Chinese Eggplant -- Healthy, Low-fat Recipe

This Chinese eggplant recipe is awesome because it's purple--not purple like a black eye--but purple like Barney the Dinosaur, which is nice.



Choose eggplants that are firm and have a glossy skin. The skin is thin and tasty, and Chinese eggplants have smaller seeds than the black, bowling ball eggplant you might be used to preparing. They're a great ingredient for a stir-fry and can stand in for meat without being as awful as tofu. So give 'em a try.

Ingredients:
3 small CHINESE EGGPLANTS
3-4 Tbsp OLIVE OIL
5 cloves GARLIC (finely chopped)
1 inch GINGER (thinly sliced)
2 tsp MUSTARD SEEDS
1 Tbsp ground CORIANDER
1 bunch GREEN ONIONS (chopped)
1 JALEPENO or other hot pepper (sliced)
SALT to taste
-- optional garnishes --
SOY SAUCE or CHILI GARLIC SAUCE

Heat olive oil on medium high heat. When oil is hot, add garlic and ginger. Add mustard seeds and coriander powder and sauté 2 minutes. Add chopped green onion bottoms and reserve the chopped green onion tops for later. Add hot pepper and continue sautéing for a couple minutes. Add sliced eggplant (with skin). Choose eggplants that are firm, glossy skinned, and heavy for their size. Slice into rounds no more than 1/4 inch thick. Add salt and stir eggplant. Stir for a few minutes. Add water as needed, but not too much, the eggplant will release water as it cooks. Reduce heat, cover and cook 10-12 minutes, stiring as needed. The eggplant will be ready when it is soft, but not falling apart. Mix in green onion tops and remove from heat. Add soy sauce or chili garlic sauce if desired. Serve as a main dish over pasta or rice (or on it's own as a side dish).
Give this Chinese eggplant recipe a try and let me know what you think, and bon appétit!

Want to try a decadent version of Chinese Eggplant?
Try Chinese Eggplant w/ General Tso's Sauce.

Chinese Eggplant Recipe with Sweet Sauce

Baingan Bharta (roasted eggplant)

Baingan Bharta is a tasty roasted eggplant recipe.  Roasted eggplant is easy to prepare and super-flavorful in this simple, classic Indian dish.  I love it.  Give it a try and let me know what you think, and check out my other cooking videos at the Chef Buck Playlist:

http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552

Baingan Bharta

ingredients:

1 large EGGPLANT (roasted)

1 med/lg ONION (chopped

3-4 cloves GARLIC (finely chopped)

1 hot PEPPER (finely chopped)

1 14 oz can diced TOMATOES (or 2 fresh tomatoes)

1 cup chopped CILANTRO (coriander leaves)

1 tsp MUSTARD SEEDS

1 tsp CUMIN SEEDS

1 tsp CORIANDER POWDER

½ tsp TURMERIC

½ tsp GARAM MASALA

5-6 Tbsp OLIVE OIL

directions:

Slice the eggplant lengthwise down the middle into two halves, brush all surfaces with olive oil, place on a baking pan flat side down, and bake at 400 degrees F for 30 minutes. 

Remove from oven. 

The eggplant will be very hot, so set aside to cool.

In a skillet, heat olive oil on medium high heat.  Add mustard and cumin seeds and cook 20-30 seconds—not too long or they will overcook.  A pinch of asafoetida can be added as well, if desired.  When cumin seeds begin to open, add onions and sauté for a couple of minutes.  Add garlic and hot pepper and continue sautéing.  Add coriander and turmeric powder and mix well.  I like to go light on the spices, but feel free to add more if desired.  If you like a spicier dish, add 1 tsp of chili powder.  I like to take it easy on the spices so as not to overpower the flavor of the eggplant.  Add salt to taste and continue cooking a couple more minutes.  Stir in tomatoes, reduce heat, and simmer 4-5 minutes. 

While tomatoes simmer, return to the eggplant.

At this point the roasted eggplant will be much easier to handle (although it may still be hot, so use care).  Using a spoon, the meat of the eggplant can be easily scooped away from the skin.  Discard the skin.  Roughly chopped the eggplant and add to the skillet, mixing well with the tomato mixture.  Cook for 3-4 minutes and then add garam masala.  Mix and continue cooking another couple of minutes.  Add 1 cup of chopped cilantro (coriander leaves).  Mix and remove from heat.

And that’s it.

Bon appétit!