Eggplant Aubergine With Garlic Cream Sauce Food

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EGGPLANT (AUBERGINE) WITH GARLIC CREAM SAUCE



Eggplant (Aubergine) With Garlic Cream Sauce image

This is an extraordinary recipe. The sauce is made with only 60 cloves of garlic! I've been astounding guest with this dish since 1981. Be daring, discover how mild & delicious the garlic sauce taste. The recipe came from a cookbook called "Sunday Best". Eggplant is my favorite vegetable. I've collected over 500 eggplant recipes over the years. It's not diffucult.

Provided by ameatlanta

Categories     Savory Pies

Time 2h

Yield 6 serving(s)

Number Of Ingredients 16

2 medium eggplants, sliced 1/4 thick slices
1 tablespoon olive oil
1 medium onion, coursely chopped
2 (28 ounce) cans plum tomatoes, drained, and crushed by hand
1 tablespoon dried basil
1 teaspoon dried thyme
1 tablespoon dried oregano
1 bay leaf
salt and pepper
60 garlic cloves, i buy them already peeled
boiling water or vegetable stock, to cover
4 tablespoons butter
4 tablespoons flour
2 1/2 cups scalded milk
1 egg, room temperture
1/2-3/4 cup grated parmesan cheese

Steps:

  • Salt and sweat the eggplant pieces for 30 minutes.
  • Preheat oven 400 degrees.
  • Meanwhile, heat 1 Tb.
  • olive oil, saute onion until limp and golden.
  • Add rest of ingredients through salt& pepper.
  • Bring to boil, reduce heat and simmer, uncovered for 30 minutes, until sauce is thick and chunky.
  • Or use any tomato sauce you personally like.
  • Best if thick and chunky.
  • Boil the unpeeled garlic cloves in water to cover for 2 minutes.
  • Can skip, if your cloves are already peeled.
  • Drain, hit each clove lightly with mallet or flat side of large knife.
  • Peel.
  • Place in a small saucepan with stock to cover.
  • Simmer for about 45 minutes.
  • Replenish stock as needed.
  • Whirl garlic and stock in blender until pureed.
  • Set aside.
  • Rinse and drain eggplant of salt.
  • Brush a large baking sheet with 1/4 olive oil.
  • Place in oven until hot.
  • Place eggplant on hot pan.
  • Bake 25-30 minutes.
  • Check frequently, turn with tongs after 15 minutes, do not burn or allow to become crisp.
  • Looking for soft, golden, and cooked eggplant.
  • May need more oil.
  • Drain and blot off oil with paper towel.
  • Reduce oven to 350 degrees.
  • Heat 4 Tbs.
  • butter in heavy saucepan.
  • Whisk in flour.
  • Let roux cook over low heat, stirring constantly, for 3-4 minutes.
  • Whisk in hot scalded milk.
  • Cook gently, stirring frequently for 10-15 minutes.
  • Add salt and pepper to taste,.
  • and stir in garlic puree.
  • Remove from heat.
  • Beat egg.
  • Beat some of sauce into the egg to temper.
  • Beat egg into sauce.
  • Taste for seasoning.
  • Place half of tomato sauce on bottom of a 2quart pan.
  • Spread 1/2 tomato sauce on bottom, top with 1/2 eggplant slices, spread remaining tomato sauce over eggplant, top with remaining eggplant.
  • Pour the garlic cream sauce over all.
  • Sprinkle with grated Parmesan cheese.
  • Bake 45-60 minutes til golden brown and bubbling.
  • Can be vegan leave off cheese.

Nutrition Facts : Calories 367.3, Fat 18, SaturatedFat 9.4, Cholesterol 77.2, Sodium 266.5, Carbohydrate 42.4, Fiber 10.9, Sugar 12.6, Protein 14.6

EGGPLANT WITH POMEGRANATE SAUCE



Eggplant with Pomegranate Sauce image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 12

1 1/2 pounds long, slender Japanese eggplants
Olive oil
Pomegranate Sauce
2 tablespoons pomegranate molasses
1 tablespoon fresh lemon juice
1 small clove garlic, peeled and crushed to a puree with 1/2 teaspoon salt
1/4 teaspoon sugar
1 1/2 tablespoons olive oil
1/2 teaspoon sea salt
2 to 3 tablespoons shredded fresh mint, preferably spearmint
1 tablespoon chopped flat-leaf parsley
2 tablespoons fresh pomegranate seeds (optional)

Steps:

  • Start the preparation the day before serving. Preheat the oven to 425 degrees. Lightly coat a baking sheet with olive oil.
  • Remove the stem end from each eggplant. Slice the eggplants on the bias into 1/2-inch thick ovals. Spread the slices on the baking sheet in a single layer and brush with olive oil. Bake the eggplants 12 minutes on each side, or until golden brown. Using a spatula, transfer the slices, overlapping slightly, to a shallow serving dish.
  • In a small bowl, combine the pomegranate molasses, lemon juice, garlic, sugar, olive oil, and salt; blend well. Drizzle the sauce over the eggplant. Top with the mint, parsley and pomegranate seeds. Cover with plastic wrap and let stand until ready to serve. Can be refrigerated overnight, but is best served at room temperature.

