Best 3 Spicy Seared Eggplant Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Spicy Seared Eggplant: A Culinary Journey of Bold Flavors and Vibrant Textures**

Embark on a tantalizing culinary adventure with our Spicy Seared Eggplant, a symphony of bold flavors and vibrant textures that will elevate your taste buds to new heights. This delectable dish is a delightful interplay of spicy, smoky, and slightly sweet notes, perfectly complemented by the tender yet slightly crispy texture of the eggplant. Prepared using fresh, wholesome ingredients and a blend of aromatic spices, this recipe promises an explosion of flavors that will leave you craving more.

**A Trio of Tempting Variations:**

Indulge in not one, but three enticing variations of this culinary masterpiece. Delve into the classic Spicy Seared Eggplant, where the fiery heat of chili peppers dances harmoniously with the smokiness of roasted paprika and the subtle sweetness of honey. Elevate your taste buds with the Harissa-Spiced Eggplant, where the vibrant North African spice blend of harissa brings a unique depth of flavor to the dish. And for those who prefer a milder experience, the Mildly Spiced Eggplant offers a delightful balance of flavors without compromising on taste.

**A Culinary Symphony Awaits:**

Each variation of this Spicy Seared Eggplant is a culinary symphony in its own right. The classic version captivates with its perfect balance of heat and smokiness, while the harissa-spiced variation tantalizes with its exotic North African flavors. And for those who prefer a milder touch, the mildly spiced version provides a harmonious blend of flavors that will satisfy without overwhelming. No matter your preference, this trio of recipes promises a delightful culinary journey that will leave you utterly satisfied.

Here are our top 3 tried and tested recipes!

PAN-SEARED STRIPED BASS WITH THAI RED CURRY SAUCE AND SPICY EGGPLANT



Pan-Seared Striped Bass with Thai Red Curry Sauce and Spicy Eggplant image

Provided by Anne Burrell

Categories     main-dish

Time 1h10m

Yield 2 servings

Number Of Ingredients 28

4 tablespoons vegetable oil
1/2 medium red onion, sliced
3 medium Japanese eggplants, medium dice
2 cloves garlic, chopped
1-inch piece ginger, peeled and grated
1 bird's eye chile, cut in half and seeds removed
1/2 teaspoon kosher salt
1/2 cup chicken stock
2 tablespoons fish sauce
1 teaspoon chili paste
2 tablespoons finely chopped fresh cilantro
2 tablespoons thinly sliced fresh Thai basil (chiffonade)
Vegetable oil, for the pan
Two 5- to 6-ounce skin-on striped bass fillets
Kosher salt
3 scallions, cut on the bias (whites and greens separated)
2 cloves garlic, chopped
1-inch piece ginger, peeled and grated
1 cup coconut milk
1/2 cup chicken stock
3 tablespoons palm sugar
2 tablespoons fish sauce
1 tablespoon red curry paste
4 kaffir lime leaves
1 lime, zested and juiced
2 tablespoons chopped peanuts
1 teaspoon finely chopped fresh cilantro
1 teaspoon thinly sliced fresh Thai basil (chiffonade)

Steps:

  • Preheat the oven to 375 degrees F.
  • For the spicy eggplant: Add 2 tablespoons of the oil to a medium saute pan over high heat. Add the red onion and sweat, stirring frequently, for about 2 minutes. Add the remaining 2 tablespoons oil, eggplant, garlic, ginger, bird's eye chile and salt. Cook, stirring frequently, until the eggplant is browned, about 5 minutes. Stir in the chicken stock, fish sauce and chili paste. Reduce the heat to medium and cook for about 15 minutes. Stir in the cilantro and Thai basil before serving.
  • For the fish: Add 2 tablespoons of oil to a medium saute pan over high heat. Season the fish generously on both sides with salt and lay it skin-side down in the hot pan. Sear until the skin is crispy, about 2 minutes. Flip the fish and cook for about 1 minute. Adjust the heat as needed. Transfer the fish to a baking sheet skin-side up. Bake until done, about 5 minutes.
  • For the red curry sauce: Pour out excess oil from the pan used to cook the fish. Over medium heat, add the scallion whites, garlic and ginger and sweat for about 1 minute. Stir in the coconut milk, chicken stock, palm sugar, fish sauce, red curry paste, kaffir lime leaves and lime zest and juice. Bring to boil, then reduce to a simmer and cook until the sauce thickens, about 15 minutes. Taste and adjust the seasoning as needed. Before serving, stir in the scallion greens.
  • For serving: Top the fish with the red curry sauce, peanuts, cilantro and Thai basil. Serve with the spicy eggplant.

