Eggplant (aubergine) In Hot Sauce

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 -5 japanese eggplants, sliced 1/2 inch thick and 2 inches long
• 1/2 tablespoon minced fresh ginger
• 1 tablespoon minced fresh garlic
• 1 1/2 tablespoons szechuan hot bean sauce
• 1/2 tablespoon szechuan style pepper
• 2 tablespoons braggs liquid aminos or 2 tablespoons soy sauce
• 1/4 cup vegetable broth or 1/4 cup chicken broth
• 1/2 teaspoon fresh ground pepper
• 1/2 tablespoon rice wine vinegar
• 2 tablespoons minced green onions
• 3 drops sesame oil
• 1 tablespoon chopped parsley

Recipe

• 1 note if using american eggplant, use baby eggplant and it should be peeled. slice the same way.
• 2 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.
• 3 add bean sauce, szechaun pepper, braggs or soy sauce, vegetable broth and sesame oil stirring for 1 minutes over high heat.
• 4 add black pepper, vinegar and green onion; stir until hot and blended.
• 5 serve garnished with parsley. you may serve over rice.
• 6 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.