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Vegetarian Recipes

jamaicans.com

Spicy Eggplant
By G2

Thursday, April 29, 2004

INGREDIENTS :

  • 2 medium-size eggplants (abut 2 lbs), peeled and cut into 3/4" pieces
  • 1 tbsp oil
  • 5 garlic cloves, minced
  • 2 tsp minced fresh ginger
  • 1/2 cup chicken boullion, or vegetable broth
  • 2 tbsp. soy sauce
  • 2 tbsp. rice vinegar
  • 1 tsp. dark sesame oil
  • 1 tbsp. sugar
  • 1 tsp. hot chili-garlic sauce
  • 4 scallion, chopped
  • 1 or 2 tomatoes, coarsely chopped

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METHOD:

  1. Heat oil in a large non-stick pan or wok.
  2. Stir fry eggplant until slightly darkened, from 2 to 3 minutes.
  3. Reduce heat, and add garlic, ginger and stir-fry for 1 minute.
  4. Add boullion, soy sauce, vinegar, sesame oil, sugar and chili-garlic sauce and bring to boil.
  5. Cook, uncovered and stirring often, until eggplants are tender and sauce has thickened, about 5 minutes.
  6. Stir in onions and tomatoes, and season with salt to taste.
  7. Cook 5 more minutes. Sprinkle with sesame seeds if you wish.