Braised Eggplant with Garlic Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 Asian eggplants or 1 large regular eggplant (about 1 1/4 lbs)1 tsp saltSauce:3/4 cup chicken broth2 Tbsp soy sauce1 Tbsp dry sherry or Chinese rice wine2 tsp seasame oil2 tsp hoisin sauce2 tsp chili paste*************2 Tbsp vegetable oil1/4 lb coarsely chopped boneless pork (I put 1 centercut boneless chop in food processor)1 Tbps minced garlic1 tsp minced ginger2 greem onins (including tops) thinly sliced2 Tbsp coarsely chopped water chesnuts2 sp cornstarch disolved in water4 tsp waterSlivered green onion (including top) for garnish
1. Peel the eggplant and cut it into 1/2 inch cubes. Place in a medium bowl, sprinkle with salt, and toss gently to mix. Set aside for 30 minutes.
2. Combine the sauce ingredients in a medium bowl. Drain and rinse the eggplant and squeeze it dry.
3. Place a wok or wide frying pan over high heat until hot. Add the vegetable oil, swirling to coat the sides. Add the pork and cook intil browned and crumbly about 1 1/2 minutes.. Add the garlic and ginger and cook, stirring until fragrant, about 10 seconds. Add the eggplant, green onions, and water chestnuts; mix well. Add the sauce. Reduce the heat to medium, cover the pan and braise until the eggplant is tender and the liquid is slightly reduced, about 10 minutes. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens. Garnish with slivered green onions.
Serves 4
Goes nicely, served with some brown rice. (Not included in calorie count.)
TIP: Asian eggplant has a tender skin which does not require peeling. Do so only if you want the color of the dish to be light rather than tinged with purple.
Number of Servings: 4
Recipe submitted by SparkPeople user PUSHWAIT.
2. Combine the sauce ingredients in a medium bowl. Drain and rinse the eggplant and squeeze it dry.
3. Place a wok or wide frying pan over high heat until hot. Add the vegetable oil, swirling to coat the sides. Add the pork and cook intil browned and crumbly about 1 1/2 minutes.. Add the garlic and ginger and cook, stirring until fragrant, about 10 seconds. Add the eggplant, green onions, and water chestnuts; mix well. Add the sauce. Reduce the heat to medium, cover the pan and braise until the eggplant is tender and the liquid is slightly reduced, about 10 minutes. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens. Garnish with slivered green onions.
Serves 4
Goes nicely, served with some brown rice. (Not included in calorie count.)
TIP: Asian eggplant has a tender skin which does not require peeling. Do so only if you want the color of the dish to be light rather than tinged with purple.
Number of Servings: 4
Recipe submitted by SparkPeople user PUSHWAIT.
Nutritional Info Amount Per Serving
- Calories: 192.8
- Total Fat: 11.9 g
- Cholesterol: 13.3 mg
- Sodium: 1,995.7 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 3.4 g
- Protein: 9.2 g
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