Eggplant (Aubergine) in Hot Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • NOTE if using American Eggplant, use baby eggplant and it should be peeled. Slice the same way.
  • 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.
  • Add bean sauce, szechaun pepper, Braggs or soy sauce, vegetable broth and sesame oil stirring for 1 minutes over high heat.
  • Add black pepper, vinegar and green onion; stir until hot and blended.
  • Serve garnished with parsley. You may serve over rice.
  • 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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