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RECIPE: Aubergine in Garlic Sauce (VEGAN)

I found this recipe in the archives (originally called Eggplant with
Hot Garlic Sauce, adapted from Pei Mei's Chinese Cooking and posted in
February 1994 by R. Julia F. Rudden <juliafr@xxxxxxxxxx>.) I've only
changed it a little bit.

I had this for supper last night *and* the night before, accompanied
by Ginger Broccoli (see separate post) and the first time the Quinoa
with Green Beans recipe posted on Jan 4 by Jan Bennicoff
(recommended!), the second time with an adaptation of another archives
recipe for noodles (see separate post). 

One of my New Year's resolutions (starting from this week - I had to
take some time to think about them!) is not to get behind with my
mailing lists, so I can participate more fully. So, if I don't post
regularly from now on, could someone please email me and remind me? I
promise I will post lots of recipes if you help me with this ;-)


PS See yet another separate post for the method of chopping ginger
finely that I learnt from one of Ken Hom's TV programmes.

* Aubergine (Eggplant) in Garlic Sauce *

The ginger and garlic must be chopped *very* finely, and cooked longer
than you may expect, since we are cooking them in water rather than
oil! Hoisin sauce is available from supermarkets (at least in the UK),
but you could probably sub any kind of ketchuppy spicy Chinese bottled

Serves 2

1 medium aubergine (eggplant) - about 300g (10-11oz)
1 tsp finely-chopped fresh garlic (about 2 cloves)
1 tsp finely-chopped fresh ginger
1 tbsp hoisin sauce
2 spring onions (green onions, scallions, gibbons), finely chopped
1 tsp dark soy sauce

1. Peel the aubergine if you hate the skin, or leave it on if you like
the texture and think it looks pretty. Cut lengthways into oblong
pieces about the size and length of 2 fingers side by side.

2. Boil 1 cm (1/2 inch) of water in a wide frying pan, then add the
aubergine and cook, stirring occasionally and adding more water as
needed, until aubergines are softened to your satisfaction, and very
little water remains (about 7 minutes for me).

3. Remove the aubergine to a bowl, then heat another 1cm water in the
pan. Add garlic, ginger and hoisin sauce, then simmer briskly for 10
minutes, stirring and adding more water as needed.

4. Add the soy sauce and spring onions to the pan, then add the cooked
aubergine, with a little more water if needed. Cook over a low heat
for 5 minutes, stirring to coat the aubergine with the sauce. 

5. Serve hot or at room temperature.

A New Year, a New Sig. But not yet.
Kake Lemon Pugh - http://users.ox.ac.uk/~corp0141/index.html