Sep 15, Easy eggplant recipes here are really quick and easy and so-o-o versatile.

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Easy eggplant recipes don't need that 3o minute "salting" IF you use young, small ones. If they called for that procedure you?d never be finished within our time limit.

It's the the really large, older eggplants loaded with those brown seeds that create a bitter flavor. So on this page we?ll assume that you?re using the young, smaller ones which don?t need salting.

Okay, now that we?ve established ?ground rules?, take a look around the page and see what I mean by ?Versatile?.

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***NEW***
Eggplant-Plus Stew
Serves 4

Plus what? Lotsa stuff, but still quick & easy.

1/4 cup olive oil
1 eggplant, chopped
4 cloves garlic, chopped
1 onion, chopped
2 carrots, sliced thinly
2 cups fat-free chicken broth
2 cups of tomato puree
Salt, pepper and oregano to taste
2 medium zucchini, sliced thickly
1/4 cup wine vinegar

In a large saucepan, heat the oil and add eggplant cubes, garlic and onion. Saute for 5 minutes, stirring frequently.

Add the remaining ingredients except the vinegar and bring mixture to a boil; cover, and simmer for 20 minutes. Stir in the wine vinegar and adjust seasonings.
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Sichuan Eggplant

This recipe calls for Asian eggplant or Japanese eggplant. They are long and thin in comparison with a European or globe eggplant, and much more tender and delicate. If you can't find them, you can replace the globe Aubergine, but the dish really is best with the Asian Eggplant.

1 1/2 inventory unit Asian (long and skinny) eggplant2 tablespoons my PC oil1/4 cup chicken stock (substitute vegetable materials for vegetarian) 2 tsp sugar1/2 teaspoon soy sauce1/2-1 1/2 tablespoons chili bean Paste * 2 teaspoon crushed sichuan peppercorns * * (optional, but illegitimate without) 3 TSP freshly grated ginger5 garlic Cloves, thyme, minced1 teaspoon corn starch2 TSP Chinkiang vinegar or apple cider vinegar4 scallionsroughly choppedCilantro for garnish (optional)

* A lot of grocery stores have Asian ingredient aisles now. You should be able to find chili bean Paste, a mixture of canned chili mixed with mashed soybeans, or at any Asian market. (Do not confuse with black bean Paste or chili-garlic paste.)

** Sichuan peppercorns are available at some stores and online for pretty cheap. They are not like other spicy peppers, but rather has a citrusy taste and evoke a tingly, numbing sensation like a carbonated drink.

1 Begin your mise en place. Quarter length divisions Aubergine and concoct in large sales incentives and set aside. In a small bowl, mix together chicken stock, sugar and soy sauce and marketed it. In another bowl, mix together chili bean Paste, garlic, ginger and sichuan peppercorns and marketed it. In a third bowl, mix together in a tablespoon cornstarch with water and set aside the. Finally, in a fourth bowl, mix together in scallions and vinegar and dispose of it.

2 Place the oil in a wok or large saut pan over medium-high heat until the oil is almost smoking. Add Eggplant and saut, makes it possible to sit in a few seconds each time you move to allow it to brown and Blister. If Aubergine absorbs all oil and some paragraphs have no then add a little more oil.

3 Add chili bean Paste, garlic, ginger and sichuan peppercorns and saut until fragrant, about 30 seconds. Add chicken stock mixture, turn heat to medium-low and simmer in 90 seconds. Cornstarch mixture and stir until sauce thickens slightly. Add scallions and vinegar and cook for 15 seconds in order to disseminate their harsh flavors a bit. Relentlessly with coriander and serve.

Profit: Makes 2-4 servings.