Eggplant with hot garlic sauce

Yield: 4 Servings

Measure Ingredient
4 \N -(up to)
6 \N Chinese or Japanese eggplants (these are long and slender-HFSS or Chinese groceries will have them)
1 teaspoon Chopped fresh ginger
1 tablespoon Chopped fresh garlic (i use 4-6 cloves; as I really like garlic)
1 tablespoon Hot bean paste (available from Chinese groceries-check label to make sure it has no added oil-most don't)
2 tablespoons Soysauce (adjust down for sodium restriction)
1 teaspoon Sugar (or sucanat)
1 teaspoon Salt (again; adjust for low sodium version)
½ cup Soup stock or water
1 tablespoon Chopped green onion

From: jayne@... (Jayne Spielman) Date: Tue, 6 Feb 96 12:16:00 EST Cut eggplant into finger sized pieces-cut lengthwise, then into quarters etc. Saute with some water in a non-stick pan/wok, until soft. When soft, remove from pan.

On low heat, cook garlic, ginger, and hot bean paste for a minute, then add salt, sugar, soysauce and stock/water.

Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms. If sauce is too thin, thicken with 1 tsp corn starch mixed with 2 tsp water. Serve over white/brown rice.

FATFREE DIGEST V96 #37

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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