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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Chinese cuisine from the Hunan province is known for its spiciness. This side dish uses crushed red pepper for a mild, mouth-friendly heat. Ingredients:
1 (1-pound) eggplant, peeled and cut lengthwise into 1-inch-thick slices |
2 tablespoons canned vegetable broth or water |
1 tablespoon fresh lemon juice |
1 teaspoon dark sesame oil |
1/2 teaspoon sugar |
1/8 teaspoon salt |
1 tablespoon thinly sliced green onions |
1/4 teaspoon crushed red pepper |
2 garlic cloves, minced |
Directions:
1. Cut eggplant slices in half crosswise. Steam eggplant, covered, 5 minutes or until tender. Combine broth, juice, oil, sugar, and salt in a small saucepan; bring to a boil. Divide eggplant evenly between 2 plates; drizzle with 2 tablespoons sauce. Sprinkle with onions, pepper, and garlic.
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