Roasted Asian Eggplant with Homemade Teriyaki Olive Oil and Lemons

Gas Stove Girl Roasted Asian Eggplant, Fennel and Garlic Pasta

Preheat oven to 400ºF and line a baking sheet with parchment paper. Score the cut side of each eggplant a few times. In a small bowl, combine the cooking oil, garlic and salt. Brush garlicky cooking oil on the cut halves of the eggplant. Transfer to baking sheet, cut side up and roast for about 25-30 minutes or until eggplant is soft.

Slowroasted Asian eggplant with garlicky and spicy fermented bean

Add the eggplant and sauté over high heat, covered for about 5 minutes, turning the pieces in the hot oil occasionally. Remove the lid, add the ginger, garlic, scallions, and sauté uncovered for about 1 minute, tossing gently a few times. Add the soy sauce mixture to the skillet, cover, and cook for about 1 minute.

JAPANESE EGGPLANT WITH HOISIN GINGER GLAZE Dish off the Block

In a large pan over medium high heat, add 2 tablespoons oil and eggplant. Stir fry until both sides are golden brown and center is fork tender, about 5 minutes. Transfer eggplant to a plate. Meanwhile, add remaining 2 tablespoons oil to the pan on stove. Add sesame seeds and toast.

Roasted Asian Eggplant with Gochujang Glaze The Devil Wears Salad

Preheat oven to 425°F (218°C). Cut the eggplant into wedges by first holding your knife at a 45-degree angle and making a 1.5-inch (3.8 cm) long cut. Then, continue to roll the ingredient 90 degrees and make cuts of the same width and angle until it is all cut. Line a large sheet pan with parchment paper.

Roasted Asian Eggplant with Gochujang Glaze The Devil Wears Salad

This step helps the eggplants to absorb the oil and seasonings. In a small bowl, mix oil with salt, light soy sauce and Chinese five spice powder. Heat oven to 210 degree C. Then brush ½ of the oil mixture on the surface and then roast for 15 minutes. Take out and brush the remaining oil mixture. Continue roasting for another 15 minutes until.

Roasted Asian Eggplant with Homemade Teriyaki Olive Oil and Lemons

Arrange the eggplant slices on an extra large baking sheet in a single layer. Drizzle with olive oil. Sprinkle with sea salt, garlic powder, and black pepper. Flip and repeat the olive oil, salt, garlic powder, and pepper. Roast the eggplant slices in the oven for about 30-35 minutes, until soft and golden.

Pin on Food

Instructions. Combine the sauce ingredients in a small bowl and set aside. Wash the eggplants, cut the ends off and slice them into equal sized pieces. After slicing, separate the green and white portions of the scallions into roughly two piles. Over very high heat, heat a tablespoon of oil in your wok.

Pin on Vegetarian and Vegan

Preheat the oven to 425 F (218 C) and line a baking sheet with parchment paper. Add cubed eggplant to the parchment-lined baking sheet. Drizzle evenly with olive oil and, working quickly, toss to evenly distribute the oil. Sprinkle evenly with the salt and toss once more. Roast on the center rack for 25-30 minutes or until tender with a lightly.

Hakka Style Asian Eggplant Recipe with Mint

Instructions. Preheat oven to 240°C / 450°F (220°C fan). Line a tray with parchment/baking paper (optional - recommended for first timers so you don't lose the caramelised surface). Cut eggplant into large cubes - 3 cm / 1.2″. Place in large bowl, drizzle with oil, salt and pepper.

Roasted Eggplants with Garlic (蒜香烤茄子) China Sichuan Food

2 medium eggplants (sliced lengthwise) spray oil. Place a baking sheet in the oven and preheat to 400°F. Carefully score the cut side of the eggplant in a diamond pattern. Cut about 1/2 inches deep into the flesh of the eggplant. Whisk together the soy sauce, honey, and sesame oil until well blended.

Gas Stove Girl Roasted Asian Eggplant, Fennel and Garlic Pasta

Lars Ruecker / Getty Images. In this Hakka-style Asian eggplant with mint recipe, the eggplant is cooked twice—first deep-fried to seal in the moisture, and then stir-fried until tender in a sauce that includes oyster sauce, chili garlic sauce, and the distinctive licorice flavor of Thai basil. The finished dish is garnished with mint leaves.

Gas Stove Girl Roasted Asian Eggplant, Fennel and Garlic Pasta

Place eggplant cut side up on a baking tray and brush with olive oil. Then season with sea salt. Roast in oven for 10 minutes or lightly golden brown. Make the gochujang glaze by adding gochujang, kecap manis, soy sauce, sesame oil and brown sugar to a small mixing bowl. Whisk until well combined.

6 AsianInspired Eggplant Recipes

In a large bowl, toss eggplant with 2 tsp of salt, and ¼ - ½ cup of spicy noodle sauce. Spread the saucy eggplant out in a single well spaced out layer on the sheet pan. Roast 15-25 minutes (until tender and well browned), flipping halfway through for maximum browning! While the eggplant is cooking, thinly slice some scallions for a garnish.

Sautéed Asian Eggplant

To make this dish, you'll need two small Asian eggplants, 3 large Pete and Gerry's Organic Eggs, salt, pepper, peanut oil, onion, and garlic. For a tastier omelet, sauté the eggplants for a few minutes in oil before adding the eggs. Then, season the eggs with salt and pepper before cooking them.

Roasted Asian Eggplant with Gochujang Glaze The Devil Wears Salad

Once cooked, place the eggplant on an empty plate. Increase the heat to high, add the remaining oil and swirl to coat the pan. Add the garlic, ginger, and chili paste, then stir-fry for 30-60 seconds. Stir the sauce in the bowl to keep it mixed, then carefully pour it into the pan.

Greek Baked Eggplant With Feta Cheese Recipe

Cook the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, 8 to 10 minutes in total. Transfer the eggplants to a plate. If the skillet gets too hot and starts to smoke, turn to medium heat. Add the remaining 1/2 teaspoon oil, the ginger and garlic into the same skillet.