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Title: Garlic Eggplant
Categories: Lowfat Canadian
Yield: 1 Servings
1 1/2 | lb | Eggplant, cut into |
1/2 | "cubes | |
1 | lg | Onion, chopped |
IN A BOWL, MIX TOGETHER | ||
2 | tb | Soya sauce (or tamari) |
2 | ts | Sesame oil (optional) |
1/3 | c | Water |
1 | ts | Sugar |
POUR IN HEATED WOK | ||
3 | tb | Olive oil (or veg broth) |
8 | Cloves minced garlic | |
1 | tb | Chili paste with garlic (or |
Plain chili paste) | ||
1/2 | ts | Minced 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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