Vegetarian/Black Bean Eggplant Stirfry
| A: | 1 eggplant, American, or 2 thai eggplants |
| 1/3C canola oil | |
| B: | 4c garlic, minced |
| 2" crystallized ginger | |
| 1 onion | |
| 1T vegetable stock | |
| C: | 1/4C vegetable 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. |
Servings: 4