1 (1-pound) eggplant, peeled and cut lengthwise into 1-inch-thick slices
Cut eggplant slices in half crosswise. Steam eggplant, covered, 5 minutes or until tender. Combine broth, juice, oil, sugar, and salt in a small saucepan; bring to a boil. Divide eggplant evenly between 2 plates; drizzle with 2 tablespoons sauce. Sprinkle with onions, pepper, and garlic.
2 tablespoons canned vegetable broth or water
1 tablespoon fresh lemon juice
1 teaspoon dark sesame oil
1/2 teaspoon sugar
1/8 teaspoon salt
1 tablespoon thinly sliced green onions
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
Yield: 2 servings.
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