[CH] Witches and eggplant

rain@wwbbs.otherside.com
Mon, 01 Nov 1999 14:50:00 -0500 

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Ch> Finally, my apologies to any actual witches out there. 
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No apology needed, Alex--I absolutely loved it!  ROFL!!! 
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I've been craving eggplant lately.  Here are three good recipes: 
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-Begin Recipe Export- QBook version 1.00.14 
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Title: Eggplant-Spinach Curry 
Keywords: Vegan, Side dishes, main dishes 
      Yield: 8 Servings 
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    1/4 c  Oil 
      1 ts Black or brown mustard seeds 
     12    Garlic cloves; minced 
      2 lb Spinach; rinsed, dried and finely chopped 
      1 md Eggplant cut into 1/2" cubes 
      1    Piece ginger root (1"), peeled and grated 
           Green serranos or cayennes to taste, chopped 
    1/4 ts Turmeric powder 
    1/4 ts Paprika 
    1/2 ts Ground coriander 
    1/2 ts Ground cumin 
      2 md Tomatoes, ripe, finely chopped 
           Salt 
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Heat the oil with half of the mustard seeds in a large saucepan.  Add 
remaining mustard seeds when the cooked seeds begin to pop.  Add the 
garlic and saute until tender. 
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Add the spinach, a small amount at a time, stirring occasionally to 
keep the spinach from scorching.  When the spinach wilts, add the 
eggplant, ginger,  chiles, tumeric, paprika, coriander, and 
cumin. Saute to blend the flavors.  Cover, and cook over medium-low 
heat for 15 minutes. Add the tomatoes and season to taste with salt. 
Cook, uncovered, 5 minutes longer.   Serve over Basmati rice. 
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Source: Dhaba Cuisine of India restaurant - Santa Monica, California 
: Best Recipes from the Los Angeles Times ISBN: 0-8109-1237-6 
:       Typed by Karen Mintzias 
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-Begin Recipe Export- QBook version 1.00.14 
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Title: Eggplant in Garlic Sauce 
Keyword: Seafood, main dishes, side dishes, vegan option 
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      1 md Eggplant (1-1 1/4 lb.) 
      1 ts Dried shrimp 
      2 tb _Shao xing_  or sherry 
      6 sm Chinese mushrooms 
           Green cayennes to taste, chopped 
      1    Green bell pepper or sweet 
           Red pepper 
      2    Cloves garlic 
      2 ts Salt 
      3 Tb Oil or chicken fat 
    1/2 c  Stock (mushroom is good) 
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SEASONING SAUCE: 
      1 Tb Good red hot sauce 
    1/2 Tb Dark soy sauce 
    1/2 Tb Light soy sauce 
      1 Tb Red wine vinegar 
      1 ts Sugar 
      1 Tb Tomato sauce 
      1 Tb Tomato paste 
      2 Tb Sherry (in which the dried shrimp was soaking) 
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PREPARATION: Rinse the dried shrimp. Soak for 1 hour in 2 tablespoons 
sherry. Rinse mushrooms, cover with warm water, and soak for 30-60 
minutes or until soft. Cut off stems and leave whole. Save stock. 
Triangle-cut peppers. Mince garlic. Prepare seasoning sauce: blend 
together the hot sauce, soy sauces, vinegar, sugar, 1 tablespoons 
sherry in which dried shrimp was soaked. 
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Trim off ends of eggplant and 
discard. Cut the eggplant into eighths lengthwise. Cut the slices 
into 1 1/2 to 2 inch cubes. Sprinkle with 2 teaspoons salt and place 
on cookie sheet, with paper towels and chopping block in top. Let 
stand for 30 minutes. Rinse, drain, and dry eggplant slices well. 
Mince dried shrimp. 
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COOKING PROCEDURE: Place wok over high flame for 
30 seconds. Add 3 tablespoons of oil, and heat for 20 seconds or 
until oil is very hot but not smoking. Ass eggplant cubes; stir and 
press lightly to aid browning. Cook over a medium flame till lightly 
browned, about 5 minutes. Add drained and minced shrimp and continue 
to stir-fry for 30 seconds. Add garlic. Add mushrooms and peppers. 
Stir-fry until tender, about 1-2 minutes. Add 1/2 cup stock. Cook, 
stirring about 5 second. Add seasoning sauce. Cook over medium heat, 
stir-frying about 3-5 minutes, or until juices have thickened. Empty 
contents of wok into a serving dish. Serve hot, warm or cold. 
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TIMING: This recipe can be kept warm if necessary, uncovered, in a 
preheated 225* oven for 5-7 minutes. Eggplant in Garlic Sauce makes 
an excellent appetizer served cold or hot. It will keep, if 
refrigerated, for 5 days. 
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SUBSTITUTIONS: If dried shrimp is not available, omit and follow 
recipe as indicated. For the eggplant you can substitute zucchini. 
Roll-oblique-cut zucchini and cook for only 1 minute instead of 5 in 
the first step. 
  From: Steve Kramer <stevekra@gol.com> 
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-Begin Recipe Export- QBook version 1.00.14 
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Title: Szechwan Eggplant and Tofu 
Keywords: Main dishes, vegetarian 
     Yield: 4 servings 
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      3 Tb Soy sauce 
    1/4 c  _Shao xing_ or dry sherry 
      1 Tb White or brown sugar 
      1 Tb Cider vinegar 
      3 Tb Cornstarch 
      2 Tb Peanut oil 
      1 md Onion, thinly sliced 
      1 lg Eggplant, cut into thin strips 
    3/4 ts Salt 
      2 Tb Minced garlic 
      1 Tb Minced fresh ginger 
    1/4 ts Black pepper 
           Cayenne powder to taste 
           Red cayennes or santakas to taste, chopped 
      3    Cakes firm tofu, cut into strips 
      8    Scallions: greens minced--cut whites in strips and keep 
            separate 
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Combine soy sauce, vinegar, sherry, cayenne and sugar in a liquid- 
measuring cup. Add enough water to make up to 1 cup. Place cornstarch 
in a small bowl, pour in the liquid, pour on the liquid & whisk till 
dissolved. Set aside. 
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Heat a large wok over a high flame.  Add oil & onion & stir 
fry for about a minute.  Add eggplant & salt & stir fry for 8 to 10 
minutes till the eggplant is soft.  Add garlic, chiles, ginger & 
black pepper. Cook a few minutes more. 
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Add tofu & scallion bottoms.  Stir the bowl of liquid that has been 
set aside & add to the wok.  Mix well & stir fry for another few 
minutes till the sauce is thickened. 
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Remove from heat and serve over rice topped with scallion greens. 
  Serves 4.  Sourcetag missing. 
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Keep on rockin', 
Rain 
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... Hell hath no pizza... and probably no Thai food either.