Recipe - Eggplant With Hot Garlic Sauce

4 (up to)
6 Chinese or Japanese
eggplants (these are long
and slenderHFSS or Chinese
groceries will have them)
1 teaspoon Chopped fresh ginger
1 tablespoon Chopped fresh garlic (i use
46 cloves; as I really
like garlic)
1 tablespoon Hot bean paste (available
from Chinese
groceriescheck label to
make sure it has no added
oilmost don't)
2 tablespoon Soysauce (adjust down for
sodium restriction)
1 teaspoon Sugar (or sucanat)
1 teaspoon Salt (again; adjust for low
sodium version)
One half cup Soup stock or water
1 tablespoon Chopped green onion

From: jayne@ejv.com (Jayne Spielman) Date: Tue, 6 Feb 96 12:16:00 EST

Cut eggplant into finger sized piecescut lengthwise, then into quarters
etc. Saute with some water in a nonstick 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.