Ingredients:
1
Japanese
Eggplant, diced 1/8"
1
Tbsp. Soy
bean oil
1
Tbsp. Fresh
garlic, chopped
1
tsp.
Fresh ginger, chopped
1
Tbsp. Scallion,
diced
3
Tbsp. Merlot,
red
Sauce:
1 Tbsp.
Ground
Bean Paste
3 Tbsp.
Chinese Red Vinegar
4-5 Tbsp. Sugar
1 tsp.
Hot Sauce
2 Tbsp.
Sesame Oil
1 Tbsp.
Mushroom Soy Sauce
Pita Bread,
grilled and cut into quarters.
Procedure:
Heat the oil
in a wok. Add garlic, ginger and scallions. Stir constantly
until the ingredients sweat. Then, sprinkle the merlot
on the side of the wok.
Add diced eggplant.
Stir and cook about 2 to 3 minutes, depending upon
the heat, until the eggplant starts to soften.
Then, add all
the seasonings to the eggplant mixture. Stir until
the eggplant is covered with sauce.
Grill the pita
bread and cut into 4 equal parts. Stuff the cooked
eggplant into the pocket of the pita. Serve hot.
Note
Use whole
wheat pita, as white pita will stick together and
is harder to cut.
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