Baby Eggplant with Ginger and Sweet Soy
Looking for a new Vegetarian Recipe? Try our Baby Eggplant with Ginger and Sweet Soy. This main dish pairs with Red and Rose wines as well as Sake. Red wines include Chianti and Sangiovese. Enjoy! #vegetarian #recipe @chefvivant
Baby Eggplant with Ginger with Sweet Soy
Cut the eggplants in half, leaving the stems attached. Spray the cut sides lightly with the canola spray.
Heat a large non-stick skillet over a medium heat and add the eggplants, cut-side down, and cook until they start to soften and turn golden. Remove.
Add the garlic, ginger, cumin, chili powder and 1 tablespoon water to the skillet and cook until the garlic is soft.
Stir in the kecap manis, lemon juice and 1/2 cup water and bring to a low simmer. Return the eggplants to the skillet and cook for 10 minutes, or until soft and most of the liquid has been absorbed. Transfer to serving plates and top with Thai basil leaves.
Pairs with Red and Rose wines as well as Sake. Red wines include Chianti and Sangiovese.