Guest guest Posted August 21, 2009 Report Share Posted August 21, 2009 And another fave in our house: we're having this tomorrow! Best, Pat --- 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)Asian. Spicy. 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 drpatsant Quote Link to comment Share on other sites More sharing options...
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