Vegetarian

Two Sides to Eggplant

The eggplant has a story to tell, and it is one rarely heard. The eggplant is a vegetable of power, prestige and beauty. It comes in a variety of colors, shapes, sizes and flavors.  Even if all you have is the standard purple Italian or American eggplant that you will find in most mainstream markets, you can create completely different meals with them that may appeal to the more adventurous side of your taste buds.  Eggplants mesh so well with a variety of flavors, so it’s hard to go wrong.  A quick and easy stir fry type meal is one of the easiest ways to cook eggplant.  Just chop, toss them in a pan, and you’re just about half way to a good meal.  Take a look at a how one eggplant can be made in two different ways for two meals. Or a few more if you have leftovers!


Both eggplants in this dish are of the American variety, although you are definitely able to experiment with others.  Indian, Japanese and Chinese eggplants have a mild, sweet flavor that would pair well with oyster sauce.  Thai eggplants have a slightly bitter flavor, but work very well in curry dishes.  Unlike most other eggplants, it is recommended to remove the seeds from Thai eggplants as most people do not enjoy them.  The fun of working with new dishes and ingredients is the experimentation aspect of it all.  You figure out what you like, and that becomes your new go to dish.  Hopefully you’ll feel that way about eggplants too!

Eggplant with Oyster Sauce – Serves 4 to 6
2 large eggplants, cubed
4 cloves garlic, minced
1/3 cup soy sauce
1/3 cup oyster sauce
1/2 cup water
1/2 cup brown sugar
1 teaspoon cornstarch
1 1/2 teaspoon sesame oil
1/2 teaspoon sriracha sauce
1/2 teaspoon ground ginger
1/2 teaspoon dried cilantro
1/4 teaspoon chili powder
Grapeseed oil

1. In a large bowl, whisk all of the ingredients together, except the eggplant. Once combined, stir in the eggplant.

2. Swirl a bit of grapeseed oil in a large, shallow pan over medium high heat. When hot, pour in the eggplant along with the marinade. Bring to a boil, then reduce heat to a simmer and cook for 12-15 minutes or until eggplant is soft.

Curry Eggplant and Peanuts – Serves 4 to 6
Curry sauce
2 large eggplants, cubed
1 cup raw peanut halves, toasted
1 teaspoon sesame oil
Grapeseed oil
Kosher salt

Swirl a bit of grapeseed oil and the sesame oil in a large, shallow pan. Add eggplants, along with the sauce, and cook for 10-15 minutes or until eggplant is soft. Salt to taste.

Click HERE for the printable recipes.

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40 thoughts on “Two Sides to Eggplant

  1. Eggplants are my best friends! I could eat them EVERY DAY. In fact, I have to force myself to NOT eat them every day. I am always looking for new eggplant preparations, and these both seem really good. I have never combined eggplant with peanut…. sounds intriguing!

  2. The versatility of eggplant is one of the reasons why we love it so! I’m a bit fan of chile garlic eggplant… and it often finds its way into a Thai style curry at our house… or a baked ziti! But, eggplant with oyster sauce sounds like another winner. Sweet and zippy — that’s my kinda food!

  3. I’ll have a sampling of each, I cant choose just one.. both sound delightfully delicious!! This could be a signature dish of yours get it duo dishes.. ohok i am tired..

  4. Wow, both version of eggplant sound and look yummie…I don’t think I ever had it with curry and peanut, therefore will try this one next time I but eggplant 🙂

  5. I love eggplant and cook it often in my PC home. Curry and eggplant in the same sentence send me reeling into a cooking frenzy, so I will take both options. Doing a back to back eggplant cook off was a great idea you two!

  6. I really like both recipes (I’m a sucker for aubergines in any case) and like Angie’s said, it’ll taste great over steamed rice.

  7. I think eggplants are one of my most-used ingredients! They’re just so versatile and soak up flavor beautifully! I can’t decide which version I like better, so will probably just have to try both of them out!

  8. I love eggplant – aubergine or what ever you want to call them in al their forms, so I can say with strong conviction I am going to love this dish! Thanks for sharing.

  9. I’ve really tried to like eggplant, but I still find it very difficult to cook with and incorporate it in my diet. Maybe I am just not using the right recipes or I just need more experimentation. Thanks for the reminder that experimentation is the base of great cooking 🙂

  10. I love eggplants. I think I went a month this summer where I basically cooked eggplant straight through. And last year I spent about five months eating sandwiches of roasted eggplant and cilantro hummus.

    I love what you did with the oyster sauce…sounds fantastic.

  11. I haven’t worked with eggplant before, but maybe I’ll have to find a way to incorporate it into some quinoa recipe this year… 😉

  12. Well, I can’t say I’m an eggplant fan. But I would definitely try both of those, that’s not how my mom cooked them! Heh.

  13. Well i don’t think I need to tell you of my for eggplants. So this one is right up my alley. I don’t think I can choose between the two. I’ll just have a serving of both with some rice.

  14. I love any time someone features two takes on the same ingredient. I personally love Japanese eggplant. I find the skin to be much more pleasant and the taste far less bitter.

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