Szechuan eggplant
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Szechuan eggplant
  Eggplant    Low Fat  
Last updated 6/12/2012 1:26:02 AM. Recipe ID 60243. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Szechuan eggplant
 Categories: Main dish, Low-fat
      Yield: 1 Servings
      1 lg Eggplant
      1 bn Scallions, sliced
      2 tb Hot Szechuan sauce
      2 tb Reduced sodium teriyaki
    1/4 c  Cold water
  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.

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 60243 (Apr 03, 2005)

[an error occurred while processing this directive]