**Important: Please note this recipe has peanuts**
Ingredients:
Eggplant
Garlic
Scallions
Ginger
Peanut Oil
Sauce ingredients:
Liquid Aminos
Maple syrup
Vinegar
Wine
Sesame Oil
Chili or chili paste
In a small bowl, put the following ingredients for the sauce:
2 tablespoons liquid amino acids
1/4 teaspoon Zocalo Aji Panca Chili Paste or 1 small chili diced
2 teaspoons of maple syrup
1 tablespoon of vinegar
1 tablespoon of wine (I used white, but you can use red as well.)
1 teaspoon sesame oil
Whisk and put aside
Peel eggplant and cute into cubes
In saucepan, heat peanut oil (1 teaspoon) and add eggplant. Cook on 5 or medium heat until eggplant is soft, around 20 minutes or so.
Once eggplant is soft, remove from pan and place aside.
Add a teaspoon of peanut oil to pan and put in scallions, garlic and ginger. Cook on medium heat, stirring for 6-7 minutes.
Add eggplant and pour in sauce. Let simmer for 10 minutes.
Serve
Enjoy!
I cannot wait to make your awesome sauteed eggplant Iliana. It looks delicious!When I do, I'll let you know how much I love it.