Vegan Eggplant with Penne
eggplant with penne 
 
4   servings -- vegan
 
2 medium  eggplant, cut into
3/4-   inch cubes
  salt
1/4 cup  hoisin sauce
1/4 cup  water
1/4 cup  fresh lemon juice
12 oz.  dry penne pasta
2 tsp  sesame oil
2 Tbsp  vegetable oil
4 clove  garlic, minced
  freshly ground black pepper
 
put eggplant cubes into colander and toss with 2 teaspoons salt and set 
aside. bring a large pot of water to a boil. 
in small bowl, mix hoisin sauce, water and lemon juice and set aside. 
 
when water boils, add pasta and 2 teaspoons salt, stirring to prevent 
pasta from sticking. cook, stirring occasionally, until pasta is al dente, 
about 10 minutes. 
meanwhile, in large nonstick skillet, heat sesame and vegetable oils over 
medium heat. add garlic and cook, stirring often, until fragrant, about 30 
seconds. add eggplant in batches, squeezing out as much water as possible. 
cook, stirring often, 5 minutes. add hoisin mixture and stir well. cover 
and cook, stirring occasionally, until eggplant is tender, about 10 
minutes. 
drain pasta and transfer to large bowl. add eggplant mixture and toss to 
mix. season with salt and pepper. 
 
 
 
-- 
(ID: 2347) Mirror: rec.food.recipes: Wed, Jun 8, 2005


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