Spicy Eggplant Stir-Fry

I’ve been on a bit of an eggplant kick lately, and factored it in to last week’s meals again. I had every intention of making some breaded and fried eggplant to go along side some simple pasta earlier in the week, but the hectic work-week took over, and it was left for Saturday night. The eggplant was on it’s way out, but after doing so research I learned it would still be okay to eat, just possibly bitter. I made sure to cook it a little longer than I normally would have to hopefully cook out the bitter flavor, and instead of breading and frying it, chopped it up and made a stir fry of sorts.

I wasn’t completely sure what I was doing, so I kind of just threw some ingredients together. I don’t have any type of fish or oyster sauce, but I did have some Worcestershire sauce, so I figured that would have to work instead. The entire recipe only took about 15-2o minutes to make from start to finish, which was perfect considering I had spent 4+ hours reading and doing homework that day. Who would have thought online grad school would be so time consuming?! (Oh right, I knew that). One of these days I’ll have the time to bread and fry up some nice eggplant slices. But until then, I’ll keep throwing it into a stir-fry of sorts!

Spicy Eggplant Stir-Fry
– Serves 2 –

1 medium sized eggplant, peeled and cubed
1/2 green pepper, diced
1 small yellow onion, diced
2 Tbsp oil
3 Tbsp soy sauce
1 Tbsp Worcestershire sauce (or Oyster sauce)
1 Tbsp hot chili sesame oil
2 Tbsp red chili paste
1 Tbsp red pepper flakes
Your favorite noodles (pad thai, soba, lo mein, etc.) or rice

1.  Heat wok or skillet over medium high heat with oil. Add eggplant and sauté 5-10 minutes, until tender and heated through. Remove from heat (place in a separate bowl).
2. Cook noodles or rice according to package
3. Add onion and pepper, and sauté for another 5 minutes. Add remaining ingredients, and sauté for an additional 2-4 minutes.
4.  Add eggplant back into mixture, and cook additional 3-5 minutes, making sure to combine everything well
5. Add cooked noodles, making sure to fully coat in the sauce and combining ingredients.

Chunky Eggplant Quinoa

I love eggplant. It’s one of those vegetables that’s so versatile, and really hearty. Growing up, aside from having eggplant parmigana, I didn’t realize how many possibilities there are. So, I decided to just throw a few things in a pan and hope for the best. Instead of having it over pasta, I thought using quinoa instead would be a nice change of pace. We have tortellini at least once a week, and I don’t want to over do it with the pasta.

This recipe definitely has a slow cooking, involved taste. But it’s actually quite easy! We actually had a little leftover and added it to our typical tortellini dinner later in the week, and it was great. I could definitely see some additions to the stew such as mushrooms, peas, etc. The possibilities are endless.

Chunky Eggplant Quinoa
– Serves 3 –

1 medium eggplant, peeled and sliced into large chunks
1 can (15.5 oz) diced tomatoes (preferably with herb seasoning)
2 cloves of garlic, diced
1 small onion, diced
1 cup quinoa
2 Tbsp olive oil
1/4 cup balsamic vinegar
1/3 cup red wine vinegar
*red pepper flakes and parmesan cheese for serving

1. Preheat oven to 400 degrees.
2. Combine vinegars in medium bowl, add diced eggplant and make sure they’re fully coated. Place on greased baking sheet, and bake for 10 minutes.
3. While the eggplant is cooking,  heat olive oil in a skillet. Add onion and garlic, sauté about 5 minutes, until onion is translucent and garlic is starting to brown.
4. Add tomatoes, and simmer for 5 minutes on medium heat.
5. Cook quinoa according to package
6. Add the cooked eggplant to the tomato, onion, and garlic, and cook for an additional 5 minutes, making sure everything is combined.
7. Serve the eggplant mixture over the quinoa, and top with some red pepper flakes and parmesan cheese.