Ingredients
-
4 - 6
-
5
-
2
-
2
-
1
-
2
-
1
-
1/2
-
1/4
-
1
-
-
-
-
-
Directions
Eggplant (Aubergine) With Hot Garlic Sauce, This dish bursts with flavors from a combination of sweet, spicy, and savory followed by the refreshing crunch of fresh water chestnuts and scallions., Fantastic!! Especially, if you like Orential Style Food. I didn’t have Chinese Eggplants. I needed to use my garden regular eggplants. (garden overload). (I will do this with the Chinese Eggplants) Also, I didn’t have any more hot bean paste. (So SAD :() However, with mini adjustsments, peeled cut regular eggplant, & a 1/2 tsp garlic chili sauce., I was able to follow the rest of the recipe. It provided an awsome Eggplant recipe with a Fantastice Sauce. Thank you, thank you Rita. It’s a new favorite and will be made often.
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Steps
|
1
Done
|
Cut Eggplant 1/2-Inch Wide by 2-Inch Long Strips. |
|
2
Done
|
Saute 1/2 the Eggplant in 1/2 the Oil in a Non-Stick Pan/Wok, Until Soft. |
|
3
Done
|
When Browned and Soft, Remove from Pan About 5 Minutes. |
|
4
Done
|
Then Repeat With Rest of Eggplant or Sautee in 2 Pans. |
|
5
Done
|
on Low Heat, Cook Garlic, Ginger, and Hot Bean Paste For a Minute, Then Add Sugar, Soy Sauce and Stock/Water. |
|
6
Done
|
Add Water Chestnuts. |
|
7
Done
|
Return Eggplant to the Pan and Cook For About Five Minutes Until Garlic Is Soft and a Sauce Forms. |
|
8
Done
|
If Sauce Is Too Thin, Thicken With 1t Corn Starch Mixed With 2t Water. |
|
9
Done
|
Fold Sesame Oil. |
|
10
Done
|
Top With Green Onions and Sesame Seeds. |
