STIR FRY EGGPLANT

By BobD

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

Details

Servings 3
Adapted from events.nytimes.com

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.