Looking for eggplant recipe?!
recipe uses curry paste beef mince & eggplantWww@FoodAQ@Com
Answers:
This doesnt use mince but maybe you could substitute it!.
This fantastic Thai green curry recipe features beef with eggplant and red bell pepper, but it can also be prepared with chicken!. Make this green curry as spicy or as mild as you like, adjusting the chili content to suit your taste!. Although it would normally be simmered in a wok, I've chosen to cook this curry in the oven, which I've found to be more convenient for most North Americans!. Kaffir lime leaf and fresh basil are key ingredients in this dish, added just before serving to give the curry its bold and unique Thai flavor!. ENJOY!
Prep Time: 20 minutes
Cook Time: 1 hour, 00 minutes
Ingredients:
SERVES 4+
2 large beef steaks, such as sirloin, tenderloin, ribeye, or flank
1 eggplant, cut into bite-size chunks
1 red bell pepper, cut into bite-size pieces
1 can coconut milk
6 kaffir lime leaves
1 loose cup fresh basil (preferably Thai basil but sweet will also work)
GREEN CURRY PASTE:
3 shallots, sliced OR substitute 3/4 cup purple onion
1-2 green chilies, deseeded (adjust according to how spicy you want it)
4 cloves garlic
1 thumb-size piece galangal OR ginger, sliced
1 stalk lemongrass, finely sliced and minced (see more about lemongrass below)
1/2 Tbsp!. ground coriander
1 Tbsp!. cumin
1/2 tsp!. white pepper OR substitute black pepper
1/2 Tbsp!. dark soy sauce OR substitue 1 Tbsp!. regular soy sauce
3 Tbsp!. fish sauce
1/2 cup fresh chopped coriander leaves and stems
1 tsp!. shrimp paste
1/2 Tbsp!. brown sugar
1/2 can coconut milk
Preparation:
For more information on lemongrass, see: How to Prepare Fresh Lemongrass!.
Preheat your oven to 350 degrees!.
Place all curry paste ingredients in a food processor or large chopper!. Process well to create an aromatic green curry paste!. If you don't have a food processor or chopper:Finely mince all ingredients by hand and stir together well!. Dry ingredients can also be pounded together with a pestle & mortar!.
Cut the steak into bite-size strips!. Leave on a little of the fat which contributes to the overall taste and nutrition of the dish!.
Place beef in a large casserole-type dish!. also add the chopped eggplant!.
Add the green curry paste plus one can of coconut milk and stir everything together well!.
Cover and bake at 350 degrees for 45 minutes!.
Remove curry from oven and stir in the chopped red bell pepper!. Return to oven for 15 more minutes or until the beef is well cooked!.
While the curry is cooking, remove the stems from the kaffir lime leaves (I use scissors to cut out of the stem)!. Now place the leaves in a mini chopper (or a food processor that can finely mince them up)!. Process well!. If you don't have a chopper/processor: use scissors to cut the leaves into thin strips or small pieces!.
When the curry is cooked, remove from oven and do a taste-test for salt and spice, adding more fish sauce if more salt is needed, or more green chili if you prefer it spicier (chili sauce or dry cayenne pepper can be substituted)!. Add a little more sugar if you find the curry too sour for your taste!.
While the curry is still piping hot, stir in the lime leaves!.
As you serve each portion, fold in the chopped fresh basil!. also sprinkle a little overtop as a garnish (fresh coriander can also be sprinkled over, if desired)!.
Serve this robust green curry with plenty of jasmine-scented rice and ENJOY!
Www@FoodAQ@Com
This fantastic Thai green curry recipe features beef with eggplant and red bell pepper, but it can also be prepared with chicken!. Make this green curry as spicy or as mild as you like, adjusting the chili content to suit your taste!. Although it would normally be simmered in a wok, I've chosen to cook this curry in the oven, which I've found to be more convenient for most North Americans!. Kaffir lime leaf and fresh basil are key ingredients in this dish, added just before serving to give the curry its bold and unique Thai flavor!. ENJOY!
Prep Time: 20 minutes
Cook Time: 1 hour, 00 minutes
Ingredients:
SERVES 4+
2 large beef steaks, such as sirloin, tenderloin, ribeye, or flank
1 eggplant, cut into bite-size chunks
1 red bell pepper, cut into bite-size pieces
1 can coconut milk
6 kaffir lime leaves
1 loose cup fresh basil (preferably Thai basil but sweet will also work)
GREEN CURRY PASTE:
3 shallots, sliced OR substitute 3/4 cup purple onion
1-2 green chilies, deseeded (adjust according to how spicy you want it)
4 cloves garlic
1 thumb-size piece galangal OR ginger, sliced
1 stalk lemongrass, finely sliced and minced (see more about lemongrass below)
1/2 Tbsp!. ground coriander
1 Tbsp!. cumin
1/2 tsp!. white pepper OR substitute black pepper
1/2 Tbsp!. dark soy sauce OR substitue 1 Tbsp!. regular soy sauce
3 Tbsp!. fish sauce
1/2 cup fresh chopped coriander leaves and stems
1 tsp!. shrimp paste
1/2 Tbsp!. brown sugar
1/2 can coconut milk
Preparation:
For more information on lemongrass, see: How to Prepare Fresh Lemongrass!.
