Xu Xiang eggplant features crispy eggplant covered in a sticky sweet, sour, savory and slightly spicy sauce. A signature Sichuan dish that turns eggplant haters into eggplant lovers. {Vegetarian Vegan Adaptable, Gluten-Free Adaptable}

Korean Spicy Garlic Eggplant Recipe!🍆This is my absolute favorite way of eating eggplant! It's so flavorful, delicious, amazing with warm cooked rice.

Braised harissa eggplant with chickpeas is an easy vegan and gluten-free main course. Meaty eggplant, simple tomato-y broth, and spices.

Eggplant boiled then marinated in oil, garlic, red pepper and vinegar. A surprisingly light but tasty dish, much less tart than the usual scapece method.

This is getting pretty hard for me. I'm trying so hard to hold back and not to yell AGAIN that is is my most favorite food! I'm such a foodie. Sorry for that. But this IS a very good meal. AGAIN. It is ridiculously easy and you can use leftover boiled potatoes in here. Together with eggplant, garlic, curry powder and tomatoes, it will make a fantastic weeknight meal. Happy cooking! Preparation time: 15 minutes Serves: 4 people 1 medium eggplant 2 - 3 Tbsp oil 6 garlic cloves 1 tsp salt 1 Tbsp curry powder 14 oz can of crushed tomatoes 3 bigger boiled potatoes (1 Tbsp soy sauce or tamari) (fresh herbs for garnishing) Directions: Cut the eggplant into medium cubes. Heat up a pan and pour some oil in it. Add cubed eggplant. Cook for a couple of minutes. Add chopped garlic, salt and curry powder. Cook for a minute. Add crushed tomatoes. Cover the pan with a lid and let it simmer for 5 - 7 minutes. Add cubed potatoes and if you want, some soy sauce or tamari. Cook for a minute. Garnish with fresh herbs and serve.

This spicy eggplant gratin is similar to Eggplant Parmesan, but the eggplant is baked, not fried. Made with a spicy tomato sauce and smoked mozzarella, this spicy eggplant gratin is a perfect side dish for any main course. Of course, this could even be the main course!

This warm Moroccan Eggplant Salad (Zaalouk) combines cooked eggplant, tomatoes, and classic spices and is enjoyed as a side or alone with lots of bread.

Want an easy, one-pan meal that‘s ready in just 20 minutes? Try my delicious Soy-Glazed Eggplant Donburi. I sear meaty eggplant slices until golden brown and silky and coat them with a sweet and salty sauce. Served over hot steamed rice, it‘s a satisfying Japanese vegan rice bowl that deserves a spot at your weeknight table. {gluten-free adaptable}

A classic Palestinian dish of lentils and eggplants cooked in a pomegranate sauce, this is so hearty, tangy and delicious.

Sweet and Sour Eggplants with step by step pictures. This recipe is prepared using eggplants and some sauces. It can be served over rice.

