Spicy Chinese Eggplant

I've had this recipe saved for a while, it's a nice vegan recipe and you can easily incorporate other vegetables into this. I had some leftover mushrooms, so those were added to the saute and I think it turned out quite nicely.

Slightly adapted from Delightful, Delicious, Delovely. 

-2 large eggplants  – cut into 1 inch cubes
-1 onion – diced
-8 ounces mushrooms -- sliced
-Thai basil, chopped
-Vegetable oil
-6 garlic cloves – chopped
-4 tablespoons minced ginger
-3 tablespoons brown sugar
-1 tablespoons sriracha
-2 tablespoons chili garlic sauce
-3 tablespoons reduced sodium soy sauce
-1/2 cup tomato sauce
-1 tablespoon rice vinegar
-1 tablespoon vinegar
-Sesame seeds

In a large skillet heat a small amount of vegetable oil and then add the eggplant, onion, mushrooms and garlic. Saute for five minutes.

While the vegetables are sauteing, combine the ginger, brown sugar, sriracha, chili garlic sauce, soy sauce, tomato sauce, rice vinegar, vinegar and a pinch of salt. Stir to form a thick sauce and then pour over the vegetables in the skillet. Make sure to coat all of the vegetables with the sauce and then turn the heat to low. Cover the skillet and cook four about ten more minutes or until eggplant is tender.

Serve topped with sesame seeds and over your favorite rice if desired.

This recipe is incredibly spicy -- if you'd like to tone it down a little leave out the sriracha, chili garlic sauce or both. However, the sauce had incredibly great flavor and covered all of the vegetables nicely. This gave us about four large servings, but could easily be turned into six or eight smaller servings. 


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