Eggplant with Garlic and Ginger (pressure cooker)

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This is sooooo good, even without the pressure cooker.

 

-Begin Recipe Export-

QBook version 1.00.14

Title: EGGPLANT WITH GARLIC AND GINGER

Keywords: Japanese, vegan, eggplant, chiles, pressure cooker

 

4-5 med. Asian or similar eggplant, about 1 1/2 lb.

1 Tbp Asian-style sesame oil

1 Tbsp minced ginger

3-5 cloves garlic, minced, divided

Chiles to taste, seeded and minced (see below).

1 medium red, yellow or orange sweet pepper

1/3 cup vegetable broth

1-2 green onions, cut thinly on the diagonal

1-2 teaspoons sugar or Sucanat (optional)

Splash of rice vinegar if desired (nice w/the sugat)

OPTIONAL: 12 oz. firm or extra-firm tofu

 

NOTE: This will stand up to fairly serious heat, but

I don't think it would work flavorwise with habaneros.

Try starting with six /phrik ki nu/, or four Lemon Drop chiles

for each hab you'd use in another veggie dish for four.

 

Cut eggplants on the diagonal into pieces about

1 1/2 " x 1 3/4 " . Cut tofu in half-inch dice.

 

Heat oil in pressure cooker over medium heat. Add ginger

and hot and sweet peppers and sauté 1 min. Add half the

garlic and all the eggplant, and sauté 1 to 2 min. Add tofu

now, if using.it. Add the soy sauce and broth and stir.

 

Lock the lid on the cooker and turn the heat to high. Bring

to high pressure. Lower the heat to maintain high pressure

for 3 minutes.

 

Quickly release the pressure. Remove the lid by carefully

tilting it away from you. Stir in the green onion. Taste and

adjust the seasonings, adding sugar and/or vinegar if you

like. Serve hot, over rice..

Source:: Jill Nussinow, MS, RD, " The Veggie Queen " , posted to

original-vegetarian-recipes

by momsrecipes and slightly adapted by me.

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