| 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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