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Chinese Eggplant | Vegetable Day
Ingredients
- 4 med. Chinese or Japanese eggplants (the thin long ones)
- 4 cloves garlic, crushed
- 1 thumb-size piece ginger root, minced
- 2 stalks green onions, chopped
- some Bragg's
- ¼ tsp. crushed red chili pepper (optional)
Directions
- cut eggplant into 1/4 x 1 inch pieces
- cook in a small amount of boiling water until almost done, 5 to 8 minutes & drain or stem them
- spray skillet or wok with Pam - sauté garlic and minced ginger
- add the eggplant, crushed chili peppers and Bragg's and toss for a minute or two
- add scallion, toss and serve
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