Crispy Eggplant Curry

I’m growing these adorable lil Japanese eggplants. They happen to be delicious. I curried them up.

1 lb eggplant sliced into 1/2 inch thick rounds (if using a bigger eggplant variety, try cubes)
1 white onion, sliced
12 oz bamboo shoots in chili oil
1 1/2 Cups green peas (I use frozen)
2 large springs basil (I’m growing purple basil so I use that. Thai basil would be nice too)
13 oz (1 can) coconut milk
3 TB green curry powder
enough sesame oil/ veggie oil blend to pan fry the eggplant

Salt the eggplant and set it aside to drain. Slice the onion, chiffonade the basil, eat a handful of thawed peas.

When the eggplant has released much of it’s fluid, rinse it and drain it well. A salad spinner is great for this. Heat a little veggie oil seasoned with sesame oil in a wok. Stir fry the eggplant over medium-high heat until brown and crispy. Transfer to plate to rest.

Add onion to pan and let the sugars caramelize. When onion has a nice brown color all over, add the bamboo shoots and chili oil, basil, and peas. Stir fry 2 minutes then turn heat to medium. Add coconut milk and green curry powder. Stir to combine. Cover and let heat through to bubbling.

Serve over rice.


Eggplant Goat Cheese Gratin

Eggplant Parmesan is one of those dishes that I really miss being gluten-free. Here is a fabulous way to get your fix without the wheat. The goat cheese is soft and creamy, so you get all the ooey-gooeyness of being in restaurant. Plus, you don’t need a deep-frier for this one!

GBD = Golden Brown Delicious!

1 egg plant sliced, salted and drained
2 roma tomatoes, sliced
4 oz goat cheese
3 TB tomato sauce or strained tomatoes
3 oz shredded mozzarella
1 tsp oregano
2 tsp Italian seasoning blend
1/3 Cup rice flour
evoo for pan frying

Slice the eggplant into disks about 1/4 inch thick. Sprinkle it liberally with sea salt and let sit in a colander in the sink for about 10 minutes. Salting and draining eggplant improves the texture and helps the breading to cook up crisper.

Mix rice flour and Italian seasoning in a pie plate. Dredge eggplant slices to coat well. Fry in hot oil until crisp. Drain on separate plate.

Frying Eggplant

In the bottom of a casserole pan, spread the tomato sauce. This will keep the veggies from sticking. Layer fried egg plant, crumbled goat cheese, tomato slices, oregano, and mozzarella cheese.

Layers 1 & 2

Layers 1 thru 4

Bake at 400 degrees F for about 30 minutes, until cheeses are melted and tomato is well roasted. Serve with polenta, gluten-free pasta, or risotto.

Served over Pesto Pasta

Amaranth Stuffed Eggplant

Eggplant is easy to cook with and has a hearty texture for veggie-based meals. Try out this warm dish full of minerals and amino acids to boost your system for flu season. Amaranth is high in Lysine, an amino acid that helps your body fight viruses.

Stuffed Eggplant over gluten-free pasta alfredo

Stuffed Eggplant over gluten-free pasta alfredo

1 Eggplant sliced lengthwise and scooped out, flesh diced

1 purple onion diced

8 oz mushrooms rough chopped

3/4 C Amaranth

14 oz canned tomatoes

hand full of fresh basil, chopped

1/2 Cup water

1 herb bouillon cube

olive oil

chili flakes

After scooping the eggplant, invert the shells to let them drain.

Add diced eggplant, onions, mushrooms, and olive oil to saute pan over medium heat. Stir and brown for about 5 minutes. Add tomatoes, amaranth, water, and bouillon cube. Stir to combine. Cover and simmer 15 min until amaranth is tender, stirring occasionally.

Preheat oven to 375 degrees F.

Add eggplant mixture bake to shells and bake for 30 minutes.

Serve over gluten-free pasta or sprinkle with cheese.

Published in: on October 15, 2009 at 7:55 am  Leave a Comment  
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