Tag Archives: spring onions

Trust in Me

Braised Eggplant in Spicy Garlic Sauce

Braised Garlic Eggplant

Eggplant is a standard ingredient in my house, it can be cooked in so many ways and essentially goes with everything.  However I tend to always prep it the same way – pressed – and cook it one of two ways: stir fry or baked.  I’ve branched out once before with poached eggplant and wanted to do that again, even it meant having pasta on hand just in case.  So I searched the internet, and my cookbooks, and decided to give braised eggplant a whirl after seeing claims of a softer more flavorful dish.  It’s closer to how eggplant is cooked in most Oriental restaurants and I liked the idea of the eggplant absorbing more sauce, and with that more flavor.  This cooking method also meant I needed to salt my eggplant, instead of pressing it, to insure it was as “dry” as possible for maximum sauce.

Trust in Me

serves 4

Ingredients

  • 3 Japanese (Ichiban) eggplant, roll cut
  • salt
  • 2 tbsp vegetable oil
  • 5 garlic cloves, diced
  • 1 tsp ginger, diced
  • 3 scallions, diced
  • 4 shallots (green onions), diced - whites and greens
  • 1 thai chili, chopped
  • 1/2 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp water

Instructions

  1. Salt the eggplant in a strainer and allow to sit for 30 minutes. Meanwhile chop and prep the remaining vegetables.
  2. Heat the oil in a large flat bottom saute pan. Add the eggplant and cook for 7 minutes, or until eggplant is soft. Add the garlic, ginger, and scallions and continue to cook for another 7-10 minutes.
  3. Meanwhile puree the white parts of the shallots with the chili, soy sauce, and rice vinegar - forming a sticky paste.
  4. Add the paste to the eggplant along with the water. Stir, cover, and cook for 10 minutes then add the green tips of the onions stir and Serve!
http://www.dancingveggies.com/blog/2013/04/trust-in-me.html

Joy Prevails

Poached Eggplant with Spicy Korean Sauce

Poached Eggplant with Spicy Korean Sauce

Time for /52weeks!  This week was a real challenge, since I’ve had Korean maybe once before and had never attempted to cook it.  Luckily I have a few vegetarian cookbooks that include ethnic cuisines and found a great base recipe in Madhur Jaffrey’s World Vegetarian.  After Googling a few of the ingredients, and trying to figure out how I could get the same general flavor without the lemon juice or peanut oil.  I also debated on how to best cook the eggplant, either the poached in the original recipe or the steamed version that was suggested.  In the end I decided to go poached since I have never done that before, and might as well go all new!

Joy Prevails

Serves 4-5

Ingredients

  • 1 lb Chinese eggplant, cubed
  • 1/2 cup water
  • 2 tbsp vegetable oil
  • 3 spring onions, chopped (divide the white and green sections)
  • 3 shallos, minced
  • 1/2 tbsp fresh ginger, shredded
  • 1 tbsp canola oil
  • 1/2 tbsp sesame oil
  • 2 tsp Chili Bean paste (original called for kochu jang which I could not find so used toban djan instead which seemed to be very similar based on ingredients and what Google told me kochu jang was)
  • 2 tsp rice wine vinegar
  • 1/3 cup water
  • 1 1/2 tsp soy sauce

Instructions

  1. Place the eggplant in a large frying pan and cover with water halfway up. Bring to a quick boil, then cover and allow to simmer for 20 minutes, turning three times to ensure even cooking. Drain and set aside,
  2. Meanwhile heat up the vegetable oil and add the white sections of the spring onion along with the shallots and ginger. Cook for 5 minutes, the shallots should start to turn golden.
  3. While the shallot mixture cooks stir together the canola oil, sesame oil, chili bean paste, rice wine vinegar, water, and soy sauce.
  4. Pour the oil into the frying pan with the shallots, then add the green sections of the spring onion. Mix well before pouring over the eggplant. Serve over rice!
http://www.dancingveggies.com/blog/2013/01/joy-prevails.html

This sauce is amazingly versatile, when I do this again I plan to double the sauce and add some fried or baked tofu to the mix.  I think it would also go well with rice or buckwheat noodles instead of the rice – just to be a little different.  This challenge just proved once again that trying out new techniques and styles can be very tasty!  Also, be sure to check out World Vegetarian for the recipe that inspired this dish

Make Way

Thai Basil Eggplant

and

Grand Ma’s Tofu

Thai Basil Eggplant & Grand Ma's Tofu

There is just something about Chinese food around the holidays, it just feels right!  This week I had the added encouragement of /52weeks Take Out at Home theme.  I debated about trying a thincrust pizza but forgetting to add water to the bread machine took care of that idea, so on to Chinese Food!  Joe and I get Chinese food about once a month and our favorite place no longer ask us what we want, they hear my name and they know we are calling for eggplant and tofu.  I had wanted to try making both of these recipes for awhile but every recipe I found online featured either pork or fish sauce and I wasn’t sure how our place does it without either of those.  So I started experimenting with sauces, testing them out on soba noodles until I found the “right” combination.  The hardest part was finding a chili paste for the tofu that didn’t include shrimp paste or fish sauce, but after a very long trip to the Asian grocery store I was able to locate one that was safe!

Thai Basil Eggplant

serves 4

Ingredients

  • 2 tbsp Vegetable Oil
  • 1.5 lbs Thai eggplant, roll cut
  • 1/2 vidalia onion, diced
  • 2 cloves garlic, chopped
  • 2 Thai green chilies, diced
  • 2 tbsp soy sauce
  • 1 tbsp water
  • 1 tbsp brown sugar
  • 1/2 tbsp rice vinegar
  • 3/4 Thai basil, well rinsed and loosely chopped

Instructions

  1. Heat the vegetable oil in a large wok over medium heat. Add the eggplant and cook for 5-7minutes, then add the onion. Cook for another 5minutes then add the garlic and green chilies and cook for another 5 minutes. The eggplant should be starting to brown while the onion should be turning golden.
  2. Add the soy sauce, water, and vinegar. Stir well then add the Thai basil. Turn heat to low and cover. Cook for 15 minutes, stirring occasionally to prevent sticking. Serve hot over rice or rice noodles.
http://www.dancingveggies.com/blog/2012/12/make-way.html

Grand Ma's Eggplant

serves 4

Ingredients

  • 2 tbsp vegetable oil
  • 1/2 cup mushrooms, minced
  • 16 oz tofu, well pressed & cubed
  • 2 Thai Chilies
  • 4 spring onions, chopped (all whites and some tops)
  • 2 tbsp chili bean paste
  • 1/4 cup vegetable stock
  • 2 tbsp soy sauce
  • 1/2 tbsp rice vinegar

Instructions

  1. Heat the vegetable oil in a large wok or saute pan, then add the mushrooms and cook for 7-10 minutes. Add the tofu and cook until brown on each side, about 5 minutes each. Add the onion tops and green chilies and cook for an additional 3 minutes.
  2. Meanwhile mix together the onion whites, bean paste, vegetable stock, soy sauce, and rice vinegar. Pour the sauce over the tofu, and bring to a quick boil before turning heat to low. Simmer for 10 minutes, or until sauce has reduced by half. Serve over rice or rice noodles and enjoy!
http://www.dancingveggies.com/blog/2012/12/make-way.html

The best part about these dishes is that the sauces are so versatile, could easily switch things up and do a Thai Basil Tofu or a Grand Ma’s Eggplant.  Each of these dishes would also make a great topping for some rice noodles, or just as they are.