Eggplant Clay Pot Sensation

Eggplant Clay Pot Sensation

Yields 4 servings

Preparation time: 30 minutes

Recipe: San Jose Center, USA

Picture: Ohio Center, USA

Category: Entrees

Country: Aulac

Ingredients: (Pic. 1)

• 1 large eggplant or Chinese eggplant*, washed and cut into 1-cm (½ inch) slices
• 2 Tablespoons potato starch
• ½ cup + 2 Tablespoons canola oil
• 1 sweet onion (or 1 leek), finely chopped
• ¾ cup Coco Rico coconut soda*

Seasonings: (Pic. 2)

• 3 Tablespoons soy sauce (can use Healthy Boy Brand)*
• 2 Tablespoons mushroom sauce*
• ½ teaspoon mushroom seasoning*
• ¾ cup Coco Rico coconut soda*
• 1 teaspoon black pepper

Garnish:

• ½ bunch cilantro, finely chopped
• A few thin slices of fresh chili peppers

* Available in Asian markets  

Directions:

1. Coat each eggplant slice with the potato starch, and put aside.
2. Preheat ½ cup canola oil into a non-stick skillet on medium heat. When the oil is hot, deep-fry each slice of eggplants until golden. Remove from the skillet and put onto a plate.
3. Preheat 2 Tablespoons canola oil into a clay pot using medium heat. When the oil is hot, stir fry the chopped onion until golden and fragrant.
4. Add in all the seasonings ingredients and bring to a boil. Then lower heat.
5. Put in the fried eggplants and cook for 5 minutes to allow the seasonings to absorb into the fried eggplant. Turn the eggplant over and continue to simmer on low heat.
6. When the sauce thickens, add ½ cup Coco Rico coconut soda. Cook until the sauce thickens.

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