Eggplant With Hot Garlic Sauce RecipeTagged in Diabetic Foods
Cut eggplant into finger sized pieces-cut lengthwise, then into quarters etc. Saute with some water in a non-stick pan/wok, until soft. When soft, remove from pan. On low heat, cook garlic, ginger, and hot bean paste for a minute, then add salt, sugar, soysauce and stock/water. Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms. If sauce is too thin, thicken with 1t corn starch mixed with 2t water.
Serve over white/brown rice.
- 4-6 Chinese or Japanese eggplants
- 1 t chopped fresh ginger
- 1 T chopped fresh garlic( I use 4-6 cloves
- as I really like garlic)
- 1 T Hot bean paste
- 2 T soysauce (adjust down for sodium restriction)
- 1 t sugar (or sucanat)
- 1 t salt (again
- adjust for low sodium version)
- 1/2 cup soup stock or water
- 1 T chopped green onion
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