STIR CRAZY-Anise-Flavored Eggplant

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* Exported from MasterCook *

 

Anise-Flavored Eggplant

 

Recipe By :Susan Jane Cheney

Serving Size : 4 Preparation Time :0:00

Categories : Vibrant Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 pound (about 4) Japanese eggplants

1 large onion

1 medium fennel bulb

1 tablespoon peanut oil

8 large cloves garlic -- minced

freshly ground black pepper to taste

1 cup vegetable stock

2 tablespoons tamari

salt to taste

1/4 cup minced fresh fennel leaves

 

Trim the ends off the eggplants and halve them lengthwise. Cut each half

crosswise into thirds, then slice each piece lengthwise

into thick strips. Cut the onion in half lengthwise, then cut each half into

thin vertical slices. Cut the hard core out of the

fennel, then cut it into thin vertical slices about 2 inches long.

 

Set a wok over high heat. Add the oil and swirl it to coat the sides of the pan.

Add the onion and stir-fry for about 2 minutes,

until translucent. Add the fennel and garlic, then gradually add the eggplant,

continuing to stir-fry several minutes longer. Grind

in the black pepper.

 

Add the stock and tamari and bring to a simmer. Cover the wok, reduce the heat,

and simmer for 20 to 30 minutes, stirring

occasionally, until the eggplant is thoroughly tender. Taste and add salt and

more pepper if needed. Sprinkle in the fennel leaves

just before serving.

 

Calories: 103

Total fat: 4 g

Protein: 2 g

Carbohydrates: 15 g

Cholesterol: 0 g

Sodium: 610mg

 

Source:

" Stir Crazy! "

S(Scanned by):

" KETS on 06 March 2001 "

Copyright:

" 1998 "

 

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NOTES : Eggplant takes well to braising. Ingredients and seasonings in this

dish straddle Asian and Italian cuisines. Serve it with

rice and something colorful, such as Green Beans and Carrots Sesame.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0