Pekinese eggplant with garlic
Pekinese Eggplant with GarlicThis article was published by: Matthew
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- 1 medium eggplant, firm and dark
- 8 cloves garlic
- 1 Tablespoon Chinese black beans
- 2 Tablespoons soy sauce
- 1/2 teaspoon sugar
- 1-1/2 cups chicken broth
- vegetable oil, as needed
Cut eggplant into 2-inch cubes, leaving unpeeled. Brown the eggplant in a heavy frying pan, adding a few drops of oil as needed. Mix in paste made of crushed garlic and black beans (about 2 Tablespoons). Add mixture of soy sauce, sugar, and chicken broth. Reduce heat and simmer, covered, for 12 minutes.
Reference: Pekinese eggplant with garlic
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