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The eggplant has a story to tell, and it is one rarely heard. The eggplant is a vegetable of power, prestige and beauty. It comes in a variety of colors, shapes, sizes and flavors. Even if all you have is the standard purple Italian or American eggplant that you will find in most mainstream markets, you can create completely different meals with them that may appeal to the more adventurous side of your taste buds. Eggplants mesh so well with a variety of flavors, so it’s hard to go wrong. A quick and easy stir fry type meal is one of the easiest ways to cook eggplant. Just chop, toss them in a pan, and you’re just about half way to a good meal. Take a look at a how one eggplant can be made in two different ways for two meals. Or a few more if you have leftovers!
Both eggplants in this dish are of the American variety, although you are definitely able to experiment with others. Indian, Japanese and Chinese eggplants have a mild, sweet flavor that would pair well with oyster sauce. Thai eggplants have a slightly bitter flavor, but work very well in curry dishes. Unlike most other eggplants, it is recommended to remove the seeds from Thai eggplants as most people do not enjoy them. The fun of working with new dishes and ingredients is the experimentation aspect of it all. You figure out what you like, and that becomes your new go to dish. Hopefully you’ll feel that way about eggplants too!
Eggplant with Oyster Sauce – Serves 4 to 6
2 large eggplants, cubed
4 cloves garlic, minced
1/3 cup soy sauce
1/3 cup oyster sauce
1/2 cup water
1/2 cup brown sugar
1 teaspoon cornstarch
1 1/2 teaspoon sesame oil
1/2 teaspoon sriracha sauce
1/2 teaspoon ground ginger
1/2 teaspoon dried cilantro
1/4 teaspoon chili powder
Grapeseed oil
1. In a large bowl, whisk all of the ingredients together, except the eggplant. Once combined, stir in the eggplant.
2. Swirl a bit of grapeseed oil in a large, shallow pan over medium high heat. When hot, pour in the eggplant along with the marinade. Bring to a boil, then reduce heat to a simmer and cook for 12-15 minutes or until eggplant is soft.
Curry Eggplant and Peanuts – Serves 4 to 6
Curry sauce
2 large eggplants, cubed
1 cup raw peanut halves, toasted
1 teaspoon sesame oil
Grapeseed oil
Kosher salt
Swirl a bit of grapeseed oil and the sesame oil in a large, shallow pan. Add eggplants, along with the sauce, and cook for 10-15 minutes or until eggplant is soft. Salt to taste.
Click HERE for the printable recipes.
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I want both of them! Perfect all over a steamed rice.
I like the way this recipe looks, full-flavored and spicy! I’ll have to try this dish the next time I have eggplants.
I love any time someone features two takes on the same ingredient. I personally love Japanese eggplant. I find the skin to be much more pleasant and the taste far less bitter.
Well i don’t think I need to tell you of my for eggplants. So this one is right up my alley. I don’t think I can choose between the two. I’ll just have a serving of both with some rice.
Well, I can’t say I’m an eggplant fan. But I would definitely try both of those, that’s not how my mom cooked them! Heh.
Mmm, love eggplant! I don’t think I’ve ever had Thai eggplant, though. Will have to remedy that!
I haven’t worked with eggplant before, but maybe I’ll have to find a way to incorporate it into some quinoa recipe this year…
wow! would love to try both! Looove eggplants. My favourite way is to stir fry with sambal belacan. Chili eggplant is just so good!
The curry eggplant looks great.
I often get rid of the bitter taste in eggplants by salting them first and letting them sit for a while.
Eggplant is my FAV.. this sounds wonderful.
Both of those recipes sound phenomal! I am in love with eggplant.
What a cool idea…it’s a duo!
I love eggplants. I think I went a month this summer where I basically cooked eggplant straight through. And last year I spent about five months eating sandwiches of roasted eggplant and cilantro hummus.
I love what you did with the oyster sauce…sounds fantastic.
These are very unusual eggplant recipes (for me). I like them!
I’ve really tried to like eggplant, but I still find it very difficult to cook with and incorporate it in my diet. Maybe I am just not using the right recipes or I just need more experimentation. Thanks for the reminder that experimentation is the base of great cooking
I love eggplant – aubergine or what ever you want to call them in al their forms, so I can say with strong conviction I am going to love this dish! Thanks for sharing.
You’re right. eggplants are marvelous plants. They are meaty, and cooked right, they can be downright orgasmic!
I love your eggplant two ways here! Both recipes are very unique and feature excellent flavors!
I think eggplants are one of my most-used ingredients! They’re just so versatile and soak up flavor beautifully! I can’t decide which version I like better, so will probably just have to try both of them out!
I am an eggplant fan and always welcome new recipes. These both look great.
Great duo of eggplant! I will take both please!
Lovely 2 recipes with aubergine!!
MMMM,….great!
I really like both recipes (I’m a sucker for aubergines in any case) and like Angie’s said, it’ll taste great over steamed rice.
John has an allergy to eggplant booo! Otherwise I’d be making it all the time! I love it
It’s hard to pick a fav. Do I have to? GREG
I love eggplant and cook it often in my PC home. Curry and eggplant in the same sentence send me reeling into a cooking frenzy, so I will take both options. Doing a back to back eggplant cook off was a great idea you two!
Wow, both version of eggplant sound and look yummie…I don’t think I ever had it with curry and peanut, therefore will try this one next time I but eggplant
Never been a big eggplant person just because I don’t know how to cook it. But I want to try this one!!!!!
I really like eggplant, and I can’t decide which dish I want to taste first. Both, please!
I’ll have a sampling of each, I cant choose just one.. both sound delightfully delicious!! This could be a signature dish of yours get it duo dishes.. ohok i am tired..
I love eggplant but almost never cook it! You have given me two incentives: what fabulous recipes! They look delicious!
Interesting! I wonder what kind of eggplants we get here. We just seem to have larger regular ones and the slender Japanese eggplant!
The versatility of eggplant is one of the reasons why we love it so! I’m a bit fan of chile garlic eggplant… and it often finds its way into a Thai style curry at our house… or a baked ziti! But, eggplant with oyster sauce sounds like another winner. Sweet and zippy — that’s my kinda food!
now i’m liking these recipes. right on time too. i have leftover eggplant from my veal patties dish.
bookmarking both of these!
Eggplants are my best friends! I could eat them EVERY DAY. In fact, I have to force myself to NOT eat them every day. I am always looking for new eggplant preparations, and these both seem really good. I have never combined eggplant with peanut…. sounds intriguing!
While I am all over the sriracha sauce, I’ve tried and tried, but just don’t like eggplant!
You have me totally craving eggplant now. The curry one sounds especially enticing!
I really need to give eggplant a chance -I had a bad experience when I was younger. They both look delicious.
beautifully written post! the eggplant with oyster sauce looks great
Still haven’t been able to get my husband to eat eggplant. May have to just try these recipes for myself.