[recipe*] Mahogany Eggplant

[Guest guest]

This recipe calls for the long thin Japanese eggplant [aubergine]

but if you cannot find them, just use regular. I used to buy this dish

at a local fish market deli out in Kahaluu, Hawaii. I was tickled pink

to find a recipe for it in my new vegan cookbook. I adjusted it a bit

to fit my taste and here is what I came up with. I rather like this cold

served over just warm brown rice, but it was pretty delicious served

hot as well.

 

Mahogany Eggplant

 

3 Tbs peanut or sesame oil

3 Japanese eggplants, cut into 1 inch idagonal slices

2 cloves garlic, minced

3 scallions, chopped

1 Tbs peeled and minced fresh ginger

3 Tbs tamari sauce [or other soy sauce]

1 Tbs sake or dry white wine

1 tsp light brown sugar

1 tsp Asian chili paste

1/4 cup water

 

1. Heat 2 tablespoons of oil in a wok or large skillet.

Add the eggplant in batches and cook until browned on both

sides, about 10 minutes total. Transfer to a plate and set aside.

 

2. Heat the remaining 1 tablespoon of oil in the same skillet over

medium heat. Add the garlic, scallions and ginger and cook, stirring, for about

30

seconds. Stir in the tamari, sake, brown sugar, chili paste and water; simmer

for about 2

minutes, stirring to blend. Return eggplant to pan and toss to coat it with the

sauce. Cover

and simmer until tender, about 10 minutes.

 

Yield: 4 servings

 

~ PT ~

 

Happy the man who early learns the wide chasm

that lies between his wishes and his powers.

~ Johann Wolfgang von Goethe (1749-1832)