Saturday, October 21st 2017
Eggplant with Hot Garlic Sauce
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
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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