Vegetarian/Black Bean Eggplant Stirfry

A: 1 American eggplant, or 2 thai eggplants
    1/3C oil
B: 4c garlic, minced
    2" crystallized ginger
    1 onion
    1T chicken stock
C: 1/4C chicken stock
    1 1/2C cooked black beans, rinsed and chopped coarse
D: 1T soy sauce
    4 spring onions
1. Slice (A), brush with oil, saute slowly until golden, and reserve.
2. Heat pan to hot and saute (B) 3 minutes.
3. Add (C), bring to boil, and cook 2 minutes.
4. Return eggplant to pan, simmer 2 minutes.
5. Top with (D) and serve.

$Id: black_bean_eggplant_stirfry,v 1.2 2005/01/03 19:09:20 deaven Exp $

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