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Thai Green Curry Eggplant Stack




Description

This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.

Thai Green Curry Eggplant Stack

Servings: 6

Calories: 551 (488 w/out oil)

Fat: 15 g (8 g w/out oil)

Cholesterol: 0 mg

Sodium:1,020 mg

Protein: 12 g

Carbohydrate: 92 g

Fiber: 15 g

* Ingredients:

Green curry sauce

1 cup Curry paste

14 ounces canned low-fat coconut milk

1 cup rice milk or soy milk

1 cup green summer squash cubes, cooked until soft and drained

½ bunch Thai or Italian basil leaves, stemmed

½ bunch fresh cilantro leaves, stemmed

Sea salt to taste

Herb crusted eggplant

1½ cups unbleached all-purpose flour

1/3 cup polenta

1 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon paprika

½ teaspoon ground pepper

1 cup soy milk

2 tablespoons Dijon mustard

2 Rosa Bianca or purple Italian eggplants, cut into twelve ½-
inch-thick rounds

¼ cup canola oil (optional)

Barley salad

3 cups cooked barley

2 scallions, white part only, thinly sliced

1 tomato, finely diced

1 small cucumber, peel on, seeded and finely diced

¼ cup fresh lime juice

1 teaspoon sea salt

2 tablespoons chopped fresh mint

2 teaspoons sesame seeds, toasted (optional)

Sautéed vegetables

1½ pounds seasonal vegetables, cut into bite-sized pieces
(broccoli, cauliflower, carrots, zucchini, sliced shiitake and
whole oyster mushrooms, green beans, long beans, bok choy and
other greens, cubed tomato, peppers, and Japanese eggplant)

¼ cup bean sprouts

4 shallots, sliced thin

2 teaspoons canola oil (optional)

1 tablespoon finely shredded fresh mint leaves

1 tablespoon finely shredded fresh basil leaves

1 red onion, peeled and sliced thin

* Directions:

To make the curry sauce:

In a medium saucepan, combine the curry paste, coconut milk, and
rice milk and bring to a boil. Reduce heat and simmer for 20
minutes. Strain the sauce. Transfer to a blender and add the
squash, basil, and cilantro. Blend until smooth. Add salt. Set
aside.

To make the eggplant:

In a shallow bowl, combine the flour, polenta, herbs, and spices.
Stir to mix well. In another shallow bowl, whisk the soy milk and
mustard together. Dredge the eggplant slices in the flour mixture
to coat well, then place in the soy milk mixture to coat well.
Dredge in the flour mixture again to coat well.

In a large nonstick sauté pan or skillet, heat the oil over medium-
high heat until a drop of the flour mixture fries immediately. Cook
the eggplant rounds in batches on both sides until golden brown,
about 2 to 3 minutes per side. Drain on paper towels and keep warm
in a low oven.

For an oil-free version: Preheat the oven to 400°F. Line a baking
sheet with parchment paper. After the eggplant is coated with the
flour mixture the second time, place back in the soy milk mixture
and coat well. Place on the prepared pan. Bake for 15 to 20
minutes, or until the crust is hard and slightly brown while the
center is soft.

To make the barley salad:

In a medium bowl, combine all the ingredients and mix well.

To make the sautéed vegetables:

In a large sauté pan or skillet, sauté the vegetables and shallots
in the oil over very high heat, about 5 minutes. Or cook them in a
dry nonstick pan just until they start to soften. Add the curry
sauce, bean sprouts, mint, basil, and onion and cook for another 2
to 3 minutes.

To assemble:

Put ½ cup barley salad in the bottom of shallow soup or pasta bowl.
Place 1 eggplant round on top of the salad, place 1 cup sautéed
vegetables on the eggplant, and top with a second eggplant round.
Pour ½ cup curry sauce around the plate. Top the eggplant with some
sprouts and some basil and mint.

NOTE: For a lower-fat dish, replace the coconut milk with 14 ounces
of rice milk, with 1 teaspoon of coconut extract.

 

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