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Name: Braised Eggplant
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 ts Sugar; (some people prefer; 1 lg Eggplant or 5 small; 1 c Water or veggie stock; (no; 1/2 ts Chinese five spice powder; 3 Inches of fresh ginger; 2 tb Mirin; (japanese sweet sake; 2 lg Cloves of garlic crushed; 2 tb Soy sauce; (try low salt,

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INGREDIENTS

or replace with sweet
1 ts Sugar; (some people prefer
1 lg Eggplant or 5 small
1 c Water or veggie stock; (no
1/2 ts Chinese five spice powder
3 Inches of fresh ginger
2 tb Mirin; (japanese sweet sake
2 lg Cloves of garlic crushed
2 tb Soy sauce; (try low salt,

Servings

INSTRUCTIONS

Here is a delicious asian style braised eggplant recipe. This recipe contains soy sauce and may not be suitable for people on low sodium diets. The eggplant is good hot or cold. The flavor base is similar to chinese red cooking but omits the sesame oil usually used. Slice the eggplant into bite sized bits. Saute ginger and garlic in a little liquid (1 tbsp) in a nonstick pan. Keep pan fairly dry. Brown eggplant gently (5 to 10 minutes). Add seasoning mixture and water as needed. Simmer until eggplant is cooked through. This is good served on rice or toast, or wrapped in tortillas or rice paper wrappers. I use small amounts to add flavor to bland foods like LF Tofu. This keeps well in the fridge for several days. Left-over eggplant is really tasty mixed into veggie burgers. Its even good in salads. Posted to fatfree digest by laurab@dynamite.com.au (Laura Barwick) on Feb 6, 1998

NOTES

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Braised Eggplant

or replace with sweet
1 ts Sugar; (some people prefer
1 lg Eggplant or 5 small
1 c Water or veggie stock; (no
1/2 ts Chinese five spice powder
3 Inches of fresh ginger
2 tb Mirin; (japanese sweet sake
2 lg Cloves of garlic crushed
2 tb Soy sauce; (try low salt,

Here is a delicious asian style braised eggplant recipe. This recipe  contains soy sauce and may not be suitable for people on low sodium diets.  The eggplant is good hot or cold. The flavor base is similar to chinese  red cooking but omits the sesame oil usually used.    Slice the eggplant into bite sized bits. Saute ginger and garlic in a  little liquid (1 tbsp) in a nonstick pan. Keep pan fairly dry. Brown  eggplant gently (5 to 10 minutes). Add seasoning mixture and water as  needed. Simmer until eggplant is cooked through.    This is good served on rice or toast, or wrapped in tortillas or rice paper  wrappers. I use small amounts to add flavor to bland foods like LF Tofu.  This keeps well in the fridge for several days. Left-over eggplant is  really tasty mixed into veggie burgers. Its even good in salads.    Posted to fatfree digest by laurab@dynamite.com.au (Laura Barwick) on Feb  6, 1998

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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.