Eggplant (Aubergine) In Hot Sauce Recipe

Name: Eggplant (Aubergine) In Hot Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 -5 Japanese eggplants, sliced 1/2 inch thick and 2 inches long; 1/2 tablespoon minced fresh ginger; 1 tablespoon minced fresh garlic; 1 1/2 tablespoons szechuan hot bean sauce; 1/2 tablespoon szechuan style pepper; 2 tablespoons Braggs liquid aminos or 2 tablespoons soy sauce; 1/4 cup vegetable broth or 1/4 cup chicken broth; 1/2 teaspoon fresh ground pepper; 1/2 tablespoon rice wine vinegar; 2 tablespoons minced green onions; 3 drops sesame oil; 1 tablespoon chopped parsley

Servings: persons

4 -5 Japanese eggplants, sliced 1/2 inch thick and 2 inches long
1/2 tablespoon minced fresh ginger
1 tablespoon minced fresh garlic
1 1/2 tablespoons szechuan hot bean sauce
1/2 tablespoon szechuan style pepper
2 tablespoons Braggs liquid aminos or 2 tablespoons soy sauce
1/4 cup vegetable broth or 1/4 cup chicken broth
1/2 teaspoon fresh ground pepper
1/2 tablespoon rice wine vinegar
2 tablespoons minced green onions
3 drops sesame oil
1 tablespoon chopped parsley

1
NOTE if using American Eggplant, use baby eggplant and it should be peeled. Slice the same way.
2
Heat saute pan over high heat with some broth then add ginger, garlic and eggplant slices; stir fry until eggplant becomes thoroughly soft. [note to save time you can nuke the eggplant slices until almost done]. Note if you decide to nuke it or bake it a bit first sprinkle with the szechaun pepper in this step instead of adding it to the next step.
3
Add bean sauce, szechaun pepper, Braggs or soy sauce, vegetable broth and sesame oil stirring for 1 minutes over high heat.
4
Add black pepper, vinegar and green onion; stir until hot and blended.
5
Serve garnished with parsley. You may serve over rice.
6
Note: The vegetable broth was a medium one. Not too light nor overly rich. However the recipe seems that it would allow you to try either one in place of the medium broth. I will give it a shot when I have some made up for that.

729

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 -5 Japanese eggplants, sliced 1/2 inch thick and 2 inches long, 1/2 tablespoon minced fresh ginger, 1 tablespoon minced fresh garlic, 1 1/2 tablespoons szechuan hot bean sauce, and more.

Yes, Eggplant (Aubergine) In Hot Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant (Aubergine) In Hot Sauce

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