SPICY SEARED EGGPLANT



Spicy Seared Eggplant image

These eggplant are particularly delicious bathed in this garlic-shallot dressing with olives and raisins.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 50m

Number Of Ingredients 12

1 medium eggplant, about 1 pound, cut crosswise into 8 slices, each about 3/4 inch thick
Coarse salt
2 small shallots, sliced crosswise, 1/4-inch thick
1 garlic clove, minced
1 tablespoon sugar
3 tablespoons sherry-wine vinegar
1/4 teaspoon red-pepper flakes
2 tablespoons golden raisins
1 tablespoon capers, rinsed
4 Gaeta olives, pitted and coarsely chopped
1/4 cup plus 4 teaspoons extra-virgin olive oil
Vegetable oil, for grill

Steps:

  • Sprinkle the eggplant slices with salt, place in a colander set over a bowl, and let stand for 30 minutes. Rinse eggplant and pat dry.
  • In a small saucepan over medium heat combine shallots, garlic, sugar, vinegar, red-pepper flakes, and 3 tablespoons water. Bring to a boil, cook 1 minute, and remove from heat. Stir in raisins, capers, olives, and 1/4 cup of olive oil; cool to room temperature.
  • Heat grill to high and brush grates with vegetable oil. Brush eggplant with remaining 4 teaspoons olive oil. Cook eggplant until charred and tender, turning over halfway through, about 10 minutes.
  • Arrange eggplant on platter and spoon shallot mixture over top. Cool to room temperature and serve.

SPICED SEARED EGGPLANT WITH PEARL COUSCOUS



Spiced Seared Eggplant With Pearl Couscous image

This is a great weeknight one-dish dinner, and vegetarian (or vegan if you like) to boot. It is from the cook Adeena Sussman, who divides her time between New York and Tel Aviv, where pearl (or Israeli) couscous is called "p'titim," meaning flakes.

Provided by Julia Moskin

Categories     dinner, pastas, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne
Kosher salt and ground black pepper
1 1/2 cups pearl couscous (also called Israeli couscous)
1/3 cup extra-virgin olive oil
2 cups cubed eggplant with skin (about 1 small eggplant)
1 medium yellow or white onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 medium tomato, diced, or 1 cup canned diced tomatoes
1/4 teaspoon smoked paprika
1/4 cup freshly chopped parsley
Yogurt, for serving (optional)

Steps:

  • In a small bowl, combine cinnamon, cumin, cayenne and 1/2 teaspoon salt.
  • Heat a heavy pot (2 to 3 quarts) with a tight-fitting lid over medium until hot but not smoking. Add couscous and toast, stirring often, until golden and fragrant, about 3 minutes. Transfer toasted couscous to a bowl.
  • Add oil to pot and raise heat to medium-high. When it shimmers, add eggplant, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring often, until onions are softened and golden and the eggplant is browned and slightly shrunken, 8 to 10 minutes. Add garlic and stir just until fragrant.
  • Add tomato paste and the prepared spice mixture and cook, stirring, 1 minute. Stir in toasted couscous, tomato and 1 1/2 cups water, cover, reduce the heat to low and simmer until the couscous has absorbed all the liquid, 8 to 12 minutes. Turn off the heat and let rest 2 minutes. Uncover, stir in paprika and parsley, then taste and adjust the seasoning with salt. Serve immediately and dollop with yogurt, if desired.

Tips:

  • Choose the right eggplant: Look for small to medium-sized eggplants that are firm and have smooth, shiny skin. Avoid eggplants that are bruised or have blemishes.
  • Slice the eggplant evenly: This will help them cook evenly. If the slices are too thick, they will take longer to cook and may not be as tender.
  • Soak the eggplant slices in salted water: This will help to remove the bitterness from the eggplant. You can soak them for 30 minutes or up to overnight.
  • Pat the eggplant slices dry: Before cooking, use paper towels to remove any excess water from the eggplant slices. This will help them to brown better.
  • Use a hot skillet: When cooking the eggplant slices, make sure the skillet is hot before adding them. This will help to create a nice sear on the outside of the eggplant.
  • Don't overcrowd the skillet: Make sure to cook the eggplant slices in a single layer so that they have room to brown. If you overcrowd the skillet, the eggplant slices will steam instead of brown.
  • Season the eggplant slices: Before cooking, season the eggplant slices with salt, pepper, and any other desired spices. This will help to enhance the flavor of the eggplant.
  • Serve the eggplant slices immediately: Once the eggplant slices are cooked, serve them immediately. This is when they will be at their best flavor and texture.

Conclusion:

Spicy seared eggplant is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It is a great way to use up leftover eggplant, and it can be made in just a few minutes. With its smoky flavor and spicy kick, this dish is sure to please everyone at your table.

Related Topics