rinse with cold water and drain.
2. Soak the onion in cold water to cover for five minutes. Drain, rinse and drain on paper towels.
3. Combine all the salad ingredients in a large bowl. Whisk together the dressing ingredients and toss with the salad. Serve.
Yield: Serves four to six.
Quinoa and edamame contribute lots of protein to this mildly spicy, highly textured summer salad.
For the salad:
1 cup quinoa, cooked
2 ears sweet corn
1 small red onion, finely diced
1 red bell pepper, cut in small dice
1/2 cup thinly sliced celery, from the tender inner stalks
4 or 5 radishes, sliced
1/2 cup fresh or thawed frozen edamame
2 ounces feta, cut in small dice (about 1/2 cup, optional)
1 jalapeño or serrano chile, minced
1/2 cup chopped cilantro
For the dressing:
2 tablespoons fresh lime juice
1 garlic clove (more to taste), finely minced or pureed
1/4 cup extra virgin olive oil
Salt to taste
1. Cut the corn kernels away from the cobs. Discard the cobs (or use for stock), and place the kernels in a steamer above 1 inch of boiling water. Cover and steam for four minutes. Remove from the heat, rinse with cold water and drain.
2. Soak the onion in cold water to cover for five minutes. Drain, rinse and drain on paper towels.
3. Combine all the salad ingredients in a large bowl. Whisk together the dressing ingredients and toss with the salad. Serve.
Yield: Serves four to six.
Friday, August 27, 2010
Chickpea, Cherry Tomato and Feta Salad with Naan bread
THURSDAY
Chickpea, Cherry Tomato, and Feta Salad
From http://www.marthastewart.com/recipe/chickpea-cherry-tomato-and-feta-salad
Prep: 10 minutes
Total: 10 minutes
Ingredients
Serves 1
1/4 cup canned chickpeas
1/2 cup quartered cherry tomatoes
1/4 cup crumbled feta
1 tablespoon fresh lemon juice
2 teaspoons olive oil
1 teaspoon dried oregano
1/8 teaspoon salt
Ground pepper
Directions
1.Rinse and drain chickpeas.
2.In a bowl, combine chickpeas with tomatoes, feta, lemon juice, olive oil, oregano, salt, and a pinch of pepper.
Read more at Marthastewart.com: Chickpea, Cherry Tomato, and Feta Salad and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com
We're going to serve this on a bed of lettuce. Also we have one more package of Naan bread that we'll have with it.
Chickpea, Cherry Tomato, and Feta Salad
From http://www.marthastewart.com/recipe/chickpea-cherry-tomato-and-feta-salad
Prep: 10 minutes
Total: 10 minutes
Ingredients
Serves 1
1/4 cup canned chickpeas
1/2 cup quartered cherry tomatoes
1/4 cup crumbled feta
1 tablespoon fresh lemon juice
2 teaspoons olive oil
1 teaspoon dried oregano
1/8 teaspoon salt
Ground pepper
Directions
1.Rinse and drain chickpeas.
2.In a bowl, combine chickpeas with tomatoes, feta, lemon juice, olive oil, oregano, salt, and a pinch of pepper.
Read more at Marthastewart.com: Chickpea, Cherry Tomato, and Feta Salad and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com
We're going to serve this on a bed of lettuce. Also we have one more package of Naan bread that we'll have with it.
Stir fried Eggplant and Tofu
MONDAY
Stir-Fried Eggplant and Tofu
INGREDIENTS
1 green onion
2 cloves garlic, minced
1 teaspoon fresh ginger, finely chopped
1/2 teaspoon sesame oil
4 ounces firm tofu
1/2 teaspoon cornstarch
1/2 cup chicken broth
1 pound Asian eggplants
2 tablespoons peanut oil
1 tablespoon soy sauce
1 teaspoon Chinese chili sauce
1/2 teaspoon sugar
PREPARATION:
1.Mince white part of green onion. Cut green part of onion diagonally into 1-1/2-inch lengths; reserve for garnish.
2.Combine chopped green onion, garlic, ginger and sesame oil in small bowl.
3.Drain tofu on paper towels. Cut into 1/2-inch cubes.
4.Combine cornstarch and chicken broth in small bowl; set aside.
5.To prepare eggplant, trim off cap and stem end; cut lengthwise in half, then into 1-inch-thick spears. Cut spears diagonally into 1-inch pieces.
6.Heat peanut oil in wok or large skillet over high heat. Add eggplant; stir-fry 5 to 6 minutes or until tender. Add tofu; stir-fry 1 minute. Remove eggplant and tofu from wok; set aside.
