Charred Eggplant Spread - Eat Clean with Shira Bocar
The distinctive smoky aroma of charred eggplant has an irresistible flavor; when paired with fresh beans, this dish becomes fortified with essential vitamins and minerals, making it rich in nutrients and flavor.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Charred Eggplant Spread - Eat Clean with Shira Bocar
Eggplant in Garlic Sauce Recipe (Sichuan Yu Xiang Qie Zi)
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It may not sound that appetizing because of the translation, but it is actually a chili garlic eggplant dish that is bursting with umami flavor and tastes incredibly delicious. The sauce is so savory and well-balanced; it tastes slightly sweet, sour, and spicy. We call it the rice killer recipe because it makes the rice super tasty, and you end up eating more rice than usual.
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INGREDIENTS
1.5 lb (680g) of eggplant
Vinegar to spray the eggplant
2-3 tbsp (17-25.5g) of cornstarch to coat the eggplant
Enough oil to fry the eggplant (Amazon Link -
0.5 lb (227g) of ground pork
3 piece of scallion, diced and reserve the green part for garnish
2 tsp (4g) of finely minced ginger
6-8 cloves of garlic, finely minced
3/4 cup (177g) of water
1 tsp (2.8g) of cornstarch
4 tbsp (70g) of diced pickled chili (Amazon Link -
2.5 tbsp (50g) of Pi Xian Dou Ban Jiang (Amazon Link -
1.5 tbsp (25g) of soy sauce (Amazon Link -
1 tbsp (17 g) of fish sauce (Amazon Link -
1.5 tbsp (15 g) of Chinese black vinegar (Amazon Link -
1 tbsp (13 g) of sugar
INSTRUCTIONS
Blend 4 tbsp of duo Jiao and 2 tbsp of Pi Xian Dou Ban Jiang into a puree. Let it go through a sieve to get rid of the stubborn seeds. Set it aside.
Combining 1.5 tbsp of soy sauce, 1.5 tbsp of Chinese black vinegar, 1 tbsp of fish sauce, 1 tbsp of sugar. Stir well and set it aside.
Cut the eggplant into 2.5 inches long strips. Spray white vinegar on the surface. Toss to coat evenly. This will slow down the oxidization. Get a sieve and dust 2 tbsp of cornstarch on the eggplant's surface, which will create a starchy layer and help the eggplant catch more deliciousness.
Mince six cloves of garlic and 2 tsp of ginger. Dice 3 scallions. Separate the white part and the green part. Reserve the green part as a garnish.
There are 2 ways to cook eggplant.
The first one is the steam method, which is healthier. You just place the eggplant on a plate. Stack them up in a way that allows air circulation. Put the eggplant on a steamer with some boiling water under the rack. Let it steam for about 12 minutes.
The second method is the deep-frying method. You just fry the eggplants in 2-3 batches. in 360 F oil for a few minutes until they are bendable. Take them out and drain the excess oil.
In the video, I used the deep frying method because it will retain the purple color on the skin. That makes a great dish presentation and picture for the thumbnail. However, I understand that not everybody is willing to use so much oil just to fry the eggplant. So, feel free to use the steam method. It won’t affect the taste.
Take out most of the oil and leave 2-3 tbsp in the wok. Heat until it starts smoking. Add the ground pork. Try to break the pork into small pieces. We don’t want any meat patties, we want it to be nice and loose so those little pork bits can attach onto the eggplant later.
Once the pork has changed color, you can turn the heat to low, then push everything to the side. There should be some oil pulling out from the pork; we will use that to cook the minced garlic, ginger, and diced scallion. Stir until fragrant, then add in the pickled chili paste. You have to keep the heat at low to saute the chili paste because the Sichuan Dou Ban Jiang that we used is very easy to burn.
When you see the oil became a red-orange color, you can pour in the sauce along with the cornstarch water(3/4 cup of water mixed with 1 tsp of cornstarch). Stir and bring everything to a slight simmer. In a couple of minutes, it should turn into a thick consistency. Then, introduce the eggplant back to the wok. Stir on low heat for a couple of minutes to combine the flavor. Give it a final taste to see if you need to adjust the flavor, and you are done.
Sprinkle the reserved scallion, and we are ready to enjoy this mouth-watering dish.
Videography / Editing by Austin Schargorodski -
Caviar d'aubergines ou Mtabbal /Mutabbal Eggplant Dip/ متبل البادنجال (سلطة البادنجال المشوي
Recette de tahini (pate de Sésame) /Tahini recipe (sesame paste)/وصفة الطحينة بطريقة بسيطة
Recette du Caviar d'aubergines ou Mtabbal /Mutabbal - Eggplant Dip (Mutabbal) /(وصفة متبل البادنجال (سلطة البادنجال المشوي
* Ingredients:
- 3 aubergines / 3 eggplants .
