Eggplant with spicy garlic sauce | Vegan & Vegetarian Eggplant Recipe | Crispy Sautéed Eggplant
Crispy sauteed Eggplant with Spicy Garlic Sauce is a beautifully rich dish that's perfect on steamed rice. This Eggplant recipe is a restaurant-style recipe and perfect for a vegan with a vegetarian.
#auberginen #eggplant
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Tags:Chinesefood,eggplant,stir-fry,vegan,plant-based,veganfood,cooking,quick dinner,homemade,healthy,chinese cooking,vegetarian,iane Yang Kirk,cooking show,home chef,asian recipe,delicious,nomnomnom,gluten free,Asian influenced meals,low calorie,how to,Maangchi,Wantanmien,cookingwithdog,Foodwishes,PailinsKitchen,Jaime Oliver,crispy sauteed eggplant,Chinese cuisine,how make eggplant,americanchinesefood,chinesestreet food,eggplant caviar,friedeggplantrecipe,friedeggplant
Chilli Garlic Eggplant Recipe | How to make Spicy Stir Fried Eggplant Recipe
#stirfriedeggplantrecipe#ginisangtalong
Ingredients :
eggplant - 2 pcs
garlic - 3 cloves
onion - 1 medium sized
chilli garlic -1 tbsp
all purpose flour - 2 tbsp
sugar - a pinch
salt - a pinch
soy sauce - 1 tbsp
oil - 2-3 tbsp
oil for frying
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EASY Spicy Braised Eggplant Recipe
LEARN HOW TO MAKE A VEGAN SPICY CHINESE BRAISED EGGPLANT RECIPE
LAY HO MA!! This eggplant dish is incredibly packed with flavour and reminds me of my childhood. I used to eat this often at the dinner table with a bowl of white fluffy rice. Join me in this episode and learn how to make a vegan Chinese spicy braised eggplant recipe with ease! Let's begin.
Ingredients:
1 large Italian eggplant (or ideally 2 skinny Chinese eggplants)
2 large pieces garlic
3 sticks green onion
2 tbsp cane sugar
1 tbsp rice vinegar
3 tbsp soy sauce
1 tbsp Korean pepper powder (gochugaru)
drizzle of olive oil
1/2 cup water
1 tbsp roasted peanuts
Directions:
1. Slice the eggplant(s) into wedges. Finely chop the garlic. Chop the green onion (keep some of the green part for garnish)
2. Prep the sauce by combining the cane sugar, rice vinegar, soy sauce, and Korean pepper powder
3. Heat up a sauté pan on medium high heat. Drizzle with olive oil
4. Add the eggplant when the pan just starts to smoke. Sear the eggplant as best you can just to get some colour
5. Add the garlic and sauté for 5min, then add the green onion
6. Add the sauce plus the water. Deglaze the pan, then cover and cook on medium for 5min
7. Crush the peanuts in a pestle and mortar
8. Plate the eggplant when cooked. Garnish with the green onion that was set aside and the crushed peanuts
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Achari Baingan | Brinjal in Pickle Spices | Eggplant Curry | North Indian Recipes | Cookd
This #BrinjalinPickleSpices is made using brinjal, curd, and mixed pickle. You can now make this #AchariBaingan with Cookd’s simple recipe and serve it hot. Do try this recipe and share your feedback with us.
Achari Baingan Recipe:
Oil - 3 tbsp
Mustard Oil - 2 tbsp
Kalonji Seeds (Onion Seeds) - ½ tsp
Fennel Seeds (Saunf) - ½ tsp
Cumin Seeds (Jeera) - ½ tsp
Bay Leaf - 2 nos
Garlic (finely chopped) - 8 cloves
Ginger (finely chopped) - 1 Inch
Onion (finely chopped) - 2 nos
Dried Red Chillies (halved) - 4 nos
Salt - 1 ½ tsp
Red Chilli Powder - 1 tsp
Turmeric Powder - ¼ tsp
Coriander Powder - 2 tsp
Tomato (finely chopped) - 2 nos
Curd (whisked) - 1 Cup
Water - ½ Cup
Mixed Pickle - 1 tbsp
Brinjal (slit) - 5 nos
Kasoori Methi (powdered) - 1 tsp
Coriander Leaves (chopped) - 1 tbsp
Instructions:
1. Fry the slit brinjals in oil until golden and tender.
2. Remove the brinjal and add the mustard oil to the pan. Add the whole spices.
3. Cook until aromatic.
4. Add the chopped garlic, ginger and saute until golden brown.
5. Add the halved red chillies.
6. Add the chopped onions and cook until golden brown.
7. Add the powdered spices, salt and chopped tomatoes. Cook until soft and mushy.
8. Simmer the gravy and add the curd. Mix and cook well until the oil starts separating.
9. Finish with the pickle, brinjal and kasoori methi, add the water and simmer until thick in consistency. Garnish with chopped coriander leaves and serve.
Cooking Tips:
1. If the pickle is very pulp, you can blend it in a mixer. Othersie, just add the masala and oil in the pickle without any veg pieces.
2. Mango or lemon pickle also works well in this dish.
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Simple Eggplant curry Recipe, Spiced Aubergines
Learn how to make simple eggplant and tomato curry with basic Indian spices. This Brinjal curry (spiced aubergines) can be served with any kind of bread, spread on sandwiches or wraps or enjoyed as a side dish.
Ingredients (Serves 2-3)
1 large Eggplant
1 small chopped onion
3 cloves of garlic
1 inch piece of ginger
2 tbsp canola oil
1 tsp cumin seeds
1-2 small tomatoes
1/2 tsp garam masala
Salt per taste
1 tsp turmeric
1 tsp Red chilli pwd (can be substituted with paprika or cayenne)
Cilantro and Green onions for garnish
1. Peel and chop eggplant.
2. Heat 2 tbsp of oil and add cumin seeds. When sizzling, add onions, ginger and garlic
3. After about 45 secs add salt, turmeric and red chilli pwd.
4. Once golden brown, add eggplant and 2 tbsp of water. Cover and cook for 5 mins.
5. Add tomatoes. Cover and cook further for 5 mins.
6. Add garam masala. Mix well and garnish with cilantro and green onions.
Serve with bread of your choice.
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