Wednesday, October 19, 2011

Eggplant in Garlic Sauce

I had a bunch of Japanese Eggplant at home, and was looking for something easy to make. This simple dish fit the bill. I went a little heavy on the sauce so that we could pour extra over rice.

Eggplant in Garlic Sauce
4 - 5 Japanese Eggplant
2 -3 cloves garlic, minced
1/2 cup soy sauce
2 Tbs brown sugar
2 Tbs rice vinegar
1 tsp hot sauce (or more to taste)
1 Tbs corn starch

Slice the eggplant in half lengthwise, then score down the middle, making sure not to go through the skin.


Mix garlic, soy, sugar, starch and vinegar and set aside.


In a large skillet, heat oil and place eggplant skin side down. Brown for 2 or 3 minutes.


Pour in about a 1/2 cup of water cover and steam eggplant for about 10 minutes until soft.


Add the sauce and cook over medium high until the sauce thickens.


Serve with white or brown rice.


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