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Szechwan Eggplant


2 medium eggplants ( pound each), trimmed
1 tablespoon canola oil
1 green onion, thinly sliced (optional)

Sauce #1

2 tablespoons soy sauce
1 tablespoon chopped garlic
1 tablespoon Splenda or other artificial sweetener
tablespoon chopped fresh ginger
tablespoon hot bean paste or hot bean sauce

Sauce #2

tablespoon Asian sesame oil
teaspoon white distilled vinegar


Serves: 4


To make Sauce #1, combine all the ingredients in a small dish and blend well. Set aside.

To make Sauce #2, combine the sesame oil and vinegar in a small dish and set aside.

Cut the eggplant into finger-length strips, approximately 3 x ½ x ½ inches (it does not have to be exact).

Bring water to a rolling boil in a large saucepan. Add the eggplant and cook just until the water returns to a rolling boil. Transfer the eggplant to a colander and rinse with cold water. Drain well. Pat dry with paper towels.

Heat a large skillet over medium heat for 2 minutes. Add the canola oil and swirl the pan to coat the bottom evenly. Add Sauce #1 and the eggplant and stir-fry for 1 minute. Add Sauce #2 and stir-fry until heated through. Garnish each serving with green onion slices, if desired.


17g carbohydrates, 120 calories, 3g protein, 6g fat, 5g dietary fiber, 527mg sodium, 0mg cholesterol

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