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Spicy Eggplant in Garlic Sauce
From: emily anne finch

  • 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.

Meanwhile in small saucepan heat 1/3 cup oil over medium heat.
Add ginger and garlic and cook 1 minute until brown.
Add hoisin sauce and stir.
Quickly add sugar, vinegar, broth, light soy sauce, dark soy sauce, and sesame oil.
Bring to a boil.
Stir cornstarch into water until dissolved.
Add to sauce and stir until thickened.

Pour sauce over vegetables; toss to coat.