No Meat Zone Recipes: Not all eggplants are created equal

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Not all eggplants are created equal

Special thanks to a certain non-vegetarian someone who gave me this recipe and helped me discover that I’m just as capable as Mr. Chang. All I needed was the right kind of eggplant. And now I pass the goods onto you.

  • 4 CHINESE eggplants, cut into bite-sized pieces
  • 4 garlic cloves, minced
  • 4 green onions, sliced
  • canola oil
  • ginger powder (or minced ginger for the purists)
  • 1 to 2 C tofu, water pressed out, cubed
  • 5 t sugar
  • 1 t cornstarch
  • 2 T soy sauce
  • 2 T veg oyster sauce
  • Red pepper flakes (if you like it hot)
  • Basmati rice, cooked
  • 1/2 C water
  1. Cook the rice, then get started.
  2. In a bowl, prepare the sauce by mixing soy sauce, veg oyster sauce, corn starch, and sugar.
  3. In a large skillet, heat some canola oil, add eggplant until tender (a few minutes), then add tofu.
  4. In a small pan, saute the minced garlic and onions in a little canola oil.
  5. To the large skillet add water, the sauce, and the garlic and onion mixture.
  6. Cook until pieces are well coated and to desired tenderness. Sprinkle lightly with ginger (and optional pepper flakes) and serve over rice.

Kristine Kieswer | Kristine's Facebook
Kristine is the author of Ankle-Biting Terrier, the animal-centric, baby-free, 30-something blog. Early in her career she had the opportunity to write Healthy Eating for Life for Women under the direction of PCRM’s medical staff. In her spare moments Kristine studies dance, reads, travels, and fosters dogs.

Photo credit: Kristine

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