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Title: Garlic Eggplant (Zimmerman)
Categories: Misc 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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