| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | 1 | Servings | ||
INGREDIENTS
| 1 | 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 | Scallions, cut in 1/2 inch pieces | |
| 4 | Cloves of garlic, minced | |
| 1 | Jalapeno, seeded and chopped, optional (I left it out) | |
| 1 | ts | Oil (up to 2) |
| 1/4 | c | Lite soy sauce |
| 1/2 | c | Water |
| 1 | ts | Sugar |
| 1 | tb | Cornstarch |
INSTRUCTIONS
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 1/2 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@nssdca.gsfc.nasa.gov on Feb 20, 1997.
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