How To make Let Um Have It Eggplant
2 md To large eggplants
1 c Whole milk
1 tb Granulated garlic
2 c Ice cubes
2 c Seasoned bread crumbs
3 x Eggs
1 x Lemon
2 ts Salt
1 c Parmesan cheese
Peanut oil for frying
SAUCE:
8 oz Pkg of Cream Cheese
1 lg Onion, finely chopped
1 bn Green onions, finely chopped
1 md Bell pepper, finely chopped
1 tb Garlic, finely chopped
4 oz Mushrooms, thinly sliced
1 ts Lemon juice
ds White, red & black peppers 2 1/4 ts Liquid crab boil
1 c Butter (2 sticks)
1/2 lb Crabmeat
1 lb Shrimp (60-70)
2 tb Flour
1 pt Half & half
1 tb Worcestershire sauce
ds Tabasco sauce ds Salt 1/2 ts Paprika
Peel eggplants; cut into 1/2-inch thick circles. Place in large bowl of water with juice of one lemon and 2 Tbs. salt. After all pieces are covered with water, add ice cubes on top. Set in refrigerator about 1 hour. In bowl, mix 3 eggs, 1 cup milk, granulated garlic. Drain eggplants; pat dry with towel. Dip eggplant pieces in mixture, then in bread crumbs. Heat peanut oil and fry to golden brown. Place on paper towels and sprinkle with Parmesan cheese while hot. Melt 1/2 stick butter in pan. Add 1/4 tsp. liquid crab boil and crab meat. Cook 2 minutes. Melt remaining 1/2 stick of butter in pan. Add 1/4 tsp. liquid crab boil and shrimp; cook until pink. Drain meats in strainer. SAUCE: In Dutch oven, melt 1 stick of butter. Add white and green onions, bell pepper, celery. Cook 3 minutes. Add garlic and mushrooms; cook 2 minutes. Add flour; mix well. Break cream cheese into small pieces, put in pan and blend together until smooth. Add half & half, Tabasco, lemon juice, red, white and black peppers, paprika and Worcestershire sauce. Mix well and cook on medium until desired thickness. Add drained crabmeat and shrimp. Mix well. Take off heat; serve with eggplants. Serves 6.
How To make Let Um Have It Eggplant's Videos
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Baked Eggplant Rolls Recipe | SIMPOL | CHEF TATUNG
Talong na may giniling at nirolyo?! Let’s have fun cooking this #simpol Baked Eggplant Rolls! Perfect dish to serve for family and friends!
INGREDIENTS
4 pcs - Eggplant
250g - Ground pork
1/4 cup - Minced onion
3 cloves - Minced garlic
1 tsp - Dried basil
1 tsp - Dried oregano
2 tbsp - Chopped parsley
Salt & pepper
1 pc - Egg
3/4 cups - Breadcrumbs
1/2 cup - Milk
Olive oil for greasing
1 cup - Tomato sauce
Salt & pepper to taste
1/2 cup - Cheddar cheese
1/2 cup - Mozzarella cheese
Garnish:
Fresh parsley
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Oven Baked Eggplant Recipe (BBQ Style)
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Today we are making extra garlicky BBQ eggplant. This is a popular dish in Chinese night market. It can be vegan or non-vegan. It is so delicious either way and super easy to make.
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INGREDIENTS
- 2 big eggplants or 3 small eggplants [2个大的茄子或者3个小的茄子]
- 2.5 tbsp of vegetable oil [2.5汤匙植物油]
- 1/2 cup of finely minced garlic. [1/4杯大蒜末]
- 1/4 cup of diced red onion [1/4 杯洋葱碎]
- 1/4 cup of diced red chilies [1/4杯红椒丁](You can use bell pepper if you can’t eat spicy food)
- 1/4 cup of diced green chilies [1/4杯青椒丁]
- 1/4 cup of cilantro stems [1/4 杯香菜梗] I reserved the leaves and some diced chili as garnish.
- 2 tbsp of Sichuan doubanjiang [四川豆瓣酱] (if you don’t like spicy food, you can use non-spicy soybean paste 黄豆酱. ) [Amazon link: Sichuan Pixian Board Bean Paste Dou Ban Jiang:
- 2 tbsp of soy sauce [2汤匙生抽] [Pearl River Bridge Natural Brewed Light Soy Sauce:
- 2 tbsp of Chinese cooking wine [2汤匙料酒] [Shaohsing Rice Cooking Wine
- some cornstarch water ( 1 tsp of cornstarch + 2 tbsp of water)
INSTRUCTION
- Simply place the eggplant on a baking pan and preheat the oven to 370 degrees Fahrenheit. Bake it for 25 minutes. The one I used is Chinese long eggplant. I have tried with round eggplants before. It didn’t work as well so be sure to stick with Chinese long eggplants.
