Easy Chinese Steamed Eggplant
1 small eggplant, cut into wedges
1 tablespoon vegetable oil
1 small green onion, cut into 2-inch pieces
1 clove garlic, minced
1 1/2 tablespoons soy sauce
1/8 teaspoon sugar
Black pepper to taste
Steam eggplant until tender, about 30 minutes. Heat oil in small skillet.
Stir-fry onion 1 minute. Add remaining ingredients and stir-fry 3 more minutes.
Serves 1 or 2.
Adapted from “From Asparagus to Zucchini, a Guide to Cooking Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2004.
Posted by Carole Koch
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