Eggplant (Aubergine) in Hot Sauce |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Note I garnished with some 'fried egg' using egg beaters with a chinese style seasoning. I will add the exact directions for this next time. Adopted 8/17/06 Ingredients:
4 -5 japanese eggplants, sliced 1/2 inch thick and 2 inches long |
1/2 tablespoon minced fresh ginger |
1 tablespoon minced fresh garlic |
1 1/2 tablespoons szechuan hot bean sauce |
1/2 tablespoon szechuan style pepper |
2 tablespoons braggs liquid aminos or 2 tablespoons soy sauce |
1/4 cup vegetable broth or 1/4 cup chicken broth |
1/2 teaspoon fresh ground pepper |
1/2 tablespoon rice wine vinegar |
2 tablespoons minced green onions |
3 drops sesame oil |
1 tablespoon chopped parsley |
Directions:
1. NOTE if using American Eggplant, use baby eggplant and it should be peeled. Slice the same way.
2. Heat saute pan over high heat with some broth then add ginger, garlic and eggplant slices; stir fry until eggplant becomes thoroughly soft. [note to save time you can nuke the eggplant slices until almost done]. Note if you decide to nuke it or bake it a bit first sprinkle with the szechaun pepper in this step instead of adding it to the next step.
3. Add bean sauce, szechaun pepper, Braggs or soy sauce, vegetable broth and sesame oil stirring for 1 minutes over high heat.
4. Add black pepper, vinegar and green onion; stir until hot and blended.
5. Serve garnished with parsley. You may serve over rice.
6. Note: The vegetable broth was a medium one. Not too light nor overly rich. However the recipe seems that it would allow you to try either one in place of the medium broth. I will give it a shot when I have some made up for that.
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