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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.


Ingredients

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.

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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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Content copyright © 2013 by Vanette (Vannie) Ryanes. All rights reserved.
This content was written by Vanette (Vannie) Ryanes. If you wish to use this content in any manner, you need written permission. Contact Vannie Ryanes for details.



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