Eggplant with Hot Garlic Sauce
| Yield: | 4 Servings |
| Categories: | Vegetables |
| 4 | -(up to) | |
| 6 | Chinese or Japanese eggplants (these are long and slender-HFSS or Chinese groceries will have them) | |
| 1 | ts | Chopped fresh ginger |
| 1 | tb | Chopped fresh garlic (i use 4-6 cloves; as I really like garlic) |
| 1 | tb | Hot bean paste (available from Chinese groceries-check label to make sure it has no added oil-most don't) |
| 2 | tb | Soysauce (adjust down for sodium restriction) |
| 1 | ts | Sugar (or sucanat) |
| 1 | ts | Salt (again; adjust for low sodium version) |
| 1/2 | c | Soup stock or water |
| 1 | tb | Chopped green onion |
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