| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | Vegetarian | Vegetable | 4 | Servings |
INGREDIENTS
| 4 | -(up to) | |
| 6 | Chinese or Japanese eggplants (these are long and slender-HFSS or Chinese groceries will have them) | |
| 1 | ts | Chopped fresh ginger |
| 1 | tb | Chopped fresh garlic (i use 4-6 cloves; as I really like garlic) |
| 1 | tb | Hot bean paste (available from Chinese groceries-check label to make sure it has no added oil-most don't) |
| 2 | tb | Soysauce (adjust down for sodium restriction) |
| 1 | ts | Sugar (or sucanat) |
| 1 | ts | Salt (again; adjust for low sodium version) |
| 1/2 | c | Soup stock or water |
| 1 | tb | Chopped green onion |
INSTRUCTIONS
From: jayne@ejv.com (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, http://www.erols.com/hosey.
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