Name: Eggplant and tomato sauce pasta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 persons
Ingredients: 2 to 3 tbsp olive oil; 2 garlic cloves - finely chopped; 1 shallot - finely chopped; 1 eggplant - cut into small size square pieces (about 1cm); 50ml cooking sake or cooking white wine; 1 canned tomatoes - diced; 1 tsp sugar; 1/2 tsp fine salt; 1 tbsp tomato paste; 400g of your favorite pasta; 1 tsp fine salt; 2 tbsp olive oil; pepper and salt

March 11, 2020

Eggplant and tomato sauce pasta

Persons

Prep Time

20 minutes

Cook Time

30 minutes

Total Time

50 minutes

Ingredients

2 to 3 tbsp olive oil
2 garlic cloves - finely chopped
1 shallot - finely chopped
1 eggplant - cut into small size square pieces (about 1cm)
50ml cooking sake or cooking white wine
1 canned tomatoes - diced
1 tsp sugar
1/2 tsp fine salt
1 tbsp tomato paste
400g of your favorite pasta
1 tsp fine salt
2 tbsp olive oil
pepper and salt

Instructions

1. In a frying-pan, heat 2 to 3 tbsp olive oil and fry the garlic until fragrant. Add the shallot and stir fry for a few minutes.
2. Add the eggplants and cook until wilted.
3. Add the cooking sake, canned tomatoes, sugar, salt and tomato paste. Bring it to a boil. Once it boils, reduce the heat to low and simmer for about 20min (no need to cover).
4. Add another 2 tbsp olive oil. Add salt and pepper to your taste.
5. Meanwhile boil the pasta according to the packet instructions until al dente, and drain.
6. Add the boiled pasta to the sauce and toss until well coated.
7. Serve into bowls immediately. Top with grated cheese (your choice) as much as you want. Enjoy!

June 3, 2018

Sweet and spicy eggplant – asian style

Persons

Ingredients

1 eggplant (about 350g) - quartered lengthways and cut into 1.5cm slices on a diagonal

- Ingredient A -

50g sweet red chili sauce
1/2 tsp fish sauce
1/2 tsp apple cider vinegar
1/2 tsp sugar

Instructions

1. In a medium bowl, add all ingredients A and mix. Set aside.
2. In a skillet, heat a generous amount of oil and fry eggplants, stir continuously until wilted and nicely browned.
3. Immediately transfer the cooked eggplants (still hot) into the bowl from #1 and marinate for at least 30 minutes. Keep in the fridge until you serve.

April 28, 2018

Chicken and eggplant stir-fry

Persons

Ingredients

650g boneless, skinless chicken breast - cut into bite sizes
6 tbsp flour (approx) to coat the chicken
2 eggplants (about 500g) - cut into bite sizes

- Ingredient A -

1 dried chili
4 tbsp apple cider vinegar
4 tbsp soy sauce
35g brown sugar
2 tbsp cooking white wine
2 tbsp mirin
100ml water

Instructions

1. In a skillet, heat 2 tbsp vegetable oil and fry eggplants stirring often, until evenly cooked and lightly browned. Transfer to a plate lined with a paper and set aside.
2. Toss the chicken in the flour to coat, shake off any excess. In the same skillet, add chicken and fry them until chicken is no longer pink. Put the eggplants back to the skillet, add the ingredient "A" to season, continue cooking. Bring it to boil and, once it is boiling, reduce the heat to low and simmer about 5 mins.

March 24, 2018

Ground beef and eggplant curry

Ground beef and eggplant curry - pressure cooker

Persons

Ground beef and eggplant curry - pressure cooker

Ingredients

2 eggplants (about 500g) - cut into 1cm cubes
2 garlic cloves - finely chopped
650g ground beef
1 onion - cut into 1cm cubes

- Ingredient A -

1 tsp kosher salt
1 tsp garlic powder
1 tsp ginger powder
1 tbsp balsamic vinegar
1 tsp bouillon Beef or bouillon cubes, beef
460g water

- Ingredient B -

140 to 150g Japanese curry roux
1 tbsp curry powder
1 tbsp soy sauce
sash of salt to taste

Instructions

1. In a pressure cooking pot , heat 1 tbsp vegetable oil and fry the garlic until fragrant. Add onion and eggplants, cook until wilted. Add ground beef and continue stir frying about 2 mins.
2. Add all the ingredient A and secure the pressure cooker lid. Bring pressure to high over medium heat. Once at high pressure, then reduce the heat to low and cook for 10 minutes.
3. Remove the pressure cooker from the heat and let the pressure come back down naturally, for about 15 minutes.
4. Remove the lid and add ingredient B. Stir until melted in. Adjust the taste, adding more salt if you like.
Serve with hot steamed rice!

March 3, 2018

Pasta sauce with white eggplant and leek

Persons

Pasta sauce with white eggplant and leek

Ingredients

4 garlic cloves - finely chopped
2 white eggplant (about 750g) - roughly chopped
1 leek - roughly chopped

- Ingredient A -

1 tbsp mirin
2 tbsp soy sauce
2 tbsp white sesame
2 tbsp olive oil
1 tsp gochujang
1 tsp or more kosher salt
1 tsp garlic powder
dash of sugar to taste
100g sour cream
500g any your favorite pasta

Instructions

1. In a frying-pan, heat 1 tbsp oil and fry the garlic until fragrant. Add white eggplant, leek and saute until wilted. Let it cool and set aside.
2. Add the cooked vegetable from #1 into your food processor and process until smooth but not too much.
3. Transfer the vegetable mixture into your frying-pan and heat them up. Add the ingredient A and simmer for about 1 to 2 mins. Add sour cream to finish.
Serve with pasta of your choice!

February 21, 2018

Mushrooms and eggplants pasta sauce

Mushroom and eggplant pasta sauce

Persons

Ingredients

2 tbsp olive oil
2 garlic cloves - chopped
* Its convenient to use "Manual Food Chopper" to chop for a small amount:)

- Ingredient A -

480g brown mushroom - cut into 1cm cube
1 eggplant (about 350g) - cut into 1cm cube
1 onion - cut into 1cm cube

- Ingredient B -

1 tsp kosher salt
1 tbsp brown sugar
20g butter
1 tbsp soy sauce
1 tsp dashi powder

- Ingredient C -

50g heavy cream
250g sour cream
150g fresh milk
2 tbsp parmesan grated cheese - optional
1 tsp paprika powder - not chili
1 tsp garlic powder
salt and pepper to taste
500g any pasta as you like

Instructions

1. In a frying pan, heat 2 tbsp olive oil and fry the garlic until fragrant. Then add the ingredient A and cook over medium-high heat, stirring frequently until wilted. Add and mix the ingredient B to season. Remove from the heat and let it cool down.
2. Add the lukewarm vegetable from #1 into your food processor and process until smooth.
3. Transfer them into a frying-pan and add ingredient C. Heat over medium-high heat and bring it to a boil.
4. Add the cooked pasta and mix gently. Serve hot!