Wednesday, October 14, 2009

schezwan eggplant in garlic sauce

2-3 chinese eggplants quartered and cut into 3 inch strips
garlic chopped
peanut or sesame oil
red chili optional
salt, pepper
Mix in a bowl:
soy sauce, vinegar, water, sugar/honey, chili paste, cornstarch
Garnish with spring onions and/or cilantro

Saute garlic in oil and add eggplant. When eggplant starts to soften cover with lid. When they are almost cooked through, add the sauce and bring to a boil. When sauce thickens turn off the heat. Dont over cook the eggplant or it will turn to mush.


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