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Island Fresh Eggplant

Island Fresh Eggplant Information


Island Fresh Eggplant Availability

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X X X X X X X X X X X X

*'X' indicates eggplant is available


Island Fresh Eggplant Recipes(return to Recipe Index)



Chicken & Eggplant Curry [return to top]  (printable version)

1  3-lb. whole Chicken, cooked and meat removed from bones
2 tablespoons Butter or Margarine
¾ cup Island Fresh Onion, chopped
2-3 Island Fresh Eggplants, sliced and sautéed
1 clove Garlic, minced
1 slice Island Fresh Ginger
2 tablespoons Cornstarch
1 tablespoon Curry Powder
1 teaspoon Salt
1 cup Chicken Broth
½ cup Evaporated Milk, undiluted
1½ cups Coconut Milk
½ teaspoon Ajinomoto (optional)

Melt butter and sauté onion, garlic and ginger.  Blend in cornstarch, curry powder and salt.  Stir in broth, evaporated milk and coconut milk stirring constantly until thickened.  Add the cooked chicken meat, and eggplant and reheat.  Just before serving, stir in ajinomoto.  Serve on rice topped with condiments.  Favorite island condiments are grated coconuts, mango chutney, macadamia nuts, sliced bananas, pickled relish, chopped crisp fried bacon and parsley.

Yield: 6-8 servings

 

Chicken Eggplant  [return to top]  (printable version)

Recipe from: Honolulu Boy Choir

5 lbs. Island Fresh Chicken Thighs, deboned and cut into bite-size pieces
½ cup Oyster Sauce
1 cup Water
4-5 Island Fresh Eggplants, cut diagonally into ¼” pieces
3-4 Island Fresh Eggs
½ cup Island Fresh Onions, diced
Chinese parsley        

Brown chicken in oil and then drain.  Simmer in mixture of oyster sauce and water for 15-20 minutes.  Drain and set aside.  Dip eggplants into egg and fry until brown.  Pat off oil.  Spread eggplant pieces in platter, covering entire dish.  Make an omelet using onions and remaining eggs.  Place omelet in center of eggplant.  Place chicken on omelet and eggplant layer, leaving top of row egg-plant uncovered.  Put additional oyster sauce over chicken and garnish with Chinese parsley.

 

Eggplant Lasagne [return to top]  (printable version)

3 cups Island Fresh Eggplant, sliced 1/8-inch thick
2 cloves Garlic, crushed
¼ teaspoon Black Pepper
4 cups Spaghetti Sauce
½ lb. Lasagne Noodles
½ lb. Mozarella Cheese, grated
½ lb. Ricotta Cheese or Cottage Cheese
¼ Parmesan Cheese
6 tablespoons Vegetable Oil

Prepare lasagne noodles as directed on the package, drain and rinse in cold water.  Set aside.  Place 3 tablespoons oil in skillet, add half of garlic and fry half of the eggplant.  Drain on paper towel.  (Use remainder of oil and garlic to fry remaining eggplant.) 

In a greased 9x13x2 pan, make a layer of noodles.  Cover noodles with sauce, ricotta cheese, then mozarella cheese.  Repeat layers, ending with sauce.  Top with Parmesan cheese.  Bake at 350°F until cheese melts, about 20 minutes.

Yield: 6 servings

 

Eggplant Mexicana [return to top]  (printable version)

Recipe from: American Heart Association

1 lb. Island Fresh Eggplant, peeled and cubed
4 Island Fresh Tomatoes, peeled and chopped
1 clove Garlic, minced
2 tablespoons Island Fresh Round Onions, chopped
¼ teaspoon Chili Powder
1 dash Black Pepper

Combine all ingredients in a skillet and simmer 15-20 minutes or until eggplant is tender.

