How To make Let Um Have It Eggplant
2 md To large eggplants
1 c Whole milk
1 tb Granulated garlic
2 c Ice cubes
2 c Seasoned bread crumbs
3 x Eggs
1 x Lemon
2 ts Salt
1 c Parmesan cheese
Peanut oil for frying
SAUCE:
8 oz Pkg of Cream Cheese
1 lg Onion, finely chopped
1 bn Green onions, finely chopped
1 md Bell pepper, finely chopped
1 tb Garlic, finely chopped
4 oz Mushrooms, thinly sliced
1 ts Lemon juice
ds White, red & black peppers 2 1/4 ts Liquid crab boil
1 c Butter (2 sticks)
1/2 lb Crabmeat
1 lb Shrimp (60-70)
2 tb Flour
1 pt Half & half
1 tb Worcestershire sauce
ds Tabasco sauce ds Salt 1/2 ts Paprika
Peel eggplants; cut into 1/2-inch thick circles. Place in large bowl of water with juice of one lemon and 2 Tbs. salt. After all pieces are covered with water, add ice cubes on top. Set in refrigerator about 1 hour. In bowl, mix 3 eggs, 1 cup milk, granulated garlic. Drain eggplants; pat dry with towel. Dip eggplant pieces in mixture, then in bread crumbs. Heat peanut oil and fry to golden brown. Place on paper towels and sprinkle with Parmesan cheese while hot. Melt 1/2 stick butter in pan. Add 1/4 tsp. liquid crab boil and crab meat. Cook 2 minutes. Melt remaining 1/2 stick of butter in pan. Add 1/4 tsp. liquid crab boil and shrimp; cook until pink. Drain meats in strainer. SAUCE: In Dutch oven, melt 1 stick of butter. Add white and green onions, bell pepper, celery. Cook 3 minutes. Add garlic and mushrooms; cook 2 minutes. Add flour; mix well. Break cream cheese into small pieces, put in pan and blend together until smooth. Add half & half, Tabasco, lemon juice, red, white and black peppers, paprika and Worcestershire sauce. Mix well and cook on medium until desired thickness. Add drained crabmeat and shrimp. Mix well. Take off heat; serve with eggplants. Serves 6.
How To make Let Um Have It Eggplant's Videos
Levantine Aubergine Fatteh - Easy and quick to make delicious layered Eggplant dish
This Levantine Aubergine Fatteh is the perfect midweek meal with tons of great texture and flavour. Only taking about 30 minutes to cook, it's made of Layered Crispy Pitta and Eggplant topped with a tangy tomato sauce and tahini yoghurt sauce. Eat it hot or warm and I guarantee you'll finish the whole thing in one sitting.
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Ingredients:
2-3 Large Aubergines (Eggplants)
4 Pitta Breads
1 Brown Onion
1 Garlic Clove
400g (14 oz) chopped tomatoes
350g (12 oz) Yoghurt
4 Tbsp Lemon Juice
3 Tbsp Tahini Paste
1 Tbsp Tamarind Concentrate
1 1/2 Tsp Salt
1/2 Tsp Black pepper
1/8 Tsp Cayenne Pepper
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Directions:
Slice your pitta into squares about an inch or 2.5 cm wide
Fry the pitta pieces in a pan for about 2 minutes until golden brown then drain on a paper towel lined tray
Slice your aubergines into large chunks and fry for 4-5 minutes per batch until golden brown on all sides
Remove and let drain on a paper towel lined tray. Season each aubergine with 1/4 teaspoon salt while still warm
Dice your onion into a medium sized dice and add to a pot on medium heat with a tablespoon of butter or oil
Saute until translucent then add the chopped tomatoes and 1/2 cup of water
Cook for about 10 minutes then add 1 tbsp tamarind concentrate*
Add 1/2 a teaspoon of salt and a 1/4 teaspoon of pepper and mix together till well combined
Simmer on a low heat until thick
Add your yoghurt to a mixing bowl and then add in the tahini paste
Grate or mince the garlic clove, then add 1/2 a teaspoon of salt, a 1/4 of a teaspoon of pepper and the cayenne to the bowl
Add 4 Tablespoons of lemon juice and mix thoroughly. Taste for seasoning and add more lemon if required
Boil water and mix 1 tablespoon of water into the tahini sauce at a time till the sauce loosens up and becomes runny
To assemble, place your fried bread on a platter and then top with a 1/3rd of the tomato mixture
Add the fried aubergine on top in a pile
Top with remaining tomato sauce then add the tahini yoghurt sauce on top
Garnish with some parsley, pine nuts and pomegranate seeds
Serve and Enjoy
* If you can only find regular tamarind pulp, dissolve a large chunk in some boiling water then add about 6 tablespoons of concentrated tamarind water to the tomato sauce. If you can't find tamarind at all you could use a few tablespoons of pomegranate molasses
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00:00 Intro
00:44 Making crispy pitta bread
01:40 Frying the aubergines
02:35 Making the tangy tomato sauce
04:15 Making the tahini sauce
05:30 Final Assembly
06:33 Completed dish
Eggplant and soy sauce side dish (가지나물)
Gaji-namul is a simple, delicious, everyday Korean side dish, meant to be eaten with other side dishes and rice.
