Szechuan Eggplant
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggplant
|
*
|
| 1 | bunch |
scallions, spring or green onions
sliced |
*
|
| 2 | tablespoons |
hot szechuan sauce
|
* |
| 2 | tablespoons |
teriyaki sauce
reduced-sodium |
|
| ¼ | cup |
water
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggplant
|
*
|
| 1 | bunch |
scallions, spring or green onions
sliced |
*
|
| 3E+1 | ml |
hot szechuan sauce
|
* |
| 3E+1 | ml |
teriyaki sauce
reduced-sodium |
|
| 59 | ml |
water
cold |
|
Directions
Peel eggplant.
Cut into 2 inch thick rounds, then slice the rounds into wedges (i. e., think of how pizza is cut). Sauté in some water or broth in a non stick pan, turning to cook the wedges evenly.
Cook for about 3 to 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!).
