Seafood Flavored Eggplant

1 large eggplant
4 T soy sauce
1 T cornstarch
3 T dry sherry (or mirin)
3 T sugar
¼ C distilled white vinegar
1 t crushed dried red pepper
6 slices ginger, about the size and thickness of a quarter
4 scallions (green onions can substitute), chopped
1 strip dashi-kombu (dried kelp) or other sea vegetable, diced finely

Cut stem end off eggplant. Dice eggplant into small cubes. Sprinkle eggplant with salt and place in a colander to drain. Let sit for 15 minutes. Squeeze as much liquid out as possible. Separate white and green parts of scallions.

In a small bowl, combine soy sauce, sugar and vinegar with 1/4 cup of water.

Heat 1 T dry sherry (or mirin) in a large skillet or wok. Add red peppers and stir. Add ginger, white part of scallion and sea vegetable. Stir fry briefly until ginger becomes fragrant. Add the squeezed eggplant and saute approximately 8-10 minutes, stirring occasionally, until eggplant is thoroughly cooked. If eggplant starts to stick, add a little water or wine. Add soy sauce mixture and cook over high heat until most of the liquid is evaporated and eggplant is thoroughly coated with reduced sauce - about 5 minutes. Combine 2 T wine/mirin with cornstarch. Add chopped green part of scallions and sherry mixed with cornstarch. Stir and cook until thick. Serve hot over plain rice.

2 servings, each: Calories 172.6, Fat 0.35 g. (5% cff), Carbohydate 37.03 g., Protein 5.26 g.

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©2000 Dr. Neal Pinckney Healing Heart Foundation