Hunan Eggplant

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

Preparation

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.