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Eggplant With Hot Garlic Sauce

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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 t Chopped fresh ginger
1 T Chopped fresh garlic, i use
4-6 cloves as I really
like garlic
1 T Hot bean paste, available
from Chinese
groceries-check label to
make sure it has no added
oil-most don't
2 T Soysauce, adjust down for
sodium restriction
1 t Sugar, or sucanat
1 t Salt, again adjust for low
sodium version
1/2 c Soup stock or water
1 T 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 59
Calories From Fat: 17
Total Fat: 1.8g
Cholesterol: <1mg
Sodium: 2303.3mg
Potassium: 371.4mg
Carbohydrates: 3.1g
Fiber: <1g
Sugar: <1g
Protein: 7.4g


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