EGGPLANT WITH GARLIC SAUCE



Eggplant with Garlic Sauce image

A mildly spicy (or very spicy if you like) eggplant dish. My mother has been making this for me since I was a child. It is SO GOOD!!

Provided by Whats that Burning smell?

Categories     World Cuisine Recipes     Asian     Chinese

Time 25m

Yield 6

Number Of Ingredients 9

3 tablespoons canola oil
4 Chinese eggplants, halved lengthwise and cut into 1 inch half moons
1 cup water
1 tablespoon crushed red pepper flakes
3 tablespoons garlic powder
5 teaspoons white sugar
1 teaspoon cornstarch
2 tablespoons light soy sauce
2 tablespoons oyster sauce

Steps:

  • Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.

Nutrition Facts : Calories 186.8 calories, Carbohydrate 29.2 g, Fat 8 g, Fiber 13.2 g, Protein 4.9 g, SaturatedFat 0.7 g, Sodium 223.6 mg, Sugar 13.2 g

EGGPLANT (AUBERGINE) WITH HOT GARLIC SAUCE



Eggplant (Aubergine) With Hot Garlic Sauce image

This dish bursts with flavors from a combination of sweet, spicy, and savory followed by the refreshing crunch of fresh water chestnuts and scallions.

Provided by Rita1652

Categories     Sauces

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 -6 Chinese eggplants (these are long and slender-Chinese groceries will have them) or 4 -6 Japanese eggplants (these are long and slender-Chinese groceries will have them)
5 tablespoons peanut oil or 5 tablespoons corn oil
2 teaspoons chopped fresh ginger
2 tablespoons chopped fresh garlic (I use 4-6 cloves)
1 tablespoon hot bean paste (available from Chinese groceries)
2 tablespoons soy sauce
1 teaspoon sugar
1/2 cup chicken stock or 1/2 cup water
1/4 cup water chestnut, peeled & chopped
1 chopped scallion
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds, for-garnish

Steps:

  • Cut eggplant 1/2-inch wide by 2-inch long strips.
  • Saute 1/2 the eggplant in 1/2 the oil in a non-stick pan/wok, until soft.
  • When browned and soft, remove from pan about 5 minutes.
  • Then repeat with rest of eggplant or sautee in 2 pans.
  • On low heat, cook garlic, ginger, and hot bean paste for a minute, then add sugar, soy sauce and stock/water.
  • Add water chestnuts.
  • Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms.
  • If sauce is too thin, thicken with 1t corn starch mixed with 2t water.
  • Fold sesame oil.
  • Top with green onions and sesame seeds.
  • Serve hot or cold with white rice.

Nutrition Facts : Calories 345.7, Fat 23.3, SaturatedFat 3.8, Cholesterol 0.9, Sodium 557.8, Carbohydrate 33.4, Fiber 16.6, Sugar 13, Protein 7.4

FRIED EGGPLANT WITH GARLIC



Fried Eggplant with Garlic image

Eggplant is one of my favorite vegetables. I think it is an underestimated and underused vegetable. It tastes much better when fried. However, it can absorb much oil. I have learned that if I grill the eggplant first for a little, it will cook better and absorb less oil. This is a great side dish or an appetizer for a group of people. I also love to use the leftover to make an egg sandwich the next day. I tend to fry an egg and put it over the eggplant.

Provided by ServingsofYum

Categories     Side Dish     Vegetables     Eggplant

Time 30m

Yield 8

Number Of Ingredients 5

2 eggplant, ends trimmed, cut into 1-inch-thick slices
1 cup olive oil, divided, plus more for drizzling
5 cloves garlic, minced
4 tablespoons white wine vinegar
salt to taste

Steps:

  • Preheat an electric grill for high heat and lightly oil the grate. Grill eggplant for 8 minutes.
  • Heat 3/4 cup olive oil in a deep skillet. Fry grilled eggplant for 4 minutes. Turn and cook until soft but not falling apart, an additional 4 minutes. Drain eggplant on paper towels and discard oil.
  • Heat skillet again over medium heat and add remaining 1/4 oil. Add garlic and cook for 1 minute. Add vinegar. Return sliced eggplant back to the skillet and cook for 2 to 4 minutes. Remove, drizzle with olive oil and sprinkle with salt.

Nutrition Facts : Calories 54.7 calories, Carbohydrate 7.1 g, Fat 3 g, Fiber 3.9 g, Protein 1.3 g, SaturatedFat 0.5 g, Sodium 22.8 mg, Sugar 2.7 g

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EGGPLANT (AUBERGINE) WITH GARLIC CREAM SAUCE. This is an extraordinary recipe. The sauce is made with only 60 cloves of garlic! I've been astounding guest with this dish since 1981. Be daring, discover how mild & delicious the garlic sauce taste. The recipe came from a cookbook called "Sunday Best". Eggplant is my favorite vegetable. I've collected over 500 …
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