This is another recipe I modified from the Wegman’s mailing. It was a nice & spicy take on eggplant, I think I’ll be using chili garlic sauce more often.
1 can chickpeas, rinsed and drained (the original recipe didn’t have these, but I was looking to add some protein and always seem to have an extra can of chick peas around)
2 eggplant, cut into 1/2 inch-discs, then into 1/2-inch sticks
2 shallots, diced
2 cloves garlic, diced
2 Tbsp chili garlic sauce
2 tsp Kikkoman black bean sauce with garlic
1 Tbsp toasted sesame oil + vegetable oil for sautéing
1 green onion, sliced
Make sauce by combining the chili garlic sauce, black bean sauce, and sesame oil in a small bowl.
Steam eggplant in 1 inch of water for 7 minutes. Drain & set aside. Heat the garlic & shallots in some vegetable oil in a large pan. Stir & cook for a few minutes. Add chickpeas and cook for a little until the beans start to heat through. Add eggplant to the pan and pour spicy sauce over the eggplant and beans. Add salt to taste if desired. Stir until sauce evenly coats eggplant/bean mixture and garnish with green onion on top. I served this over brown rice.