Aubergine (Eggplant) In Garlic Sauce

This is an adaptation of a recipe posted to the Fatfree Vegetarian recipe archives (http://www.rahul.net/cgi-bin/fatfree/recipes.cgi) by Julia Rudden (jrudden@eskimo.com). Julia adapted the recipe from Pei Mei's Chinese Cooking, and I have only changed it slightly.

The ginger and garlic must be grated or chopped *very* finely, and cooked longer than you may expect, since we are cooking them in water rather than oil! Hoisin sauce is available from supermarkets (at least in the UK), but you could probably substitute any kind of ketchuppy spicy Chinese bottled sauce. Julia's version used hot bean paste, but I haven't tried the recipe this way yet.

Serves 2

1. Peel the aubergine if you hate the skin, or leave it on if you like the texture and think it looks pretty. Cut lengthways into oblong pieces about the size and length of 2 fingers side by side.

2. Boil 1/2 cm (1/4 inch) of water in a wide frying pan, then add the aubergine and cook, stirring occasionally and adding more water as needed, until aubergines are softened to your satisfaction, and very little water remains (about 7 minutes for me).

3. Remove the aubergine to a bowl, then heat another 1/2 cm water in the pan. Add garlic, ginger and hoisin sauce, then simmer briskly for 10 minutes, stirring and adding more water as needed.

4. Add the soy sauce and spring onions to the pan, then add the cooked aubergine, with a little more water if needed. Cook over a low heat for 5 minutes, stirring to coat the aubergine with the sauce.

5. Serve hot or at room temperature, with rice or noodles and another vegetable or a tofu dish.


Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added 20 Jan 1998 (last altered 28 Jan 1998) - comments and questions to Kake L Pugh (kake@earth.li).