Guest guest Posted March 31, 2009 Report Posted March 31, 2009 A+. This was so good. DH liked it too. In fact it may become my default ma po tofu sauce because I like it better than any version of that sauce that I've tried so far. Thanks for sharing this one Marsha! Peace, Diane Spicy Garlic Eggplant 1 large eggplant or 2 smaller ones 1 T olive oil 1 t chopped fresh ginger 6 cloves crushed garlic 1 T hot chili sauce or paste 2 T soy sauce (lite low sodium) 1 t sugar 1 t salt 1/2 cup veg.stock 1 T chopped green onion dash red pepper flakes Cut eggplant into 1 1/2-inch cubes Saute eggplent with some water and a little oil in a wok or Dutch oven pan until soft. When soft, remove from pan. On low heat, cook garlic, ginger, hot chili sauce and red pepper flakes for a minute, then add salt, sugar, soy sauce and veg. stock 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 steamed rice. Quote
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