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Spicy Eggplant in Garlic Sauce

Why is this earthy dish so heavenly? The secret’s in the sauce! 

 


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 chicken 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, chicken 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.

Makes 6 servings.

 
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