Eggplant in Garlic Sauce Recipe (Oil-Free & Plant-Based)

Name: Eggplant in Garlic Sauce Recipe (Oil-Free & Plant-Based)
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Ingredients: 1 medium globe eggplant, optionally peeled and cut into oblong pieces the size and length of 2 fingers side by side; 1 teaspoon minced or crushed garlic (about 2 cloves); 1 teaspoon grated or minced fresh ginger; 1 tablespoon hoisin sauce (gluten-free, if needed); 2 green onions or scallions, sliced; 1 teaspoon soy sauce or gluten-free tamari

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Prep Time: 10

Cook Time: 22

Total: 32

Servings: 4

Author : Alisa Fleming

Eggplant in Garlic Sauce Recipe (Oil-Free & Plant-Based)

Ingredients

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1 medium globe eggplant, optionally peeled and cut into oblong pieces the size and length of 2 fingers side by side1 teaspoon minced or crushed garlic (about 2 cloves)1 teaspoon grated or minced fresh ginger1 tablespoon hoisin sauce (gluten-free, if needed)2 green onions or scallions, sliced1 teaspoon soy sauce or gluten-free tamari

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Instructions

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Step 1

Bring ¼-inch of water to a boil in a wide frying pan. Add the eggplant and cook, stirring occasionally and adding more water as needed, until the eggplant is softened and very little water remains, about 7 minutes.

Step 2

Remove the eggplant to a bowl. Heat another ¼-inch of water in the pan. Add the garlic, ginger and hoisin sauce. Simmer briskly for 10 minutes, stirring and adding more water as needed.

Step 3

Add the soy sauce and green onions to the pan, then add the cooked eggplant, with a little more water if needed. Cook over a low heat for 5 minutes, stirring to coat the eggplant with the sauce.

Step 4

Serve hot or at room temperature.