Guest guest Posted January 23, 2005 Report Share Posted January 23, 2005 I was reminded by seeing this recipe on Fidyl's SoFlaVegans list that I have not passed this on to the Vegetarian Spice list. We have this dish often - I am not sure who originally gave it to me to try, but I am grateful ;=) The two recipes, from a printout in my looseleaf home cookbook and the one just posted, are identical in every way. (Perhaps someone can tell me the origin?) I can vouch for this recipe. It is excellent. We have eaten it here at home more times than I can count. MAHOGANY EGGPLANT (VEGAN) Tender slices of Japanese eggplant are steeped in a flavorful tamari broth which imbues it with a rich mahogany color. Serve this dish over freshly cooked rice. Small Japanese eggplants are used, but regular eggplant may be substituted, if necessary. To prepare this dish on the grill, grill this eggplant brushed with a small amount of the sauce and heat the remaining sauce separately to top the grilled eggplant. 2 tablespoons peanut oil 3 Japanese eggplants, cut diagonally into 1/4-inch slices 2 garlic cloves, minced 3 scallions, chopped 1 tablespoon minced fresh ginger 3 tablespoons tamari soy sauce 1 tablespoon sake or dry white wine (I don't always have this, so skip it) 1 teaspoon sugar 1 teaspoon Asian chili paste (I use a vegan Thai red chili paste) 1/4 cup water 1. Heat the oil in a large skillet over medium high heat. Add the eggplant in batches and cook until browned on both sides, about 5 minutes. Remove to a plate and set aside. 2. Heat the remaining oil in the same skillet over medium heat. Add the garlic, scallions, and ginger and cook until fragrant, about 30 seconds. Stir in the tamari, sake, sugar, chili paste, and water and simmer for 1 minute, stirring to blend. 3. Add the reserved eggplant, tossing to coat with the sauce. Cover and simmer until the eggplant is tender, about 10 minutes. Serves 4 Enjoy! Pat greenfury2004 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2005 Report Share Posted January 24, 2005 Ooohh baby. If the eggplants are good at the store tomorrow, I'm making THIS! Thanks! BTW, I can get minced garlic & ginger in jars at the supermarket. It's great for sauces & marinades... Search presents - Jib Jab's 'Second Term' Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2005 Report Share Posted January 25, 2005 > Ooohh baby. If the eggplants are good at the store tomorrow, I'm making THIS! Thanks! Let us know how it turns out for you! ;=) > BTW, I can get minced garlic & ginger in jars at the supermarket. It's great for sauces & marinades... Me too! I like fresh for most things, but it's great if you run out AND as you say for sauces and marinades when the slight difference in taste isn't noticed! What a boon, eh? - especially if you need only 1/2 tsp of something in a hurry! Best, Pat ;=) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2005 Report Share Posted January 25, 2005 Weeeellllll....no Japanese egplants, so I used regular. I used too many scallions. Heh heh, on purpose. IT WAS SOO AWESOME! Reminds me a bit of a recipe at our fave Chinese restaurant but w/out the hot peppers. I'm having the rest for breakfast later. Ridiculously easy recipe, too. And for this I did use the fresh garlic. Thanks! Beth Quote Link to comment Share on other sites More sharing options...
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