212182 japanese style eggplant ground curry Recipes

eggplant , cut into 1 1/2 centimeter cubes, with skin, kosher salt, brown mustard seeds, canola oil, onion, diced, garlic cloves, minced, fresh ginger, minced, cumin, ground, coriander, freshly ground, cardamom, freshly ground, garam masala, cayenne, diced tomatoes, frozen spinach, thawed and drained, plain yogurt, cilantro, chopped

silken tofu (japanese, chinese , korean- not firm tofu), chinese garlic chives, soy sauce (good quality , like tamari brand), sesame oil, chili oil (optional), sheets nori (dry seaweed, small sheets about 2 x 3 inch, broken up into small pieces)

eggplants (japanese are best), chopped onion, garlic cloves, peeled and crushed, green chilies, chopped, salt, chopped fresh cilantro, vegetable oil (for frying )

eggplant, oil, milk (dairy or coconut), curry powder, red pepper powder, salt, sugar, vinegar or 2 tsp lime juice, onion

eggplant, lentils, white basmati rice, olive oil, turmeric, salt, cumin seeds, water, olive oil, mustard seeds, chopped onion, minced garlic, salt, curry powder, baby spinach, tomato puree or 1/4 cup tomato soup, cayenne powder (optional)

japanese eggplants, olive oil, pomegranate molasses, fresh lemon juice, garlic clove, crushed to puree with, salt, sugar, olive oil, salt, fresh mint, shredded, flat leaf parsley, chopped, pomegranate seeds (really pretty) (optional)

japanese eggplants , each about 6 inches long and about 2 inched in diameter (about 2 lbs total), sesame seeds, salad oil (for frying ), chicken broth, soy sauce, grated fresh ginger

eggplants, vegetable oil or 1/3 cup olive oil, white sesame seeds, sweet miso, sugar, sweet cooking rice wine (mirin)

eggplants (about 3), cut crosswise into 1/3-inch-thick rounds, salt, tomatoes, olive oil, garlic cloves, finely chopped, fresh basil leaves , torn in half, black pepper, dried hot red pepper flakes, all-purpose flour, eggs, panko (japanese bread crumbs), grated parmigiano-reggiano (2/3 cup), chilled fresh mozzarella (not unsalted), thinly sliced, your liking ) of shredded italian cheese (i like the ones with mixed provolone, asiago, parmesan and mozzarella) to use in addition to the cheeses listed above. sometimes i just like to up the cheese quotient, especially on top, where it gets all puffy, chewy and a bit browned around the edges., but it will taste perfect without the additonal cheese....

eggplants (about 3), cut crosswise into 1/3-inch-thick rounds, tomatoes see pics 2 large cans and 1 medium., olive oil, garlic cloves, finely chopped, fresh basil leaves , torn in half, black pepper, dried hot red pepper flakes, all-purpose flour, eggs, panko (japanese bread crumbs) i used the whole bag., grated parmigiano-reggiano (2/3 cup) 1 cup would be better, get aged over 3 years., chilled fresh mozzarella (not unsalted), thinly sliced, your liking ) of shredded italian cheese (i like the ones with mixed provolone, asiago, parmesan and mozzarella) use lots., do not add salt if using canned. a lot of salt in the cans and cheese., if you use fresh roma tomatoes , use 1 1/2 tsp salt, no more., forget the bitterness thing. just salt each side ., i always was leary of eggplant because of the name. it actually has little flavor and gets most from the oil and whatever it is cooked with., this was very similiar to moussaka i learned to make and absolutely love. i have the pics and will post that recipe.

japanese eggplant , cut in half lengthwise, kosher salt, green beans, trimmed, rice vinegar, low-sodium soy sauce, honey, dark sesame oil, black pepper, garlic clove, minced, mild red or green chile pepper, seeded and minced (such as fresno), thick) slices walla walla or other sweet onion, chopped bok choy stalks and leaves, hot cooked wide lo mein noodles (about 4 oz uncooked ), green onion, cut diagonally into (1-inch) pieces, toasted sesame seeds, chopped fresh cilantro

pearl barley, canola oil, onion, chopped, green curry paste , reduce to 1 tbsp if you prefer less heat, eggplant , cut into 1/4 then thickly sliced, light coconut milk, reduced-sodium vegetable stock, kaffir lime leaves, kumara, peeled and cut into cubes (orange sweet potato), soft brown sugar, lime juice, grated lime zest

eggplants, oil, onion, chopped, cumin, coriander, curry powder, garlic cloves, crushed, ginger, minced, cayenne pepper, tomato paste, cilantro, plain fat-free yogurt, lemon , juice of

japanese eggplants , 340 g (we can tsp get japanese, so i just use the big, fat purple ones!), green peppers (120g), sesame oil, miso, sugar, mirin, sake, dashi (i make up instant according to the packets directions)

eggplant, vegetable oil, cumin seeds, onion thinly sliced, ginger garlic paste, curry powder, tomato diced, plain yogurt, fresh jalapeno finely chopped, salt, cilantro finely chopped

eggplants (about 1 1/2 lb each), pricked all over with a fork, cooking oil, onions, sliced, garlic, minced, grated fresh ginger, ground coriander, ground cumin, fennel seeds, jalapeno pepper , seeds and ribs removed, minced, baking potatoes (about 2), peeled and cut into 1/2-inch cubes, salt, water, tomatoes (about 1 lb), chopped, lemon juice, chopped cilantro