Eggplant with garlic sauce

Yield: 1 Servings

Measure Ingredient
1 \N Eggplant, 1 to 1.5 pounds, cut in to 1\"x3\" strips and soaked in cold water for 15 minutes. Drain and shake dry.
2 \N Scallions, cut in 1/2 inch pieces
4 \N Cloves of garlic, minced
1 \N Jalapeno, seeded and chopped, optional (I left it out)
1 teaspoon Oil (up to 2)
¼ cup Lite soy sauce
½ cup Water
1 teaspoon Sugar
1 tablespoon Cornstarch

SAUCE

Heat oil in nonstick skillet or wok, and add eggplant, tossing to coat.

Cook 2 minutes uncovered, then add garlic and onion and cook, covered, until eggplant is limp (about 5 minutes). Add sauce ingredients, and cook and stir until thick. Serve over rice.

The kicker of this recipe, is that it originallly called for ½ cup of oil to cook the eggplant in!! We didn't miss it a bit. I als added a few drops of sesame oil before serving, and would try this with a bit of fresh ginger added with the garlic as well. My hubby also agreed that we should try it with chicken in place of the eggplant for a meat dish. I'll verify the ingredients, and post Monday if there is a correction, but it's so simple I'm pretty sure it's correct.

Posted to Digest eat-lf.v097.n049 by NFRITZ@... on Feb 20, 1997.

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