Stir-fried Eggplant
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Chinese | Stir-fry, Usenet, Vegetables | 4 | Servings |
INGREDIENTS
| 2 | T | Sesame oil, or |
| a mixture of sesame | ||
| oil and clear vegetable | ||
| oil to taste | ||
| 6 | Szechuan peppers | |
| 1 | Eggplant, cubed | |
| 2 | Garlic cloves | |
| crushed or minced |
INSTRUCTIONS
In a wok heat the oil, then toss in the Szechuan peppers. After about 30 seconds (long enough for the scent to be released) toss in the cubed eggplant and the garlic. Stir-fry over moderately high heat until the eggplant is tender (about 10 minutes.) Remove the peppers before serving. NOTES A simple Chinese-style recipe for fresh eggplant -- My favorite for eggplants out of the garden is to stir-fry them with garlic and hot peppers in sesame oil, according to this simple recipe. I've heard it said that the Armenians judge the value of a woman by how many ways she can cook eggplant. : Difficulty: easy. : Time: 15 minutes. : Precision: no need to measure. : Richard Newman-Wolfe : University of Rochester, Rochester NY : Nemo@Rochester.ARPA : Copyright (C) 1986 USENET Community Trust From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 122
Calories From Fat: 120
Total Fat: 13.6g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 6.1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g