This delicious recipe for an Oriental dish, fried Garlic-Ginger Eggplant, is provided by my delightful Facebook friend, Rita Hinds.
Here we go with Rita's recipe for Garlic-Ginger Eggplant:
INGREDIENTS:
1 Eggplant
3 T. fresh ginger
3 T. Fresh garlic
Green chili (I used red pepper flakes)
Scallion onions
3 T. Non GMO Cornstarch
1 tsp. Organic Cane Sugar
Soy sauce or Braggs Aminos
Water
INSTRUCTIONS:
1. Cut up eggplant in bite size pieces(put in bowl) sprinkle with salt and lemon juice. Let it sit for 15 minutes(this formula will draw out excess water)
Pour out water/ rinse and pay dry with towel or paper towel.
2. Coat eggplant with cornstarch. This will depend on how much eggplant you have.
3. Fry eggplant until crispy(the cornstarch makes it crispy). Set aside.
4. Sauté onions, garlic, ginger
5. Add soy-sauce and sugar to the pan and then a little water (this will depend how much eggplant you have to cover with the sauce) then add water and some cornstarch together and add to your sauce pan with the ginger, onion and garlic in the sauce pan. Stir until thickened.
6. Pour over your eggplant.
7. Enjoy
If you have any questions please don’t hesitate to ask in the comment section below.
Here we go with Rita's recipe for Garlic-Ginger Eggplant:
INGREDIENTS:
1 Eggplant
3 T. fresh ginger
3 T. Fresh garlic
Green chili (I used red pepper flakes)
Scallion onions
3 T. Non GMO Cornstarch
1 tsp. Organic Cane Sugar
Soy sauce or Braggs Aminos
Water
INSTRUCTIONS:
1. Cut up eggplant in bite size pieces(put in bowl) sprinkle with salt and lemon juice. Let it sit for 15 minutes(this formula will draw out excess water)
Pour out water/ rinse and pay dry with towel or paper towel.
2. Coat eggplant with cornstarch. This will depend on how much eggplant you have.
3. Fry eggplant until crispy(the cornstarch makes it crispy). Set aside.
4. Sauté onions, garlic, ginger
5. Add soy-sauce and sugar to the pan and then a little water (this will depend how much eggplant you have to cover with the sauce) then add water and some cornstarch together and add to your sauce pan with the ginger, onion and garlic in the sauce pan. Stir until thickened.
6. Pour over your eggplant.
7. Enjoy
If you have any questions please don’t hesitate to ask in the comment section below.
