Best 5 Spicy Stewed Eggplant Recipes

SPICY STEWED EGGPLANT

Steps:

• Sautee the onion and garlic in olive oil in a deep, heavy pot until onion is translucent. Do not let the onion get browned.
• Peel a large section of the skin from the front and back of the eggplant, leaving a strip of the skin on both sides. Then slice the eggplant thinly, leaving a bit of the colorful skin on the edges.
• Put a layer of the sliced eggplant on top of the sauteed onion. Spoon some of the canned tomatoes over the eggplant. Repeat layering until all the eggplant and tomato have been used up.
• Let this simmer over medium-low heat for about 10 minutes, checking regularly.
• Then add the frozen peppers. Sprinkle the cayenne pepper over the top.
• Let this simmer on medium-low until the eggplant is soft, stirring a few times.
• Serve alone with a sprinkle of Parmesan cheese as a side dish or serve over pasta or rice as a main dish.

SPICY EGGPLANT

Steps:

• Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.
• Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine.

SPICED EGGPLANT STEW

Steps:

• Wipe the eggplants, cut the stems from them, and cut them into fat chunks. The dish will be more interesting to eat if you don't cut them too small. Put them into a colander, set in the sink, and sprinkle sea salt over them. Leave them for a good half hour, longer if you can.
• Peel and coarsely chop the onions, then cook them with the oil in a large pan over medium heat until they are soft, translucent, and sweet.
• While the onions are cooking, crush the cardamom pods with the flat blade of a knife or a rolling pin and shake out the little black seeds into a mortar or spice grinder (or a clean coffee grinder). Add the coriander seeds and the peppercorns and grind them to a coarse powder. The smell as you grind will convince you that there is much to be missed in buying ready-ground spices.
• Thinly slice the garlic. Peel the ginger and cut it into thin, matchsticklike shards. Stir the garlic and ginger into the onions along with the turmeric and ground spices. Peel and seed the tomatoes and add them to the pan.
• Rinse the eggplants of their salt and pat dry. Without oiling them, grill them on a ridged cast-iron grill pan until they are starting to soften and have dark grill lines across them. Turn them as you go, so that they are cooked on both sides, removing them as they are ready and replacing them with another batch. Add them to the onions, then pour in the stock and bring to a boil. Add the coconut milk, chiles, and a little salt and continue cooking at a simmer for about forty-five minutes. The eggplants should be very soft and silky but not actually falling apart.
• Lift out the eggplants, tomatoes, and some of the onion with a slotted spoon. Reduce the rest of the sauce by boiling hard for five minutes or so. Now ladle most, but not all, of the sauce into a blender and blitz until smooth and thick (take care to cover the top before you turn it on, the sauce is very hot). Return the vegetables and the sauce to the pot, then chop the mint and cilantro leaves and stir them in, together with a final seasoning of salt and black pepper. Serve with rice.

SPICY STEWED EGGPLANT RECIPE

Steps:

• Heat oil in heavy stew pan. Add onion and red bell pepper and sauté over medium heat for 7 minutes, or until golden brown. Stir in garlic. Add diced eggplant, cumin, coriander, turmeric, salt to taste and about 1/2 teaspoon pepper. Stir over medium-low heat until eggplant is coated with onion mixture. Add tomatoes (with their juice) and the garbanzo beans and cook over high heat, stirring, until bubbling. Cover and simmer over medium-low heat for about 30 minutes, or until the eggplant is tender, stirring often. If using tomato paste, mix with 2 tablespoons water, add to stew and simmer uncovered for 2 minutes, or until thickened, to taste. Add hot sauce and adjust seasonings. Serve hot or at room temperature with steamed rice. Makes about 4 to 6 servings.

EGGPLANT AND SPICY SAUSAGE STEW

Steps:

• Sauté onions, carrots, celery, eggplant, bell pepper, sliced sausage, and garlic in olive oil until lightly browned.
• Add broth, beans, tomatoes, greens, and seasonings; simmer for 30 to 45 minutes, until vegetables are tender.