EGGPLANT WITH GARLIC SAUCE
3 - 4 Tbsp. cornstarch
1 pound unpeeled Chinese
eggplant,
cut in 1/2 inch pieces
( if not available, use regular
eggplant )
2 - 4 Tbsp. oil
1 large clove garlic, thinly
sliced
1/2 - 1 tsp. minced ginger
2 scallions, whites cut in
fine julienne pieces
and green tops cut in 1-inch
pieces
1/2 cup bottled garlic sauce
1 6 - 8 oz. package
vegetarian sausage links
( Morningstar is best, but
not vegan ),
cut in 1/4 inch circles
Sprinkle
eggplant with cornstarch and toss to coat all
pieces.
Heat nonstick skillet on high. When hot, add 2 Tbsp.
oil; cook
eggplant until brown on all sides, 3 - 4
minutes. Remove from skillet.
Saute sausage slices in 1 - 2 Tbsp. oil until browned;
remove from skillet.
Add garlic, ginger, and half of scallions; stir fry 10
seconds.
Return eggplant to skillet with remaining scallions
and sausage. Add sauce, and stir to coat and heat
through.
Makes
4 servings.
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