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Old 01-13-2011, 02:32 AM   #41
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Join Date: Oct 2010
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Sea Spiced Aubergine.
Roast the eggplant till a bit wrinkly and cut into cubes.
In a wok heat some oil and quickly fry garlic, ginger slices and sliced red chili, add some good veg stock, yellow bean sauce, rice wine, shoyu or tamari sauce and boil for a few mins till you get a coating sauce, toss in eggplant cubes for a minute or so, if you want more of a kick add some ground Szechuan pepper corns when frying the garlic ect, also if you are not a veg use chicken stock.
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