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Szechuan Spicy Eggplant

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Source: Health.com


Serves
4
Prep
10 mins
Cook
10 mins

Ingredients



  • 1 pound Japanese (or small) eggplant, halved and cut diagonally into 1/2-inch-thick slices

  • 1/4 cup low-sodium chicken broth

  • 2 tablespoons brown sugar

  • 2 tablespoons low-sodium soy sauce

  • 1 tablespoon mirin (sweet rice wine)

  • 1 tablespoon balsamic vinegar

  • 2 teaspoons chili-garlic paste

  • 1 1/2 teaspoons vegetable oil

  • garlic cloves, minced

  • 3 tablespoons finely chopped fresh ginger

  • 1/4 teaspoon salt


Directions


Arrange eggplant in a vegetable steamer. Steam, covered, 5 minutes, or until eggplant is tender; set aside.


Whisk broth and next 5 ingredients (through paste) in a bowl.


Heat oil in a large nonstick skillet or wok over medium-high heat. Add garlic and ginger; stir-fry 30 seconds. Add eggplant and salt; stir in the broth mixture. Cover; reduce heat, and simmer 5 minutes.


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