Preparation:
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. |
