Eggplant (Aubergine) With Hot Garlic Sauce

Recipe by Rita1652
READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut eggplant 1/2-inch wide by 2-inch long strips.
  • Saute 1/2 the eggplant in 1/2 the oil in a non-stick pan/wok, until soft.
  • When browned and soft, remove from pan about 5 minutes.
  • Then repeat with rest of eggplant or sautee in 2 pans.
  • On low heat, cook garlic, ginger, and hot bean paste for a minute, then add sugar, soy sauce and stock/water.
  • Add water chestnuts.
  • 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 1t corn starch mixed with 2t water.
  • Fold sesame oil.
  • Top with green onions and sesame seeds.
  • Serve hot or cold with white rice.
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