* Exported from MasterCook *
Slow Cooker Chinese-Style Eggplant in Garlic Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 10%) Vegan
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds eggplant -- Italian, Japanese, Indian, Fairy Tale, or other variety
sesame oil -- to serve
For the sauce:
4 cloves garlic -- minced
2 tablespoons fresh grated ginger
3/4 cup water -- 1/2 to 1 cup, use the large amount if your slow cooker runs hot
1 1/2 tablespoons vegan chicken-flavored bouillon -- or 4 tablespoon Chickeny Bouillon
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons agave nectar -- to 3 tablespoons, or maple syrup to taste
1/2 teaspoon sriracha chili hot sauce -- to 1 teaspoon (optional)
The Night Before: depending on the variety and size of your eggplants, you can leave them whole (Indian or Fairy Tale variety) or cut in large chunks.
To make sauce: combine all the sauce ingredients in a small bowl and mix thoroughly. Combine the sauce and the eggplant in a large airtight container and store in the refrigerator.
In the Morning: oil the crock of your slow cooker and add the eggplant and sauce. Cook on low for 5 to 6 hours, longer if you have an older slow cooker. Taste and add more soy sauce or sweetener if needed. Serve topped with a drizzle of sesame oil.
Yield 4 servings
Prep time: 10 mins
cook time: 5 to 6 hours
AuthorNote: this is a variation on my favorite Chinese takeout dish. You can make it with any kind of eggplant but it looks amazing using the tiny Fairy Tale variety. Just remove the tops and cook them whole. be sure to use large chunks or whole small eggplants and note the shorter cooking time.
Variations: this is a great way to try out all kinds of eggplant. Try the orange, lavender, or white ones for a change of pace.
Source:
"Vegan Slow Cooker by Kathy Hester, 2011"
S(Formatted by Chupa Babi):
"Nov 2011"
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Per Serving (excluding unknown items): 92 Calories; 1g Fat (5.5% calories from fat); 2g Protein; 21g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 698mg Sodium. Exchanges: 2 Vegetable; 0 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 866 0
