Subj : Mahogany Eggplant
To   : All
From : Ben Collver
Date : Thu Jul 17 2025 08:55:29

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mahogany Eggplant
 Categories: Vegetables
      Yield: 4 Servings

      2 tb Neutra vegetable oil
      3    Japanese eggplants; cut into
           - 1/4"-thick diagonal slices
      3    Scallions; chopped
      2 cl Garlic; minced
      2 ts Fresh ginger; grated
    1/4 c  Water
      2 tb Low-sodium tamari
      2 tb Sake or dry white wine
      1 ts Asian chili paste
    1/2 ts Natural sugar

  Heat 1 tb oil in a large skillet over medium-high heat. Add the
  eggplant in batches and cook until browned on both sides, about 10
  minutes total. Transfer to a plate and set aside.

  Heat the remaining 1 tb oil in the same skillet over medium heat. Add
  the scallions, garlic, and ginger and cook, stiring, until fragrant,
  about 30 seconds. Stir in the water, tamari, sake, chili paste, and
  sugar, and simmer for 2 to 3 minutes, stirring to blend. Return the
  eggplant to the pan, tossing to coat it with the sauce. Cover and
  simmer until tender, about 10 minutes. Serve hot.

  Recipe by Vegan Planet by Robin Robertson

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