Date: Tue, 14 Feb 95 15:50:06 MST
From: email@example.com (Corinne Zimmerman)
Hi all. I'm usually behind in my reading, but someone recently(?)
asked about a garlic eggplant dish, szechuan style. A friend of mine
modified the following from _The Garlic Lovers Cookbook_ (I think!).
1 1/2 lb. eggplant, cut into 1/2" cubes
1 large onion, chopped
In a bowl, mix together:
2 tbsp. soya sauce (or tamari)
1/3 cup water
1 tsp. sugar
Heat wok or stir fry pan. Pour in
3 Tbsp. veg broth and add
8 cloves minced garlic
1 tbsp. chili paste with garlic (or plain chili paste)
1/2 tsp. minced ginger (I usually use more than this)
Cook for a few seconds, stirring constantly. Add eggplant and onions.
Pour liquid mixture over eggplant and toss. Add more water so that
liquid measures 1/2 way up the mixture. Cover and cook on high heat
for @7 minutes. When eggplant is tender, uncover and cook until most
of the remaining sauce has evaporated. Serve with rice.