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Eggplant with Hot Garlic Sauce
Eggplant with Hot Garlic Sauce
Ingredients| 4-6 Chinese or Japanese eggplants 1 t chopped fresh ginger 1 T chopped fresh garlic( I use 4-6 cloves, as I really like garlic) 1 T Hot bean paste 2 T soysauce (adjust down for sodium restriction) 1 t sugar (or sucanat) 1 t salt (again, adjust for low sodium version) 1/2 cup soup stock or water 1 T chopped green onion |
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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 1t corn starch mixed with 2t water.
Serve over white/brown rice.
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