7. Add soy sauce, chili sauce and sugar; cook and stir until heated through.
8.Return eggplant and tofu to wok. Stir cornstarch mixture; add to wok. Cook and stir until sauce is clear and thickened.
Serve with rice
Stir-Fried Eggplant and Tofu
INGREDIENTS
1 green onion
2 cloves garlic, minced
1 teaspoon fresh ginger, finely chopped
1/2 teaspoon sesame oil
4 ounces firm tofu
1/2 teaspoon cornstarch
1/2 cup chicken broth
1 pound Asian eggplants
2 tablespoons peanut oil
1 tablespoon soy sauce
1 teaspoon Chinese chili sauce
1/2 teaspoon sugar
PREPARATION:
1.Mince white part of green onion. Cut green part of onion diagonally into 1-1/2-inch lengths; reserve for garnish.
2.Combine chopped green onion, garlic, ginger and sesame oil in small bowl.
3.Drain tofu on paper towels. Cut into 1/2-inch cubes.
4.Combine cornstarch and chicken broth in small bowl; set aside.
5.To prepare eggplant, trim off cap and stem end; cut lengthwise in half, then into 1-inch-thick spears. Cut spears diagonally into 1-inch pieces.
6.Heat peanut oil in wok or large skillet over high heat. Add eggplant; stir-fry 5 to 6 minutes or until tender. Add tofu; stir-fry 1 minute. Remove eggplant and tofu from wok; set aside.
7. Add soy sauce, chili sauce and sugar; cook and stir until heated through.
8.Return eggplant and tofu to wok. Stir cornstarch mixture; add to wok. Cook and stir until sauce is clear and thickened.
Serve with rice
Saturday, August 21, 2010
Vegetable soup with fresh bread
MONDAY
Vegetable Soup
•3 Red Potatoes ( 1/2" Cubes)
•1/2 Chopped small Yellow Onion
•2 Sliced Carrots
•2 Minced Garlic Clove
•2 Sliced Leeks
•2 Stalks Celery, Chopped
•2 tsp Salt
•1 tsp Black Pepper
•1 1/2 C. Sliced Green Beans (2")
•1 Ear of Corn, Corn removed
•1/4 C. Finely Chopped Fresh Parsley
•3 Diced ripe Tomatoes
•1 Quart of Chicken or Vegetable Broth
Peel and cube 3 red potatoes into 1/2" cubes.
2. Peel and slice 2 carrots and thinly slice 2 leeks (white part only).
3. Mince 2 garlic cloves and chop 1/2 a yellow onion and 2 stalks of celery.
4. Dice 3 tomatoes.
5. Remove the kernals from one ear of corn. You can do this by slicing them off with a knife.
6. Finely chop about 1/4 cup fresh parsley.
Cooking this easy Crock Pot Recipe
•Fill the bottom of your slow cooker with the potatoes and carrots.
•Now add the rest of the ingredients except for the salt and pepper.
•Turn your slow cooker on low and cook it for 7 hours.
•Now add the salt and pepper, stir well.
•Check to see if its ready by testing a potato or carrot.
•If you think it needs more time, cook it for another hour.
We're going to add some lima beans to this as well as we have some from our CSA share.
Serve with bread
Vegetable Soup
•3 Red Potatoes ( 1/2" Cubes)
•1/2 Chopped small Yellow Onion
•2 Sliced Carrots
•2 Minced Garlic Clove
•2 Sliced Leeks
•2 Stalks Celery, Chopped
•2 tsp Salt
•1 tsp Black Pepper
•1 1/2 C. Sliced Green Beans (2")
•1 Ear of Corn, Corn removed
•1/4 C. Finely Chopped Fresh Parsley
•3 Diced ripe Tomatoes
•1 Quart of Chicken or Vegetable Broth
Peel and cube 3 red potatoes into 1/2" cubes.
2. Peel and slice 2 carrots and thinly slice 2 leeks (white part only).
3. Mince 2 garlic cloves and chop 1/2 a yellow onion and 2 stalks of celery.
4. Dice 3 tomatoes.
5. Remove the kernals from one ear of corn. You can do this by slicing them off with a knife.
6. Finely chop about 1/4 cup fresh parsley.
Cooking this easy Crock Pot Recipe
•Fill the bottom of your slow cooker with the potatoes and carrots.
•Now add the rest of the ingredients except for the salt and pepper.
•Turn your slow cooker on low and cook it for 7 hours.
•Now add the salt and pepper, stir well.
•Check to see if its ready by testing a potato or carrot.
•If you think it needs more time, cook it for another hour.
We're going to add some lima beans to this as well as we have some from our CSA share.
