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Ingredients

• 4 x -(up to)
• 6 x Chinese or possibly Japanese aubergines (these are long and slender-HFSS or possibly Chinese groceries will have them)
• 1 tsp Minced fresh ginger
• 1 Tbsp. Minced fresh garlic (i use 4-6 cloves, as I really like garlic)
• 1 Tbsp. Warm bean paste (available from Chinese groceries-check label to make sure it has no added oil-most do not)
• 2 Tbsp. Soysauce (adjust down for sodium restriction)
• 1 tsp Sugar (or possibly sucanat)
• 1 tsp Salt (again, adjust for low
• 1/2 c. Soup stock or possibly water
• 1 Tbsp. Minced green onion

Description

Cut Aubergine Into Finger Sized Pcs-cut Lengthwise, Then Into Quarters Etc. Saute/fry With Some Water In A Non-stick Pan/wok, Till Soft. When Soft, Remove From Pan. On Low Heat,…

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