Sichuan Eggplant

I am a HUGE fan of eggplant; love the texture, and the color. I have watched my mom cook eggplant numerous times, never thought about cooking it on my own; gotta admit, first time cooking eggplant was simple and fast, when I say fast it’s less than 10 minutes from prepping to serving.

**Side note**

Make sure to cook eggplant right after cutting, center of the eggplant (I call it the “meat”) do turn black quickly.

Ingredients:

4 tablespoons olive oil

4 eggplants, halved lengthwise and cut into 1-inch pieces

1 tablespoon chili bean sauce

1 tablespoon garlic, finely chopped

2 tablespoons water

1 teaspoon sugar

1 teaspoon light soy sauce

3 scallions, finely chopped

Directions:

1.      Heat oil in wok or large pan over medium-high heat, add chili bean sauce and garlic, stir until fragrant.

2.     Add in eggplant, cook about 4 minutes, and then add sugar, light soy sauce, and water. Let simmer for 2 minutes. Stir in the scallions and serve.

Hope you enjoy, until next time…Peace Out and Happy Cooking!