Recipes
  Ingredients Recipes Recipes Recipes Restaurants Recipes Utilities Recipes Cooking Directory Recipes Recipesbox

Recipes from all over the world




Ingredients:
1 Pound(s) eggplant
2 Pound(s) garlic
3 Teaspoon(s) fresh pureed ginger
937/10000 Quart(s) vegetable oil
1/2 Ounce(s) soy sauce
1 red chili sauce
Directions: Wash the eggplant and peel in stripes - leaving every 2 cm unpeeled. Cut in large cubes, sprinkle with salt and leave for 1 hour. Heat oil in a wok, add minced ginger and garlic, fry till golden for a minute or less. Add the eggplants and fry for 5-10 min. When the eggplants are ready add the soy sauce and chili sauce to taste. Sprinkle with sesame seeds.

Comments: A recipe which is as easy as it is tasty. A great sidedish to any rice or meat meal
Write a CookBook and Make it Sale America's Most Wanted Recipes Copy Cat Book

Check some related videos
Similar recipes:
Eggplant parmigiana Slice eggplant into 3/4 inch slices. Mix ricotta, mozzarella, 1/4 cup of the paremsan, the beaten egg, and basil. Heat 4 T oil in skillet. Brown each side of all of the eggplant slices. Spread 1.5 cups of the pasta sauce in the bottom of a baking dish (sp
Eggplant ole Rinse eggplant and cut off top. Peel, if desired. Cut crosswise into 1/2 inch slices. Place slices in a 12x7 1/2x2 inch microwave safe baking dish. Add 2 T water. Cover with vented microwave safe plastic wrap. Micro cook on 100 percent power (
No-fry eggplant parmesan Use an Italian style prepared sauce or homemade. Preheat oven to 425F. Slice the washed eggplant into 1/2" rounds (not necessary to peel). Spread both sides of the rounds with a thin layer of mayonnaise. Combine 3/4 cup of the Parmesan chees
Asian beef 1. Prepare rice according to recipe directions, omit salt. 2. Slice beef into half-inch strips on a separate cutting board. 3. Chop green onion; core, seed and slice pepper into strips; mince garlic, set aside. 4. Wash and trim snow peas, set aside. 5. In
Roasted eggplant dip Preheat oven to 400øF. Place eggplant, skin side up, in a large roasting pan. Add tomatoes, onion, garlic and thyme. Drizzle oil evenly over wegetables. Bake until eggplant is very tender when pierced with a knife, about 50 minutes. Cool vegetable
Spicy asian-styla pasta salad Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain very well. Transfer to large bowl. Whisk 3 tablespoons sesame oil, honey, soy sauce, vinegar and cayenne pepper in small bowl to blend. Seaso
Lebaneese eggplant Cook eggplant in boiling water (salted) 8-10 min., drain well. Saute onion, garlic, mushrooms in olive oil. Add flour, stir until smooth. Add tomatoes and other ingredients. Bring to a boil. Remove from heat. Layer in lightly grease 1 qt. casserol
Cabrales cheese souffles with endive and asian pear salad Preheat oven to 350F . Butter 6 each 3/4 cup souffle dishes or custard cups. Dust with flour; shake out excess. Place dishes in roasting pan. Melt 2 T butter in medium saucepan over medium heat. Add 1/4 cup flour; whisk 1 minute. Gradually add milk a
Broiled eggplant with walnut sauce WALNUT SAUCE WITH FENNEL: Put the walnuts, garlic and bread crumbs in a food processor and process briefly until everything is the texture of fine crumbs. With the motor running, gradually pour in about 1 cup of the water. Stop and scrape down the
Asian noodle salad Cook vegetables as directed on package until crisp-tender. Drain; rinse with cold water. In a large bowl combine vegetables, cabbage and onions. In a small jar with tight-fitting lid, combine oil, vinegar, sugar and seasoning package from soup mix
Barley risotto with shrimp eggplant In a large saucepan, heat 2 tablespoons oil over medium-high heat. Add shallot and cook, stirring, until translucent. Add barley; stir to coat with the oil. Reduce heat to medium. Continue cooking barley, stirring occasionally, for 2-3 minutes;
Stir-fried eggplant In a wok heat the oil, then toss in the Szechuan peppers. After about 30 seconds (long enough for the scent to be released) toss in the cubed eggplant and the garlic. Stir-fry over moderately high heat until the eggplant is tender (about 10 mi
Thai-style, spicy eggplant-mushroom sauce Mince garlic and shallot; quarter mushrooms, dice eggplant into 1-inch cubes and slice red bell pepper into long strips. In a large frying pan, on medium head add stock and mushrooms. Simmer for 5 minutes or until mushrooms are tender and brown. Remove m
Grilled eggplant towers with tomatoes and mozzerella Heat your grill to medium. Places the eggplant slices on a large baking sheet. Brush oil over the slices. Season with salt and pepper. Grill the eggplant slices for 5-7 minutes on each side until soft. (We broil them.) Assemble the towers by stacking the
