Sauteed Eggplant With Spicy Sauce

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Jewish	Vegetable	2	Servings

INGREDIENTS

1		Eggplant, about 3/4
		pound
6	T	Corn oil
1	T	Corn oil
1	T	Finely minced fresh ginger
1		Clove garlic, minced fine
2	T	Hot Chili Sauce or to taste
		recipe here
2	T	Water
1	T	Soy sauce
1/2	t	Sugar
1/2	t	Kosher salt

INSTRUCTIONS

From: elayne@usa.pipeline.com (Elayne Cohen)  Date: Wed, 17 Jul 1996
21:40:35 GMT 1. Cut off and discard stem of  eggplant; without removing
skin, cut eggplant into 2-inch cubes. Soak  in cold water for 10
minutes to keep eggplant from absorbing too much  oil when fried.  2.
Drain the eggplant and shake to remove most of the water. Heat a  large
skillet to medium hot and add the 6 tablespoons oil. Saute the
eggplant cubes about 5 minutes. Remove with a slotted spoon and drain
on paper towels. Transfer to a serving platter.  3. To prepare the
sauce, heat 1 tablespoon oil in a small saucepan  over medium low heat
and add the ginger and garlic. Stir fry for a  few seconds until the
flavors are released. Add the remaining sauce  ingredients, stir and
bring to a boil, then pour the sauce over the  eggplant. Serve hot or
cold.  Look for oriental eggplants, which are sweeter and have fewer
seeds  than the common variety. Their long, narrow, banana shape is
easily  distinguished from the larger round eggplant. Try these chunks
of  soft, sweet eggplant bathed in a spicy sauce flecked with ginger
and  garlic. This is another do ahead dish that tastes better the next
day.  JEWISH-FOOD digest 262  From the Jewish Food recipe list.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 623 Calories From Fat: 265 Total Fat: 30.1g Cholesterol: 331.5mg Sodium: 1423.1mg Potassium: 295.6mg Carbohydrates: 82.7g Fiber: 1.8g Sugar: 2.4g Protein: 9.7g