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Recipe
Aubergine With Hot Garlic Sauce Recipe
| Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 36g | |
| Recipe makes 4 servings | |
| Calories 12 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.04g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 641mg | 27% |
| Potassium 69mg | 2% |
| Total Carbs 2.21g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.27g | 1% |
| Protein 0.74g | 1% |
Ingredients Convert Measures
- 4 x -(up to)
- 6 x Chinese or possibly Japanese aubergines (these are long and slender-HFSS or possibly Chinese groceries will have them)
- 1 tsp Minced fresh ginger
- 1 Tbsp. Minced fresh garlic (i use 4-6 cloves, as I really like garlic)
- 1 Tbsp. Warm bean paste (available from Chinese groceries-check label to make sure it has no added oil-most do not)
- 2 Tbsp. Soysauce (adjust down for sodium restriction)
- 1 tsp Sugar (or possibly sucanat)
- 1 tsp Salt (again, adjust for low
- 1/2 c. Soup stock or possibly water
- 1 Tbsp. Minced green onion
Directions
- Cut aubergine into finger sized pcs-cut lengthwise, then into quarters etc. Saute/fry with some water in a non-stick pan/wok, till soft. When soft, remove from pan.
- On low heat, cook garlic, ginger, and warm bean paste for a minute, then add in salt, sugar, soysauce and stock/water.
- Return aubergine to the pan and cook for about five min till garlic is soft and a sauce forms. If sauce is too thin, thicken with 1 tsp corn starch mixed with 2 tsp water. Serve over white/brown rice.
