Notes:

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.

Preparation:

Slice the eggplant into bite sized bits. Sauté 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.

Servings:
Source: Laura Barwick
Submitted by: Recipe Group Member
Date: Feb 6, 1998

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