Here is a delicious asian style braised eggplant recipe. This recipe
contains soy sauce and may not be suitable for people on low sodium diets.
The eggplant is good hot or cold. The flavor base is similar to chinese
'red cooking' but omits the sesame oil usually used.
1 large eggplant or 5 small eggplants
3 inches of fresh ginger sliced into fine strips
2 large cloves of garlic crushed
2 tablespoons soy sauce (try low salt, amount can be reduced)
2 tablespoons mirin (japanese sweet sake - or replace with sweet sherry)
1 teaspoon sugar (some people prefer more)
1 cup water or veggie stock (no salt),
1/2 tsp chinese five spice powder
Slice the eggplant into bite sized bits. Saute ginger and garlic in a
little liquid (1 tbsp) in a nonstick pan. Keep pan fairly dry. Brown
eggplant gently (5 to 10 minutes). Add seasoning mixture and water as
needed. Simmer until eggplant is cooked through.
This is good served on rice or toast, or wrapped in tortillas or rice paper
wrappers. I use small amounts to add flavor to bland foods like LF Tofu.
This keeps well in the fridge for several days. Left-over eggplant is
really tasty mixed into veggie burgers. Its even good in salads.