| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Asian | 1 | Servings | |
INGREDIENTS
| 1 | lg | Eggplant or 5 small eggplants |
| 3 | Inches of fresh ginger sliced into fine strips | |
| 2 | lg | Cloves of garlic crushed |
| 2 | tb | Soy sauce; (try low salt, amount can be reduced) |
| 2 | tb | Mirin; (japanese sweet sake or replace with sweet sherry) |
| 1 | ts | Sugar; (some people prefer more) |
| 1 | c | Water or veggie stock; (no salt), |
| 1/2 | ts | Chinese five spice powder |
INSTRUCTIONS
Here is a delicious asian style braised eggplant recipe. This recipe contains soy sauce and may not be suitable for people on low sodium diets. The eggplant is good hot or cold. The flavor base is similar to chinese 'red cooking' but omits the sesame oil usually used. Slice the eggplant into bite sized bits. Saute ginger and garlic in a little liquid (1 tbsp) in a nonstick pan. Keep pan fairly dry. Brown eggplant gently (5 to 10 minutes). Add seasoning mixture and water as needed. Simmer until eggplant is cooked through. This is good served on rice or toast, or wrapped in tortillas or rice paper wrappers. I use small amounts to add flavor to bland foods like LF Tofu. This keeps well in the fridge for several days. Left-over eggplant is really tasty mixed into veggie burgers. Its even good in salads. Posted to fatfree digest by laurab@dynamite.com.au (Laura Barwick) on Feb 6, 1998
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