Name: Szechuan Eggplant
Ingredients: 1 lg Eggplant; 1 bn Scallions, sliced; 2 tb Hot Szechuan sauce; 2 tb Reduced sodium teriyaki sauce; 1/4 c Cold water

Every time we look at the cross, Christ seems to say to us, 'I am here because of you. It is your sin I am bearing, your curse I am suffering, your debt I am paying, your death I am dying.' Nothing in history or in the universe cuts us down to size like the cross. All of us have inflated views of ourselves, especially in self-righteousness, until we have visited a place called Calvary. It is there, at the foot of the cross, that we shrink to our true size.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Eggs		Main dish, Low-fat	1	Servings

INGREDIENTS

1	lg	Eggplant
1	bn	Scallions, sliced
2	tb	Hot Szechuan sauce
2	tb	Reduced sodium teriyaki sauce
1/4	c	Cold water

INSTRUCTIONS

Peel eggplant.  Cut into 2 inch thick rounds, then slice the rounds into
wedges (i.e., think of how pizza is cut). 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 with lots of water (the sauce I used was HOT!).
Notes: I used House of Tsang hot Szechuan sauce. It was not totally
fatfree, but was all I had. The oils were very far down on the list of
ingredients. The teriyaki was FF.  I am sure that you can find FF Szechuan
sauce, however, so I posted this recipe anyway. Also, I recommend that you
use just a touch of the hot sauce at first.

A Message from our Provider:

“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”