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Name: Braised Eggplant
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 Eggplant; 2 Garlic; 2 tb Soy sauce; 1 c Vegetable stock; 3 tb Oil or lard; 1/2 ts Salt

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INGREDIENTS

1 Eggplant
2 Garlic
2 tb Soy sauce
1 Or
1 c Vegetable stock
3 tb Oil or lard
1/2 ts Salt

Servings

INSTRUCTIONS

1. Peel eggplant; cut lengthwise in quarters, then crosswise in 1-inch sections. Crush garlic. 2. Heat oil. Add garlic; stir-fry a few times. Add eggplant and stir-fry gently to coat with oil (1 to 2 minutes). 3. Add stock, soy sauce and salt and bring to a boil. Then simmer, covered, until done (10 to 15 minutes). NOTE: Overcooking makes eggplant mushy. Its at its best when soft on the outside, but still firm inside. VARIATIONS: 1. After step 2, add 1 tablespoon shrimp sauce and stir-fry 1 minute more. Then pick up step 3, omit the soy sauce and salt. 2. In step 3, add 2 tablespoons of dried shrimp (which have been simmered 10 minutes in 1 pup of water). Then, during the last 5 minutes of cooking, add the soy sauce and salt. (The shrimp water may be substituted for the stock.) From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.

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Braised Eggplant

1 Eggplant
2 Garlic
2 tb Soy sauce
1 Or
1 c Vegetable stock
3 tb Oil or lard
1/2 ts Salt

1. Peel eggplant; cut lengthwise in quarters, then crosswise in 1-inch  sections.  Crush garlic.    2. Heat oil. Add garlic; stir-fry a few times. Add eggplant and stir-fry  gently to coat with oil (1 to 2 minutes).    3. Add stock, soy sauce and salt and bring to a boil. Then simmer, covered,  until done (10 to 15 minutes).    NOTE: Overcooking makes eggplant mushy. Its at its best when soft on the  outside, but still firm inside. VARIATIONS:    1. After step 2, add 1 tablespoon shrimp sauce and stir-fry 1 minute more.  Then pick up step 3, omit the soy sauce and salt.    2. In step 3, add 2 tablespoons of dried shrimp (which have been simmered  10 minutes in 1 pup of water). Then, during the last 5 minutes of cooking,  add the soy sauce and salt. (The shrimp water may be substituted for the  stock.)    From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded  from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (494g)
Recipe Makes: 4 Servings

Calories: 57
Calories from Fat: 3 (5%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 1539.1mg		53 %
Potassium 337mg		9 %
Total Carbohydrate 13.6g		4 %
	Dietary Fiber 4.9g	20 %
	Sugars, other 8.6g
Protein 1.8g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 57

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