Guest guest Posted March 31, 2009 Report Share 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 Link to comment Share on other sites More sharing options...
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