Sauteed eggplant with spicy sauce
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Eggplant (about 3/4 pound) |
| 6 | tablespoons | Corn oil |
| 1 | tablespoon | Corn oil |
| 1 | tablespoon | Finely minced fresh ginger |
| 1 | Clove garlic; minced fine | |
| 2 | tablespoons | Hot Chili Sauce or to taste; (recipe here) |
| 2 | tablespoons | Water |
| 1 | tablespoon | Soy sauce |
| ½ | teaspoon | Sugar |
| ½ | teaspoon | Kosher salt |
Directions
SAUCE
From: elayne@... (Elayne Cohen) Date: Wed, 17 Jul 1996 21:40:35 GMT 1. Cut off and discard stem of eggplant; without removing skin, cut eggplant into 2-inch cubes. Soak in cold water for 10 minutes to keep eggplant from absorbing too much oil when fried.
2. Drain the eggplant and shake to remove most of the water. Heat a large skillet to medium hot and add the 6 tablespoons oil. Saute the eggplant cubes about 5 minutes. Remove with a slotted spoon and drain on paper towels. Transfer to a serving platter.
3. To prepare the sauce, heat 1 tablespoon oil in a small saucepan over medium low heat and add the ginger and garlic. Stir fry for a few seconds until the flavors are released. Add the remaining sauce ingredients, stir and bring to a boil, then pour the sauce over the eggplant. Serve hot or cold.
Look for oriental eggplants, which are sweeter and have fewer seeds than the common variety. Their long, narrow, banana shape is easily distinguished from the larger round eggplant. Try these chunks of soft, sweet eggplant bathed in a spicy sauce flecked with ginger and garlic. This is another do ahead dish that tastes better the next day.
JEWISH-FOOD digest 262
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .