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LOCATION: Recipes >> Asian >> Szechuan Eggplant

Print this Recipe    Szechuan Eggplant

1 large eggplant
1 bunch 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
into wedges. 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.

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