🫙 From the Spice Rack
Szechuan Eggplant
1 lg Eggplant 1 bn Scallions, sliced 2 T Hot Szechuan sauce 2 T Reduced sodium teriyaki -sauce 1/4 c Cold water Peel eggplant. Cut into 2 inch thick rounds, then slice the rounds i...
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Ingredients4 items
Ingredients
- 1large eggplant
- 1bn scallions, sliced
- 2tsp hot szechuan sauce
- 2tsp reduced sodium teriyaki
Directions
- 1
1 lg Eggplant 1 bn Scallions, sliced 2 T Hot Szechuan sauce 2 T Reduced sodium teriyaki -sauce 1/4 c Cold water Peel eggplant
- 2
Cut into 2 inch thick rounds, then slice the rounds into wedges (i.e. think of how pizza is cut)
- 3
Saute in some water or broth in a non stick pan, turning to cook the wedges evenly
- 4
Cook for about 3-5 minutes per side, or until the slices are done to your liking
- 5
Add the scallions
- 6
Mix the sauces and water and pour into the pan
- 7
Stir to coat
- 8
Serve over plain rice with lots of water (the sauce I used was HOT!)