- 1 oignon / 1 onion .
- 3 gousses d'ail / 3 cloves of garlic .
- 2 cuillères à soupe de yaourt nature / 2 tablespoons of plain yoghurt .
- 3 a 4 cuillères à soupe pâte tahini / 3 to 4 tablespoons of tahini paste .
- 2 cuillères à soupe jus de citron / 2 tablespoons of lemon juice .
- 3 cuillères à soupe l'huile d'olive / 3 tablespoons of olive oil .
- Sel, poivre / Salt, pepper .
- 1/2 cuillère à café poudre de cumin / 1/2 teaspoon cumin powder .
- 1/2 cuillère à café menthe sèche / 1/2 teaspoon of dry mint .
* المقادير :
3 باذنجان
1 بصل
3 فصوص ثوم
2 ملعقة كبيرة زبادي
3الى 4 ملعقة كبيرة طحينة
2 ملعقة كبيرة عصير الليمون
2 ملعقة كبيرة زيت زيتون
- الملح والفلفل
1/2 ملعقة صغيرة مسحوق الكمون
1/2 ملعقة صغيرة نعناع جاف
Easy Homemade Tahini Recipe - How to Make Tahini
Making tahini at home is easy and much less expensive than buying from the store. We recommend looking for sesame seeds in bulk bins or at International, Asian and Middle Eastern markets for the best deals. While tahini can be made from unhulled, sprouted and hulled sesame seeds, we prefer to use hulled (or natural) sesame seeds for tahini. Tahini can be kept in the refrigerator for a month.
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Homemade Tahini Ingredients (the recipe is on Inspired Taste)
• 1 cup (5 ounces or 140 grams) sesame seeds, we prefer hulled
• 2 to 4 tablespoons neutral flavored oil such as grape seed, vegetable or a light olive oil
• Pinch of salt, optional
⭐️⭐️⭐️⭐️⭐️ If you make the recipe, please leave a review on the recipe page on Inspired Taste ❤️ We love to see your creations on Instagram, TikTok, and Facebook, too. Snap a photo and hashtag it #inspiredtaste — Find us: @inspiredtaste
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Chapters:
00:00:00 - Introduction to Homemade Tahini Recipe
00:00:13 - Making Tahini
00:00:22 - How to Toast Sesame Seeds
00:00:36 - Toasted Sesame Seeds
00:00:49 - Creating a Crumbly Paste
00:01:08 - Blending the Ingredients
00:01:49 - Homemade Tahini Storage Tips
02:00:00 - Using Tahini in Hummus
00:02:11 - Check out our YouTube Channel!
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We are Adam & Joanne, creators and publishers of InspiredTaste.Net, where our goal is simple: inspire you to get in the kitchen and cook fresh, healthy, and delicious recipes.
We're not just food enthusiasts; we're full-time food aficionados, and we're here to ignite your passion for cooking with our fresh and delectable creations.
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Pâte de sésame maison TAHINI et recette de sauce Tahini TARATOR
Voici comment faire une pâte de sésame maison aussi appelée Tahini, Tahina, Tahin ou crème de sésame pour faire du Houmous maison (purée de pois chiches), du Baba Ghanouj (caviar d'aubergine ou purée d'aubergine), etc.
Je vous montre aussi comment faire une sauce tahini aussi appelée Tarator qui est utilisée comme une sauce pour les falafels, chawarma (shawarma), kebab, poisson frit ou grillé, brochettes de boeuf ou brochettes de poulet, pour napper des légumes grillés...
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Lisa Faulkner shares her Miso and Honey Roast Aubergines recipe
It's an often misunderstood and underused vegetable, but aubergines are in season right now and set for a revival on British plates this autumn, as budding amateur chefs look for more creative ingredients and recipes to set their meals apart.
Former Celebrity MasterChef winner and television cookery show presenter Lisa Faulkner is one such fan of the aubergine and she has plenty of tips on how to prepare aubergines, how to cook them and what other ingredients to match them with to get the most out of this beautiful purple vegetable.
She's also teamed up with Kikkoman soy sauce to create a popular Japanese dish - Miso and Honey Roasted Aubergines - that can either be the star of the meal or a fresh, healthy and easy accompaniment to any meat dish.
Watch our video for tips from Lisa and a step by step guide to her delicious recipe.
For more information visit