Best 2 Eggplant Adzuki Recipes

Eggplant Adzuki: A Culinary Symphony of East and West

Embark on a culinary journey that harmoniously blends the vibrant flavors of Japanese and Chinese cuisine with the hearty goodness of eggplant and adzuki beans. Discover a delectable array of recipes that showcase the versatility of these two culinary treasures. From the classic Japanese Nasu Dengaku, where tender eggplant slices are glazed with a savory sweet miso sauce, to the hearty Chinese Eggplant and Adzuki Bean Soup, brimming with umami-rich broth, succulent eggplant, and tender adzuki beans.
Indulge in the delightful simplicity of Stir-Fried Eggplant with Adzuki Beans, where the vibrant colors of red adzuki beans and purple eggplant create a visually stunning dish. Experience the unique flavors of Adzuki Bean and Eggplant Curry, where the aromatic spices of curry powder dance harmoniously with the sweet earthiness of adzuki beans and eggplant. And for a sweet treat, savor the delightful Adzuki Bean and Eggplant Mochi, a chewy mochi cake studded with sweet adzuki beans and tender eggplant, a perfect balance of textures and flavors.

Here are our top 2 tried and tested recipes!

BAKED ADZUKI BEANS WITH EGGPLANT AND TOMATOES

Baked Adzuki Beans With Eggplant and Tomatoes image

This isn't quite a stew, a chili, or a ratouille, yet it reminds me a bit of each. You'll just have to try it for yourself and see what you think. Whatever you want to call it, we call it tasty. Can be served as a side dish as well, but we like it on it's own accompanied by a nice loaf of a crusty bread. Plan ahead, the preparation time does not include three hour soaking time for the beans.

Provided by FlemishMinx

Categories Cheese

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 cup dried adzuki beans
1 bouquet garni (thyme, parsley, and bayleaf)
2 small eggplants, unpeeled,and cut in 1 inch cubes
kosher salt or sea salt
6 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 1/2 cups canned chopped tomatoes
1 cup chicken stock (or 1 bouillon cube dissolved in 1 cup water)
1/2 teaspoon ground allspice
1/4 teaspoon red pepper flakes
salt and pepper, to taste
4 tablespoons fresh basil, shredded
1/2 cup fresh grated parmesan cheese

Steps:

Pick over and discard any damaged beans or stones; rinse the beans, then place in a sauce pan adding plenty of water to cover; soak for a minimum of three hours (can be all day).
Drain the beans and return to the sauce pan with enough water to cover by 2 inches.
Add the bouquet garni and bring water to the boil; reduce heat and simmer uncovered until the beans are tender (20 to 40 minutes); drain and set aside, discarding the bouquet garni.
Place the eggplant cubes in a colander and sprinkle with kosher or sea salt; let drain for 30 minutes, then rinse and pat dry with paper towels (this step can be done while the beans are boiling).
Pre-heat oven to 375°F.
In a large frying pan over medium heat, heat 4 TBS of the olive oil then add the eggplant and saute until lightly browned on all sides (5 to 10 minutes).
When the eggplant has browned, transfer to a large baking dish (I use an oval 35 cm X 24 cm).
In the same frying pan, heat the remaining 2 TBS olive oil and saute the onion until it begins to soften but not brown (about 5 minutes).
Add in the garlic and continue to saute 1 minute.
Add the tomatoes, stock, allspice, red pepper flakes, and salt and pepper to taste; simmer slowly for 5 minutes, then transfer the mixture to the baking dish.
Add the beans and the basil to the baking dish, and mix everything well.
Sprinkle with the parmesan cheese and bake until golden, about 20 minutes.
Serve immediately.

Nutrition Facts : Calories 344.9, Fat 17.1, SaturatedFat 3.6, Cholesterol 8.5, Sodium 195.1, Carbohydrate 38, Fiber 11.7, Sugar 7.8, Protein 13.6

EGGPLANT ADZUKI

EGGPLANT ADZUKI image

Categories Vegetable Dinner

Number Of Ingredients 9

Ingredients

4 cups adzuki (or kidney) beans
2 cups onion, chopped
1 eggplant, peeled and cut into strips
2 cups no salt tomato sauce
1 cup green pepper, chopped
1 cup organic celery, chopped
3 garlic clove, diced
1 tablespoon Dr. Fuhrman's VegiZest
Mrs. Dash, to taste

Steps:

Soak adzuki beans overnight. Cook beans in water with one cup of chopped onion on low flame for 1 1/2 hours. In a large non-stick skillet cook the sliced eggplant in the tomato sauce for a few minutes then add the rest of the onion, pepper, celery, garlic and spices and cook for another 5 minutes. Arrange the eggplant in a baking dish and cover with the sauce from the pot continuing to cook in the oven uncovered at 350 for 25 minutes. Serve in squares with some adzuki beans on top.

Tips:

Choose High-Quality Eggplants: Opt for eggplants that are firm, smooth, and have a glossy skin. Avoid those with blemishes or bruises.
Salting and Rinsing Eggplants: Salting eggplants draws out excess moisture and reduces bitterness. After salting, rinse them thoroughly to remove excess salt.
Proper Cooking Techniques: Use a combination of cooking methods such as roasting, steaming, or pan-frying to bring out the best flavor and texture of the eggplants.
Marinate Eggplants: Marinating eggplants in flavorful liquids like soy sauce, vinegar, or herbs can enhance their taste.
Add Complementary Vegetables: Include a variety of vegetables in your eggplant dishes to create a balanced and colorful meal.

Conclusion:

Eggplants are versatile and delicious vegetables that can be prepared in various ways. With their unique texture and ability to absorb flavors, eggplants offer endless possibilities for creating satisfying vegetarian and vegan meals. Embrace the culinary adventures of eggplant cooking and explore the diverse recipes presented in this article. Experiment with different cooking methods, flavors, and ingredients to create your own unique eggplant dishes that will tantalize your taste buds and impress your family and friends.