Rated 5.0 stars by 1 users
Side Dish
Asian
6 servings
35 minutes
30 minutes
The richness of cooked eggplant combined with minty sauce is a nice combination, especially over a patty of cooked quinoa, or cooked wide rice noodles.
1 1/2 pounds Thai Eggplant
1 1/2 quarts water (48 oz)
2 teaspoons salt
Oil for deep frying
3 cloves peeled garlic, sliced
1/4 cup mint leaves, plus two sprigs for garnish
1/2 cup chicken stock or vegetable stock
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 1/2 teaspoons sugar
1 1/2 teaspoons mustard powder
1 1/2 teaspoons cornstarch dissolved in 1 tablespoon water
1 package Melissa's Cooked Quinoa
Wash eggplant. Carefully cut off the calyx, then cut each eggplant in half.
Place the eggplants in a bowl. Add the water and salt mix well.
Let stand for 15 minutes, drain. Squeeze gently to remove the excess liquid. Pat dry.
In a wok or deep fry pan, heat the oil for deep frying to 350 F.
Deep fry the garlic until golden brown, about 30 seconds. Remove and drain on paper towel.
Deep fry the mint leaves until glossy about 30 seconds. Remove and drain on paper towels.
Bring a pot of water to a boil.Add the eggplant and return to a boil.
Reduce the heat to low. Cover and simmer until tender but still firm, about 15 minutes and then drain.
Place the fried garlic in a pan.Add the sauce ingredients and bring to a boil over medium high heat.
Add the cornstarch mixture and cook, stirring, until the sauce boils and thickens.
To serve, place the eggplant on a serving platter.Pour the sauce over all and garnish with the mint leaves.
Leaving wrapper on package, cut six disks of cooked quinoa. Unwrap each disk and reheat in a non-stick pan or microwave.Place heated quinoa rounds on platter, then eggplant. Pour sauce over the eggplant and garnish platter with fresh mint leaves.
