Recipe: Braised Eggplant w/ Ginger and Soy Sauce

Recipes using McCormick Ground Ginger

• 1 pound of Japanese eggplants, sliced 1/4 inch thick
• 2 tbsp cider vinegar
• 1/2 cup light soy sauce
• 1/2 cup olive or canola oil
• 1 tsp ground ginger
• 1 pinch finely minced garlic
• 1 pinch dried red pepper flakes
• 1 tbsp sliced green onion

1. Slice eggplants into rounds.
2. Using a small amount of canola or olive oil saute the rounds, stirring often, until they just begin to brown.
3. Add the vinegar and soy sauce and mix well.
4. Add the rest of the ingredients.
5. Bring to a boil and cook, covered, for 6 to 7 minutes.
6. Cool to room temperature before serving or they may be chilled for later use.