2 servings

Chinese cuisine from the Hunan province is known for its spiciness. This side dish uses crushed red pepper for a mild, mouth-friendly heat.

How to Make It

Cut eggplant slices in half crosswise. Steam eggplant, covered, 5 minutes or until tender. Combine broth, juice, oil, sugar, and salt in a small saucepan; bring to a boil. Divide eggplant evenly between 2 plates; drizzle with 2 tablespoons sauce. Sprinkle with onions, pepper, and garlic.

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