Asian stir-fry steak 1. Prepare rice according to recipe, omit salt. 2. Rinse and pat dry vegetables; chop onion and bok choy (use both white part and green leaves)and slice mushrooms; set aside. 3. Slice sirloin into thin strips on a separate cutting board. Spray a large non
Eggplant julienne 1. Sprinke the sliced eggplant with salt, leave for 30 min. 2. Saute onions until soft w 2T butter. 3. Rinse the eggplant with cold water, dry with paper towels, julienne and add to the pan with onions. 4. Add mushrooms, saute till liquid evaporates to 2/
Grilled eggplant Peel the eggplant, and then cut into 3/4" slices. Combine butter, garlic salt, and Italian seasoning; stir well. Brush eggplant sliced with butter mixture, and sprinkle with salt and pepper. Place eggplant about 3 to 4 inches from coals.
Asian glazed pork chop sear the chops on both side until golden brown and set aside while you make the glaze sa uce. glaze: mix rice vinegar, brown sugar, mirin, dijon mustard, soy sauce and caynenne. using a flat sided spatula stir until the sauce turns a dark carmel color an
Southeast asian fish rolls Preheat the oven to 375F degrees. Rinse the fish fillets, pat dry, and set them aside. In a medium bowl, mix together the lime juice, soy sauce, garlic, basil, ginger, cilantro, and lime peel. Lay the fillets, skin side up, on a cutting board and
Hearty eggplant-barley bake In a large no-stick frying pan over medium heat, saute onions, mushrooms, peppers, and garlic in 1 tbs. water until softened, about 5 minutes. Add eggplant and 2 tbsp. water; saute until softened, about 10 minutes. Add the tomatoes (with their
Sauteed eggplant with tomato and onion topping Cut eggplant into 1/2 inch slides, sprinkle with a little salt on both sides (to draw out water), and let slices drain in colander for 30 minutes. While eggplant is draining, cook the onion in 1 tb olive oil over moderate heat, stirring until gold
Asian chicken noodle soup Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and lemongrass; saute 3 minutes. Add water and broth; bring to a boil. Add chicken and pasta; cook 5 minutes or until chick is done. Remove from heat; stir in remaining ingred
Ajvar (roasted peppers and eggplant) Roast the peppers and eggplant over charcoal or gas flame, or bake in a preheated oven at 475 deg. F until the skins are blistered and black. Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes. Peel off
Eggplant imam bayildi Cut the stems off the eggplants but do not peel. Cut several length-wise slits in the eggplants, but do not slice through. Heat 2 tb olive oil in a small skillet and saute the onion until it browns slightly. Than add tomato, salt, pepper, allsp
Grilled bread with red peppers & eggplant To make the escalivada -- Prepare a hot fire in a grill or heat the broiler. Put the eggplant and red peppers on the grill or in a shallow pan set under the broiler (turn on the exhaust fan). Grill or broil the vegetables until they're completely bla
Endive and asian pear salad Combine walnuts, 1 T water, sugar, cayenne, salt in small nonstick skillet. Stir over medium heat until water evaporates and nuts are dry and golden, about 4 minutes. Remove from heat; cool. (Can be made 1 day ahead. Store airtight at room temp) Whisk o
Szechwan-style eggplant In a wok or large skillet heat the vegetable oil over high heat until it is hot but not smoking and in it stir fry the eggplant over moderately high heat for 3 to 5 minutes, or until it is tender and browned. Transfer the eggplant with a slotted spoon to
Eggplant and pepper casserole with rice Rinse rice, cover with warm water and set aside while preparing vegetables. Preheat oven to 375 degrees. Heat oil in a wide skillet, add eggplant and onion and saute rapidly to distribute oil. Cook until eggplant is somewhat tender, about 15
Eggplant new iberia Eggplant is a favorite in Louisiana, where they fry it, smother it, devil it, bake it and stuff it. This versatile recipe makes a delicious dip or spread. Preheat oven to 375oF. Trim the ends off the eggplant and cut the eggplant in half length
Asian spinach salad dressing Whisk all ingredients together. Contributor: ksl.com recipes
Eggplant di carnevalle 1 ts Minced garlic 1/4 ts Pepper & 1 tsp salt 1 x Envelope dry spaghetti mix 1 3/4 c Water 6 oz Tomato paste 1 lb sliced mozzarella Cheese Great side dish for any meat. Lightly beat 4 eggs. Coat eggplant with flour, d
Brown rice and eggplant with cheese custard Peel and slice the eggplant. Place the slices in an oiled casserole and drizzle with olive oil. Bake for 15 minutes on lowest oven rack at 400 degrees F. Chop/mince the other vegetables. Saute the onions and garlic, then add the other vegetables, basi
Creole eggplant souffle Preheat oven to 350 deg F. In a large skillet, heat butter till it foams. Add the onion, celery, and garlic and saute over low heat until the onion is translucent. Sprinkle in the flour, stirring until well blended. Add the herbs and saute, stirr
