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Ingredients
- 1/2 cup chopped green onions
- 2 large cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 one-pound eggplant, peeled and cut in strips 3 inches long and 1/2 inch wide
- 1/2 cup chicken broth
- 1 to 2 teaspoons soy sauce
Preparation
Step 1
Saute onions and garlic in hot oil for 2 minutes.
Arrange eggplant in single layer in skillet. Cook about 4 minutes, turning to brown lightly on both sides.
Add broth and soy sauce; cover and simmer about 15 minutes, until eggplant is tender.