Monday, April 14, 2008

Ginger-garlic eggplant

Mollie Katzen has a marvelous recipe for Cold Gingered Asparagus that is a real Springtime treat in our house. When the asparagus is gone, though, the wonderful garlic-ginger marinade is left, and has seemed too good to simply toss. this recipe is so far the best use of it I've found. (Vegan)

After enjoying a batch of Cold Gingered Asparagus, reserve the marinade.

In a wok, heat 1/2 cup of the marinade, and saute two chopped onions. Add 4-6 cups of chopped eggplant with additional marinade until the eggplant is cooked and the marinade is evaporated.

Serve over rice.

1 Comments:

Blogger Karen said...

Hi Bill!

I'm not a huge fan of eggplant, but when I make it this way it's hard to stop eating it.

Glad to hear that all is delicious in your house...

30 June, 2008 20:20  

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