Preheat your oven to 350 degrees!.
Place all curry paste ingredients in a food processor or large chopper!. Process well to create an aromatic green curry paste!. If you don't have a food processor or chopper:Finely mince all ingredients by hand and stir together well!. Dry ingredients can also be pounded together with a pestle & mortar!.
Cut the steak into bite-size strips!. Leave on a little of the fat which contributes to the overall taste and nutrition of the dish!.
Place beef in a large casserole-type dish!. also add the chopped eggplant!.
Add the green curry paste plus one can of coconut milk and stir everything together well!.
Cover and bake at 350 degrees for 45 minutes!.
Remove curry from oven and stir in the chopped red bell pepper!. Return to oven for 15 more minutes or until the beef is well cooked!.
While the curry is cooking, remove the stems from the kaffir lime leaves (I use scissors to cut out of the stem)!. Now place the leaves in a mini chopper (or a food processor that can finely mince them up)!. Process well!. If you don't have a chopper/processor: use scissors to cut the leaves into thin strips or small pieces!.
When the curry is cooked, remove from oven and do a taste-test for salt and spice, adding more fish sauce if more salt is needed, or more green chili if you prefer it spicier (chili sauce or dry cayenne pepper can be substituted)!. Add a little more sugar if you find the curry too sour for your taste!.
While the curry is still piping hot, stir in the lime leaves!.
As you serve each portion, fold in the chopped fresh basil!. also sprinkle a little overtop as a garnish (fresh coriander can also be sprinkled over, if desired)!.
Serve this robust green curry with plenty of jasmine-scented rice and ENJOY!
Www@FoodAQ@Com
Eggplant & Beef Mince Roulade
2 large eggplants
1 tsp sea salt
1 garlic clove, minced
7oz beef mince
4 TBS breadcrumbs
4 TBS grated Parmesan
1 egg, beaten
A good handful chopped flat leaf parsley
Salt & Pepper
Virgin Olive Oil
Toothpicks
1!. Slice the eggplant lengthwise into 1/4" thick strips!.
2!. Put in a colander or on a rack and salt with the sea salt!.
3!. Wait two hours!. Any less and you aren't really going to get rid of the excess moisture!.
4!. In a bowl, combine the garlic, beef mince, breadcrumbs, Parmesan, eggs and parsley!.
6!. Season and then mix well!.
7!. Pat the eggplant slice dry with kitchen towel!.
8!. Make small balls of the meat mixture!.
9!. Place a ball in the center of the eggplant slice and roll up!. Secure with toothpicks!.
10!. Put the eggplant rolls in a baking dish and drizzle with virgin olive oil!.
11!. Bake for 30 minutes at 350oF!.
12!. Serve immediately!. Www@FoodAQ@Com
2 large eggplants
1 tsp sea salt
1 garlic clove, minced
7oz beef mince
4 TBS breadcrumbs
4 TBS grated Parmesan
1 egg, beaten
A good handful chopped flat leaf parsley
Salt & Pepper
Virgin Olive Oil
Toothpicks
1!. Slice the eggplant lengthwise into 1/4" thick strips!.
2!. Put in a colander or on a rack and salt with the sea salt!.
3!. Wait two hours!. Any less and you aren't really going to get rid of the excess moisture!.
4!. In a bowl, combine the garlic, beef mince, breadcrumbs, Parmesan, eggs and parsley!.
6!. Season and then mix well!.
7!. Pat the eggplant slice dry with kitchen towel!.
8!. Make small balls of the meat mixture!.
9!. Place a ball in the center of the eggplant slice and roll up!. Secure with toothpicks!.
10!. Put the eggplant rolls in a baking dish and drizzle with virgin olive oil!.
11!. Bake for 30 minutes at 350oF!.
12!. Serve immediately!. Www@FoodAQ@Com
PARMIGIANA DI MELANZANE
it's an italian plate made in sicily
http://www!.girodivite!.it/La-parmigiana-d!.!.!.Www@FoodAQ@Com
it's an italian plate made in sicily
http://www!.girodivite!.it/La-parmigiana-d!.!.!.Www@FoodAQ@Com
Make greek mousaka!.Www@FoodAQ@Com
go 2 this siteWww@FoodAQ@Com
Yuck! Someone asked a question about olives and I said I do not like olives, but I haaaaaate eggplant!Www@FoodAQ@Com