Eggplant with Hot Garlic Sauce Recipe

• Womenscorner Desk
• July 14, 2020

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 (available from Chinese groceries-check label to make sure it has no added oil-most don’t)

- 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

Directions : 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. This is among the popular of Chinese vegetarian recipes.