Best 2 Eggplant Egg Recipes
**Eggplant Egg: A Culinary Journey Through Delightful Variations**
Eggplant egg, a culinary gem with origins in diverse cultures, captivates taste buds with its unique blend of flavors and textures. This versatile ingredient takes center stage in a symphony of recipes, each offering a distinct interpretation of this beloved vegetable. From the classic Chinese stir-fry to the robust Italian pasta dish, the smoky charm of grilled eggplant, and the comforting warmth of a traditional Indian curry, eggplant egg embarks on a culinary voyage that promises an explosion of flavors. Whether you prefer the simplicity of sautéed eggplant or the tantalizing allure of stuffed eggplant, this collection of recipes unveils the endless possibilities of this culinary chameleon.
EASIEST EGGPLANT
I found that some of the best recipes are the easiest! Try this once, and more than likely you'll make it again and again. And another bonus: if you choose to use low-fat mayonnaise, you'll save the fat and calories that are absorbed when eggplant is fried.
Provided by Pauline
Categories Side Dish Vegetables Eggplant
Time 55m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
- Place the bread crumbs in a shallow dish. Coat each slice of eggplant on both sides with mayonnaise. Press into the bread crumbs to coat. Place coated eggplant slices on the prepared baking sheet.
- Bake for 20 minutes in the preheated oven, until golden brown. Flip slices over, and cook for an additional 20 to 25 minutes to brown the other side.
Nutrition Facts : Calories 126.3 calories, Carbohydrate 12.3 g, Cholesterol 3.6 mg, Fat 8 g, Fiber 3.6 g, Protein 2.4 g, SaturatedFat 1.3 g, Sodium 230 mg, Sugar 2.8 g
EGGPLANT & EGG
I love this dish! My mother would go to the local farmers market every Saturday to buy the eggplants. She would come home and roast them and serve them with chopped tomatoes. sweet onions and a splash of patis (fish sauce). Cook this mixture down and add some beaten egg for a heartier dish. This is my comfort food the one dish no matter where I am that reminds me of home :)
Provided by Divalicious 808
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prick entire eggplant with a fork. Spray with a non-stick cooking spray and roast at 400 for about 25-30 minutes or until tender, turning once.
- Place in a bowl and cover with plastic wrap. When it is cool enough to handle remove skin and shred.
- Heat oil in a saute pan and add onions. When soft and translucent add tomatoes.
- Cook until tomatoes have broken down. Add shredded eggplant. Season with half the fish sauce and simmer.
- Add salt & pepper to taste to the beaten eggs. Careful with the salt. The fish sauce may be enough for you.
- Add eggs to the eggplant. Lower heat and stir until eggs are no longer runny. You don't want chunks of egg, so keep stirring, breaking up the egg into the eggplant mixture.
- Taste for seasoning, add more fish sauce if desired. Serve over steamed rice.
Nutrition Facts : Calories 151.4, Fat 12.1, SaturatedFat 2.1, Cholesterol 211.5, Sodium 766.9, Carbohydrate 3.7, Fiber 0.6, Sugar 2.3, Protein 7.2
Tips:
- Choose the right eggplant: Look for eggplants that are firm and heavy for their size, with smooth, unblemished skin. Avoid eggplants that are soft or have bruises or blemishes.
- Prepare the eggplant properly: To prevent the eggplant from absorbing too much oil, slice it thinly and sprinkle it with salt. Let it sit for 30 minutes, then rinse it off and pat it dry.
- Use a hot pan: When cooking the eggplant, make sure the pan is hot before adding the eggplant. This will help to prevent the eggplant from sticking to the pan and will also help to create a nice sear.
- Don't overcrowd the pan: When cooking the eggplant, don't overcrowd the pan. This will prevent the eggplant from cooking evenly.
- Cook the eggplant until it is tender: Cook the eggplant until it is tender but still has a slight bite to it. Overcooked eggplant will be mushy.
- Season the eggplant to taste: Once the eggplant is cooked, season it to taste with salt, pepper, and other desired seasonings.
Conclusion:
Eggplant is a versatile vegetable that can be used in a variety of dishes. It is a good source of fiber, vitamins, and minerals, and it is also low in calories. With its unique flavor and texture, eggplant can add a delicious and healthy touch to any meal.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