Eggplant relish Bake eggplant until soft. Grind together the baked eggplant, egg, green pepper and onion. Add oil, vinegar and seasonings to taste. Chill. Serve cold. NOTES: * This is my mother's recipe -- It can serve as either an appetizer or a
Baked eggplant & green tomato Slice eggplant and tomatoes into rounds in a 13" x 9" glass pan. Pour a tsp. of olive oil and add a Tbs. of sauce and stir around. Layer with the eggplant, tomatoes and cheese. Top with a little drizzle of olive oil and a litle more sauce.
Asian chicken salad Whisk together all vinaigrette ingredients. Toss salad ingredients with vinaigrette in a large bowl until combined well. Contributor: Gourmet June 2003 p 166
Whole-wheat penne with eggplant and ricotta Prep time: 15 minutes Cook time: 25 minutes 2 tablespoons extra-virgin olive oil, plus more for pan Cut the 1 1?2 pounds eggplant in to 1-inch cubes Thinly sliced 1 small onion Mince the 3 garlic cloves Heat oven to 450°F. Lightly coat a baking pan with o
Lentils and eggplant with brown rice Rice Cooker: Put the sherry or stock into the rice cooker with the sherry or stock, and turn on the machine. Let the onion saute, as you chop and add the garlic, mushrooms, carrot, and eggplant. Give the pot a quick stir as you add each vegie.
Eggplant and roasted-red pepper terrine 1. Preheat the oven to 400 degrees F, or preheat the broiler. Using 1/2 cup of olive oil brush a baking sheet lightly with some of the olive oil and brush the eggplant slices on both sides with the rest. Arrange the slices in one layer on the baking sheet
Eggplant potted with butter Wash eggplant and remove stem & cap. Cut into 1 1/2 inch cubes and soak in lightly salted water for 15 minutes. Rinse, drain and squeeze gently. Brown the butter in a large pot or casserole dish. Add the eggplant cubes and turn 2 to 3 times un
Eggplant parmesan #3 Preheat broiler. Cut eggplants lengthwise into 12 slices. Arrange half of slices in a single layer on a baking sheet. Spray with cooking spray. Broil 4" from heat source for 5 minutes, or until browned. Turn eggplant, spray again and broil 5
Baked eggplant Cook eggplant and onion in small amount of water until, tender. Drain; reserve liquid. Place eggplant and onion in small baking dish. Top with cheese. Blend condesnsed soup, 1 Tb of eggplant liquid, bread crumbs, thyme, salt, and pepper. Pou
Spicy eggplant salad (bonjan) from afghanistan Slice the eggplants crosswise into 1,5 inch thick pieces. Sprinkle them with 2 tsp. coarse salt and let stand for 15 minutes. rinse eggplants under cold water, which removes the bitter taste, rinse, and dry well on a towel. Heat the oil in a
Eggplant croquettes In covered saucepan, cook eggplant in a small amount of boiling water until tender, about 4-5 mins. Drain & mash. Stir in remaining ingredients except oil. Shape into patties. Fry in hot oil until golden brown, about 5 mins on each side. Mrs. Robert F
Lentils & eggplant with brown rice Rice Cooker: Put the sherry or stock into the rice cooker with the sherry or stock, and turn on the machine. Let the onion saute, as you chop and add the garlic, mushrooms, carrot, and eggplant. Give the pot a quick stir as you add each vegie.
Cumin rice with eggplant and peppers RINSE THE RICE, cover it with water and set it aside to soak while you prepare the rest of the vegetables. Preheat the oven to 375F. Warm the oil and butter in a large skillet. Add the eggplant and onion, salt them lightly, and rapidly saute th
Almodrote de berengena (turkish eggplant flan) 1. Preheat the oven to 500 degrees. Prick the eggplants repeatedly with a fork. Place on a baking sheet and bake, turning to prevent burning, for 45 minutes. Cool. Peel or scoop out the flesh into a colander. Drain and press out the juices, th
Asian pear slaw Peel strings from celery with a y-shaped vegetable peeler and cut celery into 1/4 in thick matchsticks. Whisk together: juice, vinegar and ginger and stire in celery and remaining ingredients with salt and pepper, to taste. Let stand at room temperature 1
Roasted eggplant and peppers Preheat the oven to 350degrees F. Place the eggplant, peppers, and onion in a nonstick baking dish. Drizzle with the oil. Bake in the oven for 20 minutes, basting regularly. Arrange the vegetables on a serving dish and garnish with fresh basil, if usi
Southeast asian fried corn In a medium saucepan, cook corn in boiling water to cover whisk a pinch of sugar had been added for 6 to 8 minutes or just until corn is tender. Drain corn, cool, and cut kernels from cobs. In a medium bowl, combine corn, green onions, egg, celery
Loading...



Recipes::Israel::Music::Real estate::Real estate bookmarks::Лекари::Рецепти::Кредити::SEO::PHP Recipe Book ::Privacy