It’s one of my favorites. I love the fresh taste, soft texture, and the beautiful vibrant purple color of the dish on the table. It's refreshing and goes well with oilier items to offset their texture and taste. I never get tired of it!
If you are a vegetarian, replace the fish sauce with soy sauce.
The only eggplant dish my boyfriend will eat
Get the printable recipe here:
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???? Dad's Eggplant with Garlic Sauce (鱼香茄子)!
Watch Daddy Lau teach us how to make Eggplant with Garlic Sauce, also known as Yuxiang Eggplant.
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Recipes in Meal Time:
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⏲ CHAPTERS ⏲
00:00 - Intro
00:37 - What is Yuxiang Eggplant?
01:10 - Wash & pick eggplant
01:28 - Background on Eggplant
02:07 - Prepare and steam eggplants
03:49 - Cut vegetables
06:14 - Prepare sauce
07:18 - How to tell if eggplant is done
08:06 - Cook sauce
09:20 - Mix eggplant with sauce
09:57 - Plate eggplant
10:23 - Meal Time!
11:04 - On Yuxiang sauce
11:43 - Did you eat this in China?
13:08 - How to pick the best eggplant?
14:51 - Making with Italian / American eggplants
15:37 - Should you salt your eggplant?
17:10 - How to maintain purple color when cooking?
18:22 - Microwaving eggplant
18:45 - How to not overcook it & get the perfect texture?
19:09 - How does the Sichuan style differ?
19:45 - Mom bought dad flutes!
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Baigan (Eggplant) Rice - Easy & Delicious One Pot Vegan Rice Dish
Back with another Raid De Fridge episode. Bubbling a baigan rice or aubergine pilaf if yuh feeling fancy :)
Shout out to Scott Homer for providing the soundtrack for this episode. Check out Scott on IG:
#eggplant #rice #vegan
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Steamed eggplant with garlic sauce - How to cook a better and healthier eggplant dish
Steamed eggplant is the simplest and healthiest among all the eggplant recipes.
This Chinese steamed eggplant recipe with garlic sauce 蒜蓉蒸茄子 will tantalize your taste buds with its tender texture and savory flavor.
The dressing is a combination of garlic and chilies, vinegar, and soy sauce to achieve the perfect balance of flavors that attack your taste buds.
Let's get into the details.
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Recipe:
(Please read the full details and download the recipe at )
Ingredients A (for the eggplant)
600g (1.3 pounds) eggplant
1 tsp salt
2 tbsp white vinegar
Ingredients B (for the garlic sauce)
2 tbsp oil
1 tsp Szechuan peppercorn (optional)
1 bulb of garlic, coarsely chopped
2 large red chilies, cut into short pieces
1 large green chilies, cut into short pieces
3 bird’s eye chilies, cut into thin rings
1 tsp chopped ginger
Ingredients C (seasoning for the sauce)
1.5 tbsp light soy sauce
2 tbsp oyster sauce
2 tbsp black vinegar
1 tsp sugar
2 tbsp Shaoxing wine
1 tsp sesame oil
1/4 tsp ground white pepper
2 tsp Szechuan chili oil (optional)
Ingredients D (garnish)
Some scallion to garnish
Method:
- Remove both ends of the eggplants. Cut them into four to six inches long strips, about half an inch wide. Soak in the salt and vinegar solution for ten minutes. Remove and drain.
- Stack the eggplant pieces crisscrossed in a steamer plate.
- Steam for ten to twelve minutes. Set aside.
- Saute the garlic and ginger with 2 tbsp of oil until it turns aromatic.
- Add the seasoning (C) to the pan.
- When it returns to a boil, add the chopped chili, stir and cook for half a minute, then remove it from heat.
- Arrange the eggplant pieces on a serving plate, single layer.
- Spoon part of the sauce to cover the eggplants, then continue to lay the second layer, followed by the sauce, so that the sauce is distributed equally to all the eggplant pieces.
- Garnish with some thinly cut scallion to serve.
#SteamedEggplant #蒜蓉蒸茄子
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