-
2 large eggplants,
washed
- 1
teaspoon canola oil
-
3 scallion stalks (may
substitute leeks), minced
Marinade seasonings:
- ½
teaspoon granulated sugar
(For a more sweet taste, use 1 teaspoon)
- ½
teaspoon mushroom seasoning** (For a more salty taste, use 1 teaspoon)
**
Available in
Asian markets, the
health food
stores,
or from
http://www.vegecyber.com
Directions:
- Preheat oven to 400° F.
Place the eggplants into a baking dish, and bake until the eggplant skin peels.
Remove the eggplants from the oven and allow to cool. Peel and marinate the
eggplants with the marinade seasonings.
- Place a pan on the
stove. Using high heat, add in the canola oil and stir-fry the baked eggplants
for about 2 minutes. Add in the minced scallions or leeks and stir-fry for 1 to
2 more minutes. Transfer to a plate.
Decoration:
{This
dish is served with the hot steamed rice and soy
sauce. May serve with other side dishes like
veggie patties.
