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EGGPLANT WITH GARLIC
SAUCE
3 - 4 Tbsp. cornstarch
1 pound unpeeled Chinese
eggplant,
cut in 1/2 inch pieces
( if not available, use regular
eggplant )
2 - 4 Tbsp. oil
1 large clove garlic, thinly
sliced
1/2 - 1 tsp. minced ginger
2 scallions, whites cut in
fine julienne pieces
and green tops cut in 1-inch
pieces
1/2 cup bottled garlic sauce
1 6 - 8 oz. package
vegetarian sausage links
( Morningstar
is best, but not vegan ),
cut in 1/4 inch circles
if you don't like "sausage",
substitute 8 - 12 oz. seasoned, marinated tofu, cut into 1/2 inch cubes
Sprinkle eggplant with cornstarch
and toss to coat all pieces.
Heat nonstick skillet on
high. When hot, add 2 Tbsp. oil; cook eggplant until tender and brown
on all sides, 5-10 minutes. Remove from skillet.
Saute sausage slices in 1
- 2 Tbsp. oil until browned;
remove from skillet.
Add garlic, ginger, and half
of scallions; stir fry 10
seconds.
Return eggplant to skillet
with remaining scallions
and sausage. Add sauce,
and stir to coat and heat
through.
Makes 4 servings.
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