Chinese Eggplant Recipe

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Szechwan Eggplant



Ingredients:

  • 1 eggplant, peeled and cut into thick rounds
  • 1/2 cup scallions, sliced
  • 2 tablespoons hot Szechwan sauce
  • 2 1/2 tablespoons reduced sodium teriyaki sauce
  • 1/4 cup water

Directions:

Slice the eggplant rounds into wedges and sauté in the water, turning to cook evenly, about 5 minutes on each side. Add the scallions. In a small bowl, mix the sauces and pour in with the eggplant, stirring to coat. Serve over rice.


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