Eggplant with Hot Garlic Sauce
6 chinese or japanese eggplants
On low heat, cook garlic, ginger, and hot bean paste for a minute, then add salt, sugar, soy sauce and broth/water. Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms.
1 tablespoon chopped fresh ginger
6 cloves chopped fresh garlic
1 tablespoon hot bean paste
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon salt
1/2 cup soup broth or water
1 tablespoon chopped green onion
Cut eggplant into finger sized pieces-cut, the lengthwise sauté with some water in a nonstick, pan/wok until soft. When soft, remove from pan.
If sauce is too thin, thicken with 1 teaspoon corn starch mixed with 2 teaspoons water .
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