Ingredients with Measurements:
- 2 medium-sized eggplants, peeled and diced
- 2 tablespoons of vegetable oil
- 1 tablespoon of grated ginger
- 4 cloves of garlic, minced
- 1 teaspoon of red pepper flakes
- 1 tablespoon of soy sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of honey
- 1/4 cup of water
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium heat. Add the diced eggplant and cook until tender, stirring occasionally, for about 10-12 minutes.
2. Add the grated ginger, minced garlic, and red pepper flakes to the skillet. Cook for another 2-3 minutes, stirring constantly.
3. In a small bowl, whisk together the soy sauce, rice vinegar, honey, and water.
4. Add the soy sauce mixture to the skillet and stir to combine. Cook for another 2-3 minutes until the sauce thickens.
5. Remove the skillet from the heat and let it cool for a few minutes.
6. Transfer the eggplant mixture to a blender or food processor and blend until smooth.
7. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 120
Fat: 6g
Carbohydrates: 16g
Protein: 2g
Sodium: 260mg
Sugar: 11g
Substitutions for ingredients:
- You can use olive oil instead of vegetable oil.
- If you don't have rice vinegar, you can use apple cider vinegar or white wine vinegar.
- Maple syrup or agave nectar can be used instead of honey.
Variations:
- You can add other vegetables like bell peppers or onions to the eggplant mixture.
- For a creamier sauce, you can add a tablespoon of tahini or Greek yogurt.
- To make it spicier, add more red pepper flakes or a chopped chili pepper.
Tips and tricks:
- Make sure to dice the eggplant into small pieces to ensure even cooking.
- If you want a chunkier sauce, you can skip blending the eggplant mixture.
- The sauce can be stored in an airtight container in the refrigerator for up to 5 days.
Storage instructions:
Store the sauce in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the sauce in a small saucepan over low heat, stirring occasionally.
Presentation ideas:
Serve the sauce in a small bowl with a drizzle of olive oil and a sprinkle of chopped fresh herbs like parsley or cilantro.
Garnishes:
Chopped fresh herbs like parsley or cilantro.
Pairings:
The sauce pairs well with grilled chicken, fish, or tofu.
Suggested side dishes:
Rice, quinoa, or roasted vegetables.
Troubleshooting advice:
- If the sauce is too thick, add a tablespoon of water at a time until it reaches the desired consistency.
- If the sauce is too thin, simmer it over low heat until it thickens.
Food safety advice:
Make sure to wash the eggplant thoroughly before peeling and dicing it.
Food history:
Eggplant is a staple ingredient in Mediterranean and Middle Eastern cuisine. It is believed to have originated in India and was introduced to Europe by Arab traders.
Flavor profiles:
The sauce has a spicy, sweet, and tangy flavor with a hint of smokiness from the cooked eggplant.
Serving suggestions:
Serve the sauce as a dip for vegetables or pita bread, or as a sauce for grilled meats or fish.
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