| 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.
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