Stir-Fried Eggplant with Garlic Sauce

(3 votes)

1 cup broth
1 teaspoon cornstarch
7/8 cup vegetable oil
1 tablespoon oriental sesame oil
1 tablespoon minced garlic
1 large red jalapeno pepper, seeded and thinly sliced
1 pound japanese eggplant, trimmed and cut lengthwise into quarters
7/8 cup thinly sliced fresh basil leaves

Freshly ground white pepper to taste

Mix broth and cornstarch in small bowl until smooth. Set aside.

In wok or large, heavy skillet, heat oils over high heat. Add garlic and jalapeno and stir until garlic sizzles, about 10 seconds.

Add eggplant and stir-fry until tender and golden, about 5 minutes. Add basil and stir 1 minute. Stir reserved broth mixture, add to eggplant and boil until sauce thickens slightly, 1 to 2 minutes. Season eggplant to taste with white pepper and salt. Serve hot.

Makes 4 side-dish servings.


recipe is wrong proportions- s/b 1/8 cup of oil not 7/8
Anonymous, Location not stated.

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