- While waiting, we can make a sauce. In a sauce pot, add in 2.5 tbsp of oil. If you are a meat eater, you can add some minced meat right here and stir it until cooked through. I am keeping this recipe vegan so I am not adding any meat. 1/2 cup of finely minced garlic, 1/4 cup of diced red onion, 1/4 cup of diced red and green chilies, 1/4 cup of cilantro stems. I actually using jalapons because I can’t find Chinese chilies. If you can’t take spicy food you can use bell pepper.
- Eggplant is a pretty plain vegetable so the flavor really depends on what aromatic and seasoning you add in. You don’t need to do exactly the same as I did, just make sure it fits your taste. Stir them until fragrant. Then add in the seasoning: 2 tbsp of Sichuan doubanjiang (If you don’t like spicy food, you can use non-spicy soybean paste. You can find both of these sauce in almost any Chinese grocery), 2 tbsp of soy sauce, 2 tbsp of Chinese cooking wine. Mix them together and add some cornstarch water ( 1 tsp of cornstarch + 2 tbsp of water). Stir it until the sauce thickens a little bit. It takes a minute or 2 then turn off the heat.
- Now let’s check out the eggplant. Let it cool down a little bit so your hands can handle it. Take a knife and cut it open. Make sure you don’t cut through the skin. I like to do a long cut on each side of the eggplant then turn the knife to make some patterns. It helps the eggplant to absorb the flavor. Flip it over to check if you break the skin or not. Spoon the sauce all over the eggplants. Make sure the sauce covers the eggplant completely. If there is a spot that is exposed, it will come out a little dry after the second baking.
- Put this back in the oven for 6-8 minutes and you are done. Sprinkle some chilies and cilantro as garnish. You can serve it with white rice or just eat it right away. The eggplant is so soft and super flavorful. It is also extremely garlicky which is why I love about this dish.
Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!
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EASY Spicy Braised Eggplant Recipe
LEARN HOW TO MAKE A VEGAN SPICY CHINESE BRAISED EGGPLANT RECIPE
LAY HO MA!! This eggplant dish is incredibly packed with flavour and reminds me of my childhood. I used to eat this often at the dinner table with a bowl of white fluffy rice. Join me in this episode and learn how to make a vegan Chinese spicy braised eggplant recipe with ease! Let's begin.
Ingredients:
1 large Italian eggplant (or ideally 2 skinny Chinese eggplants)
2 large pieces garlic
3 sticks green onion
2 tbsp cane sugar
1 tbsp rice vinegar
3 tbsp soy sauce
1 tbsp Korean pepper powder (gochugaru)
drizzle of olive oil
1/2 cup water
1 tbsp roasted peanuts
Directions:
1. Slice the eggplant(s) into wedges. Finely chop the garlic. Chop the green onion (keep some of the green part for garnish)
2. Prep the sauce by combining the cane sugar, rice vinegar, soy sauce, and Korean pepper powder
3. Heat up a sauté pan on medium high heat. Drizzle with olive oil
4. Add the eggplant when the pan just starts to smoke. Sear the eggplant as best you can just to get some colour
5. Add the garlic and sauté for 5min, then add the green onion
6. Add the sauce plus the water. Deglaze the pan, then cover and cook on medium for 5min
7. Crush the peanuts in a pestle and mortar
8. Plate the eggplant when cooked. Garnish with the green onion that was set aside and the crushed peanuts
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Eggplant is tastier than meat!! Greek recipe for eggplant
Eggplant is tastier than meat!! Greek recipe for eggplant
This greek eggplant recipe is very easy to prepare, tasty and vegan. I have made this recipe all the summer and my family was amazed.In this video I will show you how to prepare aubergines in a simple way! This is a simple solution for a main dish or appetizer but you can serve it like a savory side dish too. Completely vegan recipe withoutany addition of animal origin products! Eggplants have never been so delicious!
INGREDIENTS:
- 1 kg of eggplants
- salt
-----------------------------------------
- 30 ml olive oil
- 1 onion
- 1 red pepper
- 2 garlic cloves
- 500 ml tomato juice
- allspice
- salt and pepper
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Easy Vegetarian Stuffed Eggplant | The Mediterranean Dish
Get the FULL RECIPE HERE ????
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???? MEDITERRANEAN SPICES:
???? GREEK OLIVE OIL:
INGREDIENTS:
????2 large eggplants
????Kosher salt
????Extra virgin olive oil (I used Private Reserve Greek EVOO)
FOR SPICE MIXTURE:
????¾ tsp allspice
????¾ tsp coriander
????½ tsp paprika
????½ tsp ground cinnamon
FOR THE FILLING:
????1 cup dry couscous I used this one
????1 cup canned or cooked chickpeas drained
????1 Roma tomato small diced
????1 green onion chopped
????Handful fresh parsley finely chopped
TO SERVE:
????Tahini sauce per this recipe
⏱️TIMESTAMPS⏱️
0:00 Intro
0:42 How to remove bitterness of eggplant
1:22 Creating spice mixture
2:11 Prepping the eggplant for baking
3:39 Star ingredient for the filling
5:11 Prepping the filling for the eggplant
6:14 Tip on how to know when the eggplant is fully cooked
6:29 Add the filling to eggplant
7:32 Finishing touch