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Submitted by: Courtney
Recipe by: Adapted from a Vegetarian Times Recipe
1 medium eggplant, 2/3 lb
1 t finely chopped fresh garlic (about 2 cloves–more if you like garlic like me!)
1 t finely grated or chopped fresh ginger
1 T hoisin sauce
2 spring green onions /scallions, finely chopped
1 t dark soy sauce
Peel the eggplant if you don’t like 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 (or you could cube it/dice it…it is up to you!). Boil about 3/4 inch of water in a wide frying pan, then add the eggplant and cook, stirring occasionally and adding more water as needed, until the eggplant is softened to your satisfaction, and very little water remains (about 7 minutes for me).
Remove the eggplant to a bowl, then heat another 3/4 inch water in the pan. Add garlic, ginger and hoisin sauce, then simmer briskly for 10 minutes, stirring and adding more water as needed. add the soy sauce and spring onions to the pan, then add the cooked eggplant, with a little more water if needed. cook over a low heat for 5 minutes, stirring to coat the eggplant with the sauce.
Serve hot or at room temperature.
