Stir-Fried Eggplant
Yield
4 servingsPrep
15 minCook
10 minReady
25 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
sesame oil
|
|
| 6 | each |
peppercorns
szechuan |
*
|
| 1 | large |
eggplant
cubed |
*
|
| 2 | each |
garlic cloves
crushed or minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
sesame oil
|
|
| 6 | each |
peppercorns
szechuan |
*
|
| 1 | large |
eggplant
cubed |
*
|
| 2 | each |
garlic cloves
crushed or minced |
|
Directions
In a wok heat the oil, then toss in the Szechuan peppers.
After about 30 seconds (long enough for the scent to be released) toss in the cubed eggplant and the garlic.
Stir-fry over moderately high heat until the eggplant is tender (about 10 minutes.)
Remove the peppers before serving.
