Szechuan eggplant

Yield: 2 servings

Measure Ingredient
1 large Eggplant
1 bunch Scallions, sliced
2 tablespoons Hot Szechuan sauce
2 tablespoons Reduced sodium teriyaki sauce
¼ cup Cold water

Peel eggplant. Cut into 2 inch thick rounds, then slice the rounds into wedges (i.e., think of how pizza is cut). Saute in some water or broth in a non stick pan, turning to cook the wedges evenly. Cook for about 3-5 minutes per side, or until the slices are done to your liking. Add the scallions. Mix the sauces and water and pour into the pan. Stir to coat.

Serve over plain rice with lots of water (the sauce I used was HOT!).

Posted to Fatfree Digest, Jan. 6, 1994/MM by DEEANNE

Similar recipes