| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Digest, Feb95, Fatfree |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Eggplant, cut into |
| 1/2 |
|
"cubes |
| 1 |
lg |
Onion, chopped |
| 2 |
tb |
Soya sauce (or tamari) |
| 2 |
ts |
Sesame oil (optional) |
| 1/3 |
c |
Water |
| 1 |
ts |
Sugar |
| 3 |
tb |
Olive oil (or veg broth) |
| 8 |
|
Cloves minced garlic |
| 1 |
tb |
Chili paste with garlic (or |
|
|
Plain chili paste) |
| 1/2 |
ts |
Minced ginger (I usually use |
|
|
More than this) |
INSTRUCTIONS
IN A BOWL, MIX TOGETHER
POUR IN HEATED WOK
Cook for a few seconds, stirring constantly. Add eggplant and onions. Pour
liquid mixture over eggplant and toss. Add more water so that liquid
measures 1/2 way up the mixture. Cover and cook on high heat for @7
minutes. When eggplant is tender, uncover and cook until most of the
remaining sauce has evaporated. Serve with rice.
Source: A friend of mine modified the following from _The Garlic Lovers
Cookbook_ (I think!).
Posted by czimm@psych.ualberta.ca (Corinne Zimmerman) to the Fatfree Digest
[Volume 15 Issue 15] Feb. 15, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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