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Spicy Eggplant in Garlic

This is a perfect grilling blend of vegetable flavors and colors, the beaufiful deep dark purple of eggplant and bright red and green bell pepper all made delicious with a touch of garlic, ginger and hoisin sauce.


1 1/2 pounds eggplant, peeled and cut into 1x1x2-inch strips

1 green bell pepper, cut into 1x2-inch strips

1 red bell pepper, cut into 1x2-inch strips

2/3 cup olive oil, divided in half

1 teaspoon minced fresh ginger

1 teaspoon minced garlic

1/2 tablespoon hoisin sauce or hot bean sauce

1/4 cup sugar

1/4 cup rice vinegar

1/4 cup vegetable broth

1/4 cup light soy sauce

1/4 cup dark soy sauce

1 tablespoon sesame oil

2 tablespoons cornstarch

2 tablespoons water

Place eggplant and pepper strips in large bowl; pour 1/3 cup oil over strips
and toss to coat. Place vegetables in center of cooking grate. Grill 6 to 8 minutes.


1. Meanwhile in small saucepan heat 1/3 cup oil over medium heat.

2. Add ginger and garlic and cook 1 minute until brown.

3. Add hoisin sauce and stir.

4. Quickly add sugar, vinegar, broth, light soy sauce, dark soy sauce, and sesame oil. Bring to a boil.

5.Stir cornstarch into water until dissolved.

6.Add to sauce and stir until thickened.

7.Pour sauce over vegetables; toss to coat.

From: International Vegetarian Union (IVU)

Vanette (Vannie) Ryanes is CEO of Spices Plus E-Zine for Women and Independent Watkins Associate

"Who says you can't have it all?"

September 6, 2003

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