Serve with bread
Sunday, August 15, 2010
Aubergine Tartine with salad
WEDNESDAY
Aubergine Tartine
This recipe was found in the book Artisan Bread in Five Minutes a day. Makes 1 open faced baguette sandwich to serve 3 or 4
2 half inch thick pieces of lengthwise-sliced eggplant
Olive oil for brushing eggplant
salt and pepper to taste
1/2 red pepper
1/2 baguette
2 cloves roasted garlic
1 dozen arugula leaves
3 oz soft ripened chese such as brie or camembert, sliced
1. Preheat a gas or charcoal grill, or a broiler. Brush the eggplant slics with olive oil. Sprinkle with salt and pepper and grill over a medium gas flame or charcoal, or under a broiler, until browned and soft but not overcooked, approximately 5 minutes on each side.
2. Cut the pepper into quarters and then flatten the pieces, making additional cuts as needed to flatten. Grill or broil the pepper under the broiler or on the gas or charcoal grill, keeping theskin side closest to the heat source. Check often and remove when the skin is blackened, about 8 to 10 minutes. Drop the roasted pieces into an empty bowl and and cover it. The skin will loosen over the next ten minuts. Gently hand peel the pepper and discard the blackened skin. Some dark bits will adhere to the pepper's flesh, which won't be a problem. Cut the red pepper into thin ribbons.
3. Split the baguette lengthwise, spread it open, and tear out some of the inside. Smear roasted garlic over the cut surface. Top with eggplant and sliced red pepper. Spread arugula over the pepper.
4. Top with the cheese and broil or grill for 3 to 4 minutes, until the cheese is melted, taking care not to burn the baguettes.
Aubergine Tartine
This recipe was found in the book Artisan Bread in Five Minutes a day. Makes 1 open faced baguette sandwich to serve 3 or 4
2 half inch thick pieces of lengthwise-sliced eggplant
Olive oil for brushing eggplant
salt and pepper to taste
1/2 red pepper
1/2 baguette
2 cloves roasted garlic
1 dozen arugula leaves
3 oz soft ripened chese such as brie or camembert, sliced
1. Preheat a gas or charcoal grill, or a broiler. Brush the eggplant slics with olive oil. Sprinkle with salt and pepper and grill over a medium gas flame or charcoal, or under a broiler, until browned and soft but not overcooked, approximately 5 minutes on each side.
2. Cut the pepper into quarters and then flatten the pieces, making additional cuts as needed to flatten. Grill or broil the pepper under the broiler or on the gas or charcoal grill, keeping theskin side closest to the heat source. Check often and remove when the skin is blackened, about 8 to 10 minutes. Drop the roasted pieces into an empty bowl and and cover it. The skin will loosen over the next ten minuts. Gently hand peel the pepper and discard the blackened skin. Some dark bits will adhere to the pepper's flesh, which won't be a problem. Cut the red pepper into thin ribbons.
3. Split the baguette lengthwise, spread it open, and tear out some of the inside. Smear roasted garlic over the cut surface. Top with eggplant and sliced red pepper. Spread arugula over the pepper.
4. Top with the cheese and broil or grill for 3 to 4 minutes, until the cheese is melted, taking care not to burn the baguettes.
Saturday, August 7, 2010
Spicy Eggplant with rice
MONDAY
Spicy Eggplant
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ready In: 35 Minutes
Servings: 6
"Eggplant cubes are stir-fried until browned, then simmered in a spicy Asian-inspired sauce with onion and garlic until meltingly tender. "
Ingredients:
2 tablespoons vegetable oil
4 Japanese eggplants, cut into 1-inch cubes
2 tablespoons vegetable oil
2 onions, thinly sliced
1 tablespoon minced garlic
2 tablespoons soy sauce 2 tablespoons water
1 1/2 tablespoons oyster sauce
1 tablespoon chili garlic sauce
1 teaspoon white sugar
ground black pepper to taste
1/2 teaspoon Asian (toasted) sesame oil
Directions:
1. Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.
2. Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine
Spicy Eggplant
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ready In: 35 Minutes
Servings: 6
"Eggplant cubes are stir-fried until browned, then simmered in a spicy Asian-inspired sauce with onion and garlic until meltingly tender. "
Ingredients:
2 tablespoons vegetable oil
4 Japanese eggplants, cut into 1-inch cubes
2 tablespoons vegetable oil
2 onions, thinly sliced
1 tablespoon minced garlic
2 tablespoons soy sauce 2 tablespoons water
1 1/2 tablespoons oyster sauce
1 tablespoon chili garlic sauce
1 teaspoon white sugar
ground black pepper to taste
1/2 teaspoon Asian (toasted) sesame oil
Directions:
1. Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.
2. Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine
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