| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Jewish |
Vegetable |
2 |
Servings |
INGREDIENTS
| 1 |
sm |
Eggplant (about 3/4 pound) |
| 6 |
tb |
Corn oil |
| 1 |
tb |
Corn oil |
| 1 |
tb |
Finely minced fresh ginger |
| 1 |
|
Clove garlic; minced fine |
| 2 |
tb |
Hot Chili Sauce or to taste; (recipe here) |
| 2 |
tb |
Water |
| 1 |
tb |
Soy sauce |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Kosher salt |
INSTRUCTIONS
SAUCE
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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