Eggplant with Garlic and Ginger | CUESA

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Eggplant with Garlic and Ginger

Source:

Jill Nussinow, MS, RD, The Veggie Queen™.

This recipe was demonstrated at CUESA’s Market to Table programs on October 11, 2008.

This is a delicious way to make eggplant. I also add colored peppers because they are in season at the same time. If you have tofu or yuba (tofu skin- available at Hodo Soy), you can add this to the dish. 

Serves 4

INGREDIENTS
 
1 tablespoon sesame or grapeseed oil
1 tablespoon minced ginger
3-5 cloves garlic, minced, divided
1-2 teaspoons minced hot pepper
1 medium red, yellow or orange sweet pepper, diced
4-5 medium Asian or other eggplant, to equal about 1 ½ pounds, cut on the diagonal into pieces about 1 ½ inches long and ¾ inch wide
1 tablespoon tamari or soy sauce
⅓ cup vegetable broth
1-2 green onions, cut thinly on the diagonal
1-2 teaspoons Sucanat (optional)
Splash of rice vinegar, if you like

PREPARATION

  1. Heat the oil in a pressure cooker over medium heat. Add the ginger and hot and sweet peppers and sauté for 1 minute. Add half the garlic and all the eggplant, and sauté for 1 to 2 minutes. (Add tofu now, if using.) Add the tamari and broth and stir. Lock the lid on the cooker and turn the heat to high. Bring to high pressure. Lower the heat to maintain high pressure for 3 minutes.

  2. Quick release the pressure. Remove the lid by carefully tilting it away from you. Stir in the green onion. Taste and adjust the seasonings, adding Sucanat and/or vinegar, if you like. Serve hot, over rice.

 

 

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