Chinese Steamed Eggplant
From Dog Hollow Farm
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
¼ 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 eggplant, garlic, soy
sauce, sugar, and pepper. Stir-fry and additional 3 minutes. Makes 3-4
servings.
