Chinese Steamed Eggplant

1 large eggplant, cut into 6 wedges
2 tablespoons vegetable oil
1 large green onion, cut into 2 inch pieces
2 cloves garlic, minced
3 tablespoons soy sauce
1/4 teaspoon sugar
pinch of black pepper

Steam eggplant until tender, about 30 minutes.  Heat oil in wok or large skillet.  Stir-fry green onion 1 minute.  Add remaining ingredients.  Stir-fry 3 minutes more.  Makes 3-4 servings.

Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition


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