Eggplant (Aubergine) With Hot Garlic Sauce

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Eggplant (Aubergine) With Hot Garlic Sauce

Source: Recipezaar

 

 

4 to 6 Chinese eggplants or Japanese eggplants (these are long and

slender)

5 tablespoons (75 ml) peanut oil -OR- corn oil

2 teaspoons chopped fresh ginger

2 tablespoons (6 tsp) chopped fresh garlic

1 tablespoon (4 tsp) hot bean paste (available from Chinese groceries)

2 tablespoons (30 ml) GF soy sauce

1 teaspoon sugar

1/2 cup chicken-style stock -OR- water

1/4 cup water chestnuts, peeled & chopped

1 chopped scallion (green onion)

1 tablespoon (3 tsp) sesame oil

1 tablespoon (3 tsp) toasted sesame seeds, for-garnish

 

 

1. Cut eggplant 1/2-inch wide by 2-inch long strips.

 

2. Saute 1/2 the eggplant in 1/2 the oil in a non-stick pan/wok, until

soft. When browned and soft, remove from pan about 5 minutes.

 

3. Then repeat with rest of eggplant.

 

4. On low heat, cook garlic, ginger, and hot bean paste for a minute,

then add sugar, soy sauce and stock or water.

 

5. Add water chestnuts.

 

6. 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

1 tsp corn starch mixed with 2 tsp water.)

 

7. Fold sesame oil.

 

8. Top with green onions and sesame seeds. Serve hot or cold with

white rice.

 

 

Serves 4 - 6.