Best Eggplant With Garlic Vinegar Fried Recipe 365 Recipes

EGGPLANT WITH GARLIC & VINEGAR - FRIED RECIPE - (3.6/5)

Steps:

• 1. Add a geneerous amount of olive oil in a frying pan, enough for the eggplant slices to swim in. 2. Peel eggplant skin, leaving 1cm between peels, longways. 3. Slice eggplant into 0.5cm slices 4. Heat olive oil in pan and add eggplant slices, cook until brown. 5. Place slices on paper towel to drain excess oil. 6. Mash garlic cloves in a masher. Once crushed, add vinegar. 7. Cover eggplant slices with this garlic & vinegar mixture. 8. Allow to set for 10-15 mins. 9. Eat with bread.

CHINESE EGGPLANT WITH GARLIC SAUCE (EGGPLANT STIR-FRY)

Steps:

• Chop the eggplant into 1-inch cubes, salt, and set aside for 20 minutes. I like to do this in a colander to naturally drain. You can also lightly pat the pieces with a kitchen towel to remove any excess water (and salt).
• Finely chop the chilies. You can adjust the amount of heat by using less chili and/or removing the seeds from the chilies.
• Finely chop the spring onion and grate or mince the garlic and ginger (or use ginger paste and garlic paste).
• Prepare the stock by combining the stock cube with water and just lightly crush the peppercorns. I did this in a mini mortar and pestle, but you could also place them in a bag and crush them with a rolling pin.
• In a large skillet, heat the oil over medium heat with the crushed peppercorns. Once hot, remove the larger pepper pieces and add the chili, garlic, and ginger, stirring for a minute.
• Add the eggplant and stir-fry for a further two minutes.If you want more of a smoky flavor, you can first grill the eggplant until slightly crispy and smoky. Then add it to the pan in the last few minutes of cooking the sauce. Alternatively, lightly toss the eggplant in cornstarch before pan-frying in a bit of oil (without the sauce) for stovetop slightly smoky flavor.
• Add the stock, sugar, soy, and miso, and stir to combine. Then cook for between 10-15 minutes, or until softened with a reduced sauce.If you want the sauce to be thinner, add a little more water or stock to your preference.
• Give the Chinese garlic sauce a taste and adjust any ingredients (salt, sugar, chili, etc.), Finally, top with the green onions and some sesame seeds before serving. This Chinese eggplant stir-fry is best enjoyed over rice or noodles for a simple, healthy meal!
• Make ahead: Since this recipe can be stored for 4-5 days, it's great for making ahead. For an even quicker meal, you can pre-grill/cook the eggplant and prepare the sauce (reduces and thickened then store in a jar in the fridge) 2-3 days in advance. To prepare the meal, add the eggplant to a pan until heated, then add the sauce and mix until warm- add a little additional water if needed for the Chinese garlic sauce.Fridge: store any leftovers in the refrigerator, covered for between 4-5 days.Reheat: reheat the garlic eggplant dish in the microwave or on the stovetop, optionally with a splash of water to thin the sauce once more.

EGGPLANT WITH VINEGAR AND GARLIC

Steps:

• Roast, peel, and cut up the eggplants as in the recipe on the preceding page for Eggplant with Pomegranate Molasses and marinate overnight in the following dressing:
• Fry 6 chopped garlic cloves in about 1 1/2 tablespoons extra virgin olive oil, stirring it over low heat for moments only, until the aroma rises, without letting it brown. Mix in 2 tablespoons white or red wine vinegar, 3 more tablespoons of olive oil, salt, and black pepper. Serve sprinkled with chopped parsley.

EGGPLANT WITH GARLIC SAUCE

Steps:

• Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.