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This is the perfect Eggplant and Green Beans Smothered dish to serve up when you are looking for something spicy and filling to enjoy with a main entree. Ready in just a few minutes this is the perfect dish to serve up to accompany any meal that you may make.

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Eggplant and Green Beans Smothered Recipes

Eggplant and Green Beans Smothered

Stir-fried Eggplant and Green Beans is an easy, simple dish to prepare. It is a popular Chinese home style recipe. It requires a quick stir-fry of two main ingredients. After that, the veggies are tossed with soy sauce and white pepper. This is an excellent combination of two very popular Asian side dishes. If you have leftovers from the night before, try freezing some of the sauce for later.

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Course: Side Dishes

Cuisine: Chinese

Keyword: Green Beans Smothered

CookingStyle: Stir-frying

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: servings

Calories: 499kcal

Author: James Anderson

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Equipment

Eggplant and Green Beans Smothered - Best way to cook Chinese New Year Foods 2

Ingredients

6 Ounces Pork Lean and Ground
1 ½ Tablespoon Soy Sauce Your Favorite Kind
½ Cup Oil Vegetable Variety
½ Cup Breen Beans Fresh and Blanched
1 Pound Eggplants Asian Variety, Ends Trimmed and Sliced Thinly
8 Cloves Garlic Sliced Thinly
½ Cup Basil Leaves Fresh and Roughly Torn
2/3 Cup Chicken Stock Homemade Preferable
4 ½ Tablespoon Hoisin Sauce
¼ Cup Soy Sauce Dark in Color and Your Favorite Kind
2 tablespoons Vinegar Black Variety
2 tablespoons Chile and Garlic Sauce Sesame Variety
¾ teaspoon Cornstarch
1 teaspoon Water Warm
1 teaspoon Oil

Instructions

The first thing that you will want to do is place your pork and soy sauce into a large sized bowl and stir thoroughly to combine. Set aside to stand for a couple of minutes.
Next heat up a large sized skillet placed over high heat. Add in your oil and once your oil is hot enough add in your fresh green beans. Cook for the next 5 to 6 minutes or until your green beans are wrinkled slightly. After this time remove your green beans and set onto a plate lined with paper towels to drain.
Add in some more oil and add in your eggplants. Cook for the next 4 to 5 minutes or until your eggplant slices are lightly brown in color. Once brown remove and place into a medium sized bowl. Set aside for later use.
Next add in your garlic and fresh basil. Cook for at least 20 seconds before adding in your lean pork. Continue to cook for an additional1 to 2 minutes.
Return your eggplant slices back into your skillet along with your homemade chicken stock, hoisin sauce, dark soy sauce, vinegar, Chile sauce and sesame style oil. Stir thoroughly to combine and continue to cook over medium heat for the next 8 to10 minutes or until your eggplant slices are tender to the touch.
After this time add in your fresh green beans to your pan. Meanwhile add your cornstarch and water to a small sized bowl. Whisk until smooth in consistency and pour into your skillet. Stir to combine.
Bring your mixture to a boil. Continue to cook for the next 5 minutes or until your mixture is thick in consistency.
Remove from heat and serve right away.

Video

Notes

For the best result, use a long Asian eggplant. This variety contains less water and will not release a lot of liquid while cooking. Other varieties may release a bit of liquid when cooked and will need to be drained before serving. The amount of time it takes to cook the vegetables will vary, depending on the type of eggplant and its size and desired degree of doneness. While cooking, you may want to add more sauce, or substitute peanut butter for the sesame paste.

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Nutrition

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Pin Recipe

Roasted Eggplant and Green Beans

Ingredients:

2 medium-sized eggplants, cut into chunks
1 pound green beans, trimmed
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper to taste
1/2 cup grated Parmesan cheese (optional)

Instructions:

Preheat your oven to 425°F (220°C) and place a baking sheet in the oven to heat as well.
In a large mixing bowl, combine the eggplant chunks and green beans. Drizzle with olive oil and toss to coat the vegetables evenly.
Add minced garlic, dried thyme, salt, and pepper. Toss once more to ensure the seasonings are well distributed.
Carefully remove the hot baking sheet from the oven and spread the seasoned eggplant and green beans in a single layer. Be cautious not to overcrowd the baking sheet.
Roast in the preheated oven for about 25-30 minutes or until the vegetables are tender and slightly caramelized. You can give them a gentle toss halfway through to ensure even cooking.
If desired, sprinkle grated Parmesan cheese over the roasted veggies during the last 5 minutes of cooking for an added layer of flavor.
Once done, remove the sheet from the oven and let the dish cool slightly.
Serve your Roasted Eggplant and Green Beans as a delightful side dish or as a main course. This method adds a delectable roasted touch to your meal.

Tips for making Roasted Eggplant and Green Beans

Serving Suggestions

Mediterranean Feast: Create a Mediterranean-inspired platter with this dish as the centerpiece. Serve it with warm pita bread, creamy hummus, and a refreshing tabbouleh salad. The combination of flavors is exquisite.
Vegetarian Delight: Make it a vegetarian main course by pairing it with quinoa or couscous. The nuttiness of quinoa and the light fluffiness of couscous complement the dish perfectly.
Zesty Garnish: Add a zesty twist by topping the smothered eggplant and green beans with crumbled feta cheese and a sprinkle of fresh chopped mint. The contrasting flavors will awaken your taste buds.
Tapas Time: Serve this as part of a tapas spread with various small dishes. Include olives, roasted red peppers, and Spanish tortilla for a delightful tapas night at home.
On the Side: It’s also a fantastic side dish to grilled chicken, fish, or lamb. The smoky notes of the oven-roasted version harmonize beautifully with grilled meats.

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Cooking Tips

Salting Eggplant: To remove excess moisture and bitterness, lightly salt the eggplant chunks and let them sit for about 30 minutes before cooking. Rinse and pat dry before using.
Uniform Sizing: Try to cut the eggplant and green beans into similar-sized pieces to ensure even cooking.
Toss with Care: When mixing the vegetables with seasonings and oil, do so gently to avoid damaging the delicate green beans.
Sheet Space: Don’t overcrowd the baking sheet. Giving the veggies some space ensures they roast rather than steam.
Checking Doneness: To check if the dish is done, a fork should easily pierce the eggplant, and the green beans should be tender with a slight crispness.

FAQs about Eggplant and Green Beans Smothered

Gourmet cooking at its finest: Eggplant and Green Beans Smothered. — Eggplant and Green Beans Smothered

Can I use other vegetables in this dish? Absolutely! You can experiment with bell peppers, zucchini, or cherry tomatoes. It’s a versatile recipe.
Can I use fresh thyme instead of dried thyme? Yes, fresh thyme sprigs can be used. Simply place them over the vegetables before roasting and remove the stems before serving.
Can I make this dish in advance for a party? Certainly. You can prepare it ahead and warm it in the oven before serving. It’s a great make-ahead dish.
How do I store leftovers? Store any leftovers in an airtight container in the refrigerator. Reheat in the oven for the best texture.
Can I use frozen green beans? Fresh or frozen green beans both work well for this recipe. If using frozen, there’s no need to defrost them; simply add them to the dish and adjust the cooking time as needed.

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James Anderson

Sous Chef at Food And Meal Restaurant

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.

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