Do you like eggplant? I know there are either 'haters' or 'lovers' in each of us when it comes to eggplant. I love eggplant. My eggplant fascination goes a long, long way. Back when I was a kid, I used to wait eagerly for my granny to make her Vangibath recipe. Nothing, nothing can pull me away from tamarind and other sour food. I love tamarind and could possibly eat it by itself. Okay, I have done that too. But then, I digress. Actually not. That is the major reason why I love Chinese cuisine. Or, at least the Indo-Chinese food. Its sweet, sour and spicy - all at the same time. However, for all my eggplant fascination, I'm no fan of soggy eggplant in a Chinese sauce. A is. He loves all kinds of vegetables and anything Chinese. So, every single time we go to a Chinese restaurant, he is always wanting to try this dish and I keep avoiding it. Thanks to me being the dominant one in the relationship (I needn't have specified that now, right?), we've escaped the eggplant dish so far. That said, beggars can't be choosers. Especially, when you beg your husband to cook fantastic food when its your turn to indulge him. How much A loves cooking is actually an understatement on this blog now. And in my life too. I take it for granted every evening that A will come up with something. This is one of those dishes that I couldn't him stop him from making. I agreed on a sulky note to just make do with the gravy and tofu in the dish. Well, what do you expect, ladies and gentlemen, I was wrong. Yet again. This is one of my favorite Chinese dishes now. I can't claim that all eggplant haters will love this dish, but surely, do try it and let us know how you liked it! Here is the recipe. Ingredients 1 large eggplant, cut into 1 to 1.5" chunks 1 large onion, coarsely chopped 1/2 cup tofu, cubed and fried with minimal oil until crisp on both sides 2 tbsp sesame oil 1 scallion, bulb and green part separated 3-4 large garlic cloves, finely chopped 3-4 tbsp coarsely chopped ginger 3 tbsp brown sugar 2 tsp molasses (optional) 1 tbsp vinegar 1 tbsp rice wine vinegar 2 tbsp canned tomato sauce or puree 2-3 tbsp soy sauce salt and cayenne pepper powder to taste 1-2 tsp red chilli flakes 1/3-1/2 cups water. 1 tbsp sesame seeds 1. Get started on the sauce. Take 1-2 tsp sesame oil when hot, add sesame seeds, garlic and ginger. When the garlic starts to turn brown, add the tomato sauce. When is almost cooked, add the molasses, brown sugar, soy sauce, cayenne pepper powder, salt, both vinegars and water. Reduce the heat to medium-low and let things simmer for 10-15 mins. Add the tofu at the 5 minute mark so that it absorbs all the flavors. 2. While the sauce simmers, in a separate pan, fry the eggplant on medium heat until tender but not mushy. Add some salt and red pepper flakes to it while its cooking. Keep it separate. 3. In the same pan, fry the onions with some oil, salt and red pepper flakes. 4. Add the eggplant and pour the sauce on top. Cook until the eggplants almost turn soft, about 5-6 mins. This will also let the flavors to absorb further. 5. Top with chopped greens from the scallion. Enjoy it hot with rice! It has this nuttiness thanks to the sesame seeds and the crisp tofu works great against the soft eggplant. I'm sure this'd go great with whole wheat noodles or rice vermicelli too! We had it with hot steaming rice and ate it with our hands :D I think, for meals like this, eating with hands wins hands down (pun unintended!) as against with a fork! What do you think?

This Mediterranean Stuffed Eggplant is delicious, filling, and healthy. This vegetarian dinner is loaded with veggies and topped with bubbly cheese.

Roasted Eggplant Lasagna made with no-boil lasagna noodles and topped with Arugula Pesto. A delicious, healthy vegetarian dinner recipe that is comforting and nourishing. Vegan and GF adaptable.

To continue to "eat the seasons", incorporate eggplant into your meals! Eggplants are one of the healthiest vegetables to include in your diet. Benefits of eggplant Loaded with fiber, eggplant aids in digestion and helps keep you feeling satiated. Fiber is great for heart health as it helps to lower your "bad" cholesterol. This vegetable is also

Greek stuffed eggplant with meat sauce, topped with a rich béchamel sauce is one of the heartiest and most filling dishes of the Mediterranean cuisine.

Mutabal is a creamy Middle Eastern eggplant dip with a velvety texture and a smokey flavor.The flesh of roasted eggplant is mixed with tahini, yogurt, garlic, and lemon juice, creating a perfect blend of creamy, nutty, and tangy flavors.

This eggplant unagi (or rather, “unagi”) is indeed reminiscent of a Japanese eel, with a similar sweet, savory sauce. But instead of eel, the main event is eggplant!

The trick to this easy grilled eggplant recipe is to draw out the moisture and then marinate it first. If you don't, you may end up with a rubbery result.

In Brigid Washington's home country of Trinidad and Tobago, this garlicky eggplant dish, known colloquially as baigan or melongene, isn’t considered a recipe because all it requires is a low flame, a handful of garlic cloves, a generous dash of curry powder, and eggplant. The process of making this dish seethes with a simplicity that defines island life. Folded into the ease, however, are deep flavors rightfully attributed to the island’s vast and vibrant East Indian culture, from which this dish is believed to originate. If you can’t find Chief curry powder, madras curry powder is an acceptable substitute (although not an exact one).

This hearty vegetarian dish is packed with contrasting, complex flavors and vibrant colors.

Ina Garten's cheesy, saucy, crispy-crunchy eggplant Parmesan, made with roasted eggplant slices instead of fried.

Gochujang eggplant is a simple, naturally vegan and gluten-free mid-week meal that is full flavour. It's easy and quick to make and low in oil.

This warm Moroccan Eggplant Salad (Zaalouk) combines cooked eggplant, tomatoes, and classic spices and is enjoyed as a side or alone with lots of bread.

Eggplant rollatini is so easy and simple to make but the look of the dish definitely wow your guests!! Delicious vegetarian dish that can be served as a main or…