Garlic eggplant (zimmerman)

1 Servings

Ingredients

Quantity Ingredient
1½ pounds Eggplant, cut into
½ \"cubes
1 large Onion, chopped
2 tablespoons Soya sauce (or tamari)
2 teaspoons Sesame oil (optional)
⅓ cup Water
1 teaspoon Sugar
3 tablespoons Olive oil (or veg broth)
8 Cloves minced garlic
1 tablespoon Chili paste with garlic (or
Plain chili paste)
½ teaspoon Minced ginger (I usually use
More than this)

Directions

IN A BOWL, MIX TOGETHER

POUR IN HEATED WOK

Cook for a few seconds, stirring constantly. Add eggplant and onions.

Pour liquid mixture over eggplant and toss. Add more water so that liquid measures ½ way up the mixture. Cover and cook on high heat for @7 minutes. When eggplant is tender, uncover and cook until most of the remaining sauce has evaporated. Serve with rice.

Source: A friend of mine modified the following from _The Garlic Lovers Cookbook_ (I think!).

Posted by czimm@... (Corinne Zimmerman) to the Fatfree Digest [Volume 15 Issue 15] Feb. 15, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....

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