Guest guest Posted April 2, 2009 Report Share Posted April 2, 2009 I didn't see this til Diane reviewed it -- I made a bastardized version of it tonight, didn't have any ginger, but I'll bet it's even better with ginger! This was so good and spicy -- loved that sauce! It made me miss my General's chicken less! The eggplant got slimy, though... anybody have any ideas about that? Did I saute it too long? Audrey S. On Tue, Mar 31, 2009 at 7:01 PM, strayfeather1 <otherbox2001wrote: > 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 Link to comment Share on other sites More sharing options...
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