Spicy Eggplant

Spicy Eggplant

Metric Ingredient Imperial 5 ml olive oil 1 tsp 250 ml onion, chopped 1 cup 30 ml fresh ginger, peeled & minced 2 tbsp 30 ml garlic, minced 2 tbsp 2.5 L eggplant, unpeeled & cut into cubes 10 cup 75 ml water 1/3 cup 50 ml ponzu sauce 1/4 cup 5 ml chili garlic sauce 1 tsp 10 ml toasted sesame oil 2 tsp 50 ml fresh cilantro, finely chopped 1/4 cup

Place large skillet over medium-high heat.  When hot, add olive oil.  Then add onion, ginger and garlic.  Cook, stirring occasionally, for 2 minutes or until onion begins to soften.  Add eggplant and cook, stirring often, for 8 to 10 minutes or until eggplant is lightly brown and tender. Add water, ponzu sauce, chili garlic sauce, sesame oil and 2 tablespoons (30 ml) cilantro.  Reduce heat to medium and cover pan.  Cook, stirring occasionally, for 10 to 12 mnutes or until eggplant is very tender and liquid is absorbed.  Transfer to serving bowl and sprinkle with remaining cilantro. Servings: 4

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