Famous Recipes - Eggplant With Hot Garlic Sauce

Eggplant With Hot Garlic Sauce

4-6 Chinese or Japanese eggplants 1 tsp. 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 tsp. sugar (or sucanat) 1 tsp. salt (again, adjust for low sodium version) 1/2 c. soup stock or water 1 T. green onion, chopped

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 1 minute, then add salt, sugar, soysauce and stock/water.

Return eggplant to the pan, and cook for about 5 minutes, until garlic is soft and a sauce forms.

If sauce is too thin, thicken with 1 tsp. corn starch mixed with 2 tsp. water.

Serve over white/brown rice.

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