| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
Burmese |
Eggplant, Lu’s recipe, Side dishes, Vegetables |
1 |
Servings |
INGREDIENTS
| 4 |
|
Cloves garlic; finely minced |
| 1 |
|
Fresh jalapeno pepper; chopped |
| 1 |
|
Green onion; chopped |
| 1/4 |
c |
Light soy sauce |
| 3 |
tb |
Sesame oil |
| 6 |
|
Chinese eggplants |
INSTRUCTIONS
1. In a small bowl, combine the garlic, jalapeno, green onion, soy sauce
and sesame oil, stir and let sit for half an hour.
2. Meawhile pour the water into the steamer and bring to a boil. Place the
eggplants on the rack and steam for about 15 minutes or until tender.
3. Slice eggplant into 1 inch thick pieces and place on a platter, spoon
the sauce over top.
Recipe by: Under the Golden Pagoda - Best of Burmese Cooking
Posted to recipelu-digest Volume 01 Number 233 by RecipeLu
<recipelu@geocities.com> on Nov 09, 1997
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