Yield: 6 servings

 

Fried Eggplant [return to top]  (printable version)

3  8-inch Island Fresh Long Eggplant, cut in 2-inch lengths

Sauce:
Oil
¾ cup grated Island Fresh Daikon
Red Chili Pepper Powder (optional)
2 stalks Island Fresh Green Onion, chopped
1 1/3 cup Soup Stock
1/3 cup Mirin (sweet cooking sake)
¼ teaspoon MSG (optional)

Make knife marks about ½ inch apart around eggplant pieces.  Wipe off any excess moisture and deep fry eggplant.  Combine sauce ingredients and heat.  Squeeze grated daikon.  If desired, add chili powder to daikon.  To serve, place fried eggplant in a dish, pour sauce over and top with grated daikon.  Garnish with chopped onions. 

Yield:  6 servings.

 

Pork with Eggplant [return to top]  (printable version)

2 tablespoons Oil
1½ tablespoons Garlic, minced
1½ tablespoons Island Fresh Ginger, minced
¼ cup lean Pork or Chicken, minced
1 stalk Green Onion, chopped
2 Island Fresh Long Eggplant, cut into 1” pieces
½ cup defatted Chicken Stock
2 tablespoons Shoyu
1 teaspoons Sugar
1 teaspoon Sesame Oil
1 teaspoon Cornstarch
1 tablespoon Water

Heat oil in wok or large skillet.  Add garlic and ginger.  Add pork and stir-fry for 3 minutes.  Add green onions and eggplant.  Stir-fry for 2 minutes.  Add chicken stock, shoyu, sugar and sesame oil.  Cover and simmer for 5 minutes.  Mix cornstarch and water and pour over mixture.  Cook until mixture thickens.

Yield:  4 servings

 

Simple Indian Eggplant [return to top]  (printable version)

Recipe from: Honolulu Boy Choir

10 thin Island Fresh Eggplants, sliced lengthwise, then about finger length
Salt
Hot Chili Powder, to taste
Tumeric
Garlic Powder

Sprinkle the eggplants generously on cut side with salt, chili powder, tumeric and garlic powder.  Put in a colander to wilt for about an hour.  Pat dry.  Fry in vegetable oil.  Serve hot (May need to be re-seasoned with salt)

Yield: 10-15 servings

 

Spicy Eggplant with Chicken [return to top]  (printable version)

3 cups Island Fresh Eggplant, peeled and sliced ¼-inch thick
¼ lb. Tofu, cut into ½-inch cubes
6 tablespoons Vegetable Oil
2 cloves Garlic
2 Red Chili Peppers, seeded and chopped
10 leaves Island Fresh Sweet Basil
1½ tablespoons Yellow Bean Sauce

Heat oil in a wok or skillet.  Add garlic and fry until brown.  Add eggplant and tofu; cook for 5 minutes.  Add remaining ingredients, mixing well.  Serve immediately.

Alternatives: Use boneless chicken breasts, lean beef or pork.

Yield: 4 servings

 

Stuffed Eggplant [return to top]  (printable version)

3 small Island Fresh Round Eggplant
½ teaspoon Salt
½ lb. Ground Turkey or very Lean Pork
2 Egg Whites
1 tablespoon chopped Island Fresh Onion
¼ teaspoon minced Island Fresh Ginger
2 tablespoons Shoyu
2 tablespoons Sugar
5 tablespoons defatted Chicken or Pork Stock
½ cup Miso

Preheat oven to 375°F.  Coat baking dish lightly with non-stick vegetable spray or grease.  Pare eggplant partially, leaving lengthwise strips unpared.  Leaving stem on, cut into half lengthwise.  Make a lengthwise slit in each half; rub with salt.  Combine turkey or pork, egg whites, onion, ginger, shoyu and 1 teaspoon sugar.  Stuff meat mixture into slashes atop eggplant.  Place halves in prepared dish and bake for 30 minutes.  Add remaining sugar to stock; stir gradually into miso.  Brush sauce over eggplants.  Broil 3 inches from heat until top is bubbly and golden. 

Yield: 6 servings