Eggplant with Hot Garlic Sauce
Try this Eggplant with Hot Garlic Sauce recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetables
bean
garlic
onion
green onion
ginger
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 4 -(up to)
- 1 ts chopped fresh ginger
- 1/2 c soup stock or water
- 1 tb chopped fresh garlic (i use
- 2 tb soysauce (adjust down for
- 1 tb chopped green onion
- 6 chinese or japanese
- 1 ts sugar (or sucanat)
- 1 tb hot bean paste (available
- 1 ts salt (again; adjust for low
- Carbohydrate 4.32075 g
- Cholesterol 3.6 mg
- Fat 1.4415 g
- Fiber 0.0525 g
- Protein 3.051 g
- Saturated Fat 0.38544 g
- Serving Size 1 1 Serving (62g)
- Sodium 171.66 mg
- Sugar 4.26825 g
- Trans Fat 0.10128 g
- Calories 44 calories
From: jayne@ejv.com (Jayne Spielman) Date: Tue, 6 Feb 96 12:16:00 EST Cut eggplant into finger sized pieces-cut lengthwise, then into quarters etc. Saute with some water in a non-stick pan/wok, until soft. When soft, remove from pan. On low heat, cook garlic, ginger, and hot bean paste for a minute, then add salt, sugar, soysauce and stock/water. 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 1 tsp corn starch mixed with 2 tsp water. Serve over white/brown rice. FATFREE DIGEST V96 #37 From the Fatfree Vegetarian recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
