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Hunan Eggplant

Yield 2 servings
Chinese cuisine from the Hunan province is known for its spiciness. This side dish uses crushed red pepper for a mild, mouth-friendly heat.

Ingredients

  • 1 (1-pound) eggplant, peeled and cut lengthwise into 1-inch-thick slices
  • 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

Nutrition Information

  • calories 81
  • caloriesfromfat 29 %
  • fat 2.6 g
  • satfat 0.4 g
  • monofat 0.9 g
  • polyfat 1 g
  • protein 2.4 g
  • carbohydrate 14.9 g
  • fiber 2.9 g
  • cholesterol 0.0 mg
  • iron 1.1 mg
  • sodium 218 mg
  • calcium 75 mg

How to Make It

  1. 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.