How To make Eggplant Relish
1 md Eggplant
1 Egg, hard-boiled
1 Green pepper
1 md Onion
Oil Vinegar Garlic Salt Pepper Sugar Bake eggplant until soft. Grind together the baked eggplant, egg, green pepper and onion. Add oil, vinegar and seasonings to taste. Chill. Serve cold. NOTES: * This is my mother's recipe -- It can serve as either an appetizer or a relish. : Difficulty: easy. : Time: 20 minutes baking, 5 minutes mixing. : Precision: no need to measure. : Jan Wolitzky : AT&T Bell Laboratories, Murray Hill, New Jersey, USA : ihnp4!mhuxd!wolit : Copyright (C) 1986 USENET Community Trust
How To make Eggplant Relish's Videos
Eggplant Escabeche Recipe - Spicy Preserved Eggplant Relish - Cold Eggplant Salad
Eggplant Escabeche Recipe - Spicy Preserved Eggplant Relish - Cold Eggplant Salad
Eggplant Dried Shrimp Relish | Stir Fried Eggplant with Dried Prawns | Brinjal Recipe
#eggplantdriedshrimp #eggplantdriedprawns #stirfry #sundarishomerecipes
Eggplant is also known as brinjal or aubergine. It can be deep purple, greenish white or white in color. The shape is long and cylindrical. The tender ones are the best for this recipe. Eggplants when cooked on their own are actually bland, but readily take on any added flavors. Today I am presenting eggplant stir fried with dried shrimp. The eggplant once cooked will be redolent with the flavors of the dried shrimp and added spices.
Enjoy !! Do watch and share your feedback and Subscribe with All icon for updates on new uploads....
Recipe :-
................................................
Ingredients :-
Eggplant - 200 gms
Dried Shrimp - 20 gms
Oil - 6 tbsp.
Dried chili - 4
Garlic - 4 cloves
Spring onion to garnish
Chili powder - 1/2 tsp
Tomato paste - 1 tsp
Salt to taste
Wash and soak the dried shrimp for 20 mins.
Cut the eggplant and immerse it in the water with a tsp of salt for 5 mins.
Chop the garlic, spring onion and prawns.
Drain the eggplant and set it aside and start the cooking.
Heat oil 4 tbsp. and add in the eggplant and panfry it until soft.
Remove and set it aside.
Add in 2 tbsp of oil and add in the dried chili, garlic and dried shrimp and stir until aroma is released.
Then add in the eggplant and stir to combine.
Add in chili powder, tomato paste and stir.
Then add 4 tbsp. of water and mix to combine on high flame.
Add salt to taste.
Garnish with spring onion and serve it hot.
Enjoy !!!!
Do follow me on my facebook page :
Spicy Eggplant Relish
@VickyZhaoBEEAMP this one's for you! Thanks for voting :)
In the video, I made a small batch with just one eggplant. You can make a larger batch if needed. It goes well with crackers and cheese, or bread. You can serve it as part of a sharing meal with other dips and pita bread.
INGREDIENTS
1 eggplant
1tsp salt
1/2 tsp turmeric
oil to
1tbsp yellow mustard seeds
1tsp coriander
1tsp cumin
1 onion, diced
1 garlic clove, minced
about an inch of ginger, minced
3 tbsp red wine vinegar
3tbsp sugar
a knob of tamarind soaked in 1/4 cup boiling water
pinch of chilli flakes
METHOD
Dice the eggplant into small cubes, about 1cm. Toss with the salt and turmeric. Set aside for an hour.
Toast the seeds till the mustard starts popping, then grind in a mortar pestle.
Heat up about an inch of oil in a pan, and fry the salted cubes till golden. Do this in batches. Pour off most of the oil in the pan, leaving about two tablespoons. Add the diced onions, the minced ginger and the ground spices. When the onions have soften, add the minced garlic. Mix around so the garlic doesn't catch and burn.
Add the fried eggplant cubes, the red wine vinegar, pinch of chilli flakes to taste and sugar. Squeeze the tamarind pulp and add the extracted liquid. Simmer until the juices have thickened. Pour into a jar and store in the fridge.
ABOUT ME
This is me (website):
Laila's Kitchen (newsletter):
Twitter:
Buy me a coffee at:
Subscribe button animation by iMotivation:
HOW TO MAKE FRESH EGGPLANT RELISH
This is a fresh eggplant relish. Great for entertaining; it`s healthy and freakin` delicious.
Roast the eggplant in advance, even the day prior if you wish, just keep it whole until required. This relish is best eaten shortly after making it.
Relish:
1 Eggplant
1/2 lemon juice + zest
dash of quality vinegar ( I forgot!!)
Extra virgin olive oil
Eshallot or red onion chopped
Lotss of mint and parsley chopped
Sea salt and fresh black pepper
Subscribe here:
Instagram: tag me into your pics @mrkitchentv
Facebook: hit me up with your ideas
Twitter:
Music downloaded from Free Music Archive
Anitek Destination
Album - Mind Express
Croatian Ajvar: how to make delicious red pepper and aubergine relish
It's this time of the year again, time to make Croatia's most beloved relish – ajvar.
Here is my full proof recipe. You'll have your hands full but the homemade ajvar is always the best.
INGREDIENTS:
7 kg bull's horn peppers
3 kg aubergine/eggplant
60 g sea salt
2 tbs black pepper
2 tbs red chilli flakes
300 ml oil (200 ml sunflower + 100 ml olive oil)
40 ml vinegar
12 cloves of garlic
3 tbsp chopped parsley
100-150 ml hot sunflower oil for preserving
A few tips:
✅ Stir all the time
✅ Add oil gradually, at least in 3 goes
✅ Set the timer to 2.5 hours and don't stop stirring before, even if it seems ajvar is done ????
Eggplant Escabeche Recipe - Spicy Preserved Eggplant Relish - Cold Eggplant Salad
Eggplant Escabeche Recipe - Spicy Preserved Eggplant Relish - Cold Eggplant Salad