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Title: Garlic Eggplant
Categories: Lowfat Canadian
Yield: 1 Servings

1 1/2lbEggplant, cut into
1/2 "cubes
1lgOnion, chopped
IN A BOWL, MIX TOGETHER
2tbSoya sauce (or tamari)
2tsSesame oil (optional)
1/3cWater
1tsSugar
POUR IN HEATED WOK
3tbOlive oil (or veg broth)
8 Cloves minced garlic
1tbChili paste with garlic (or
  Plain chili paste)
1/2tsMinced ginger (I usually use
  More than this)

Cook for a few seconds, stirring constantly. Add eggplant and onions. Pour liquid mixture over eggplant and toss. Add more water so that liquid measures 1/2 way up the mixture. Cover and cook on high heat for @7 minutes. When eggplant is tender, uncover and cook until most of the remaining sauce has evaporated. Serve with rice.

Source: A friend of mine modified the following from _The Garlic Lovers Cookbook_ (I think!).

Posted by czimm@psych.ualberta.ca (Corinne Zimmerman) to the Fatfree Digest [Volume 15 Issue 15] Feb. 15, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

1.80á

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