Soy Braised Eggplant
|Chopped scallions||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Reduced sodium soy sauce||2 Teaspoon|
|Corn oil||2 Tablespoon|
|Eggplant||1 Pound, peeled, cut in 3 inch strips, 1/2 inch wide|
Saute scallions and garlic in oil for 2 minutes.
Add eggplant in single layer in skillet and cook over high heat on both sides until lightly brown.
Add broth and soy sauce and cover; simmer 10 to 15 minutes, until eggplant is tender.