• Prep Time:
  • Cooking Time:
  • Serves: 3 Servings

Eggplant with Garlicky Brown Sauce

  • Recipe Submitted by on

Category: Vegetarian

 Ingredients List

  • 1 1/2 c Cooked white rice
  • 1 tb Light sesame oil
  • 1 md Eggplant
  • 2 Scallion
  • 8 lg Mushrooms; halved
  • 6 Cloves garlic; smashed, or
  • -more
  • 1/2 Inch-piece fresh ginger
  • -root, peel and chop
  • 2 tb Dry white wine; or less
  • 2 tb Soy sauce; low sodium
  • 1/8 ts Red pepper flakes
  • 1 pk Mushroom gravy; vegetarian
  • 1 1/4 c Water; or more as needed
  • 1 ts Kung Pao Sauce; or other
  • -chili sauce


eam the rice (See note). While rice
: -is cooking, sliced eggplant
: -in 1/2" eces; th hen rough-cut into 1-1/2"
: -squares. Cut the onions
: -into 1" long eces. Pl lace eggplant and onion into
: -collander; salt; allow to
: -drain about minutes s Rinse and towel dry.

HOT WOK! Heat oil in wok. Add the eggplant and onion and brown. Using a
scoop or large spoon, rotate the browned eggplant to the top. Let brown.
Repeat until well browned and beginning to carmelize. Make a well in center
of wok and add the garlic. and the ginger. Add wine to center and when the
wine has evaported (less than 30 secs) add the mushroom pieces and red
pepper flakes; stir to toss. Pour half the soy over the eggplant and cover.
Let stew about 4 to 5 mins. It will burn a little. Lift cover and toss. Add
the rest of the soy and cover. Cook for about 2 to 3 minutes.

Mix the mushroom gravy with water and the chili sauce (Kung Pao). Make a
well in the wok and add the gravy, stirring and adding water to thicken to
a medium consistency. Correct seasoning with black pepper and soy sauce.
Serve with the rice.

290 cals, 8 g fat, 24.7% cff.

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