szechuan eggplant rice

Author of this recipe: Monte Waldecker

szechuan eggplant rice

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Ingredients

• Eggplant, Rice, Salt

Steps

1. To make szechuan eggplant rice, cut the eggplant in half lengthwise and scoop out the seeds with a spoon. Toss with 2 tablespoons of vegetable oil, 1 teaspoon of salt, and 1 tablespoon of kosher salt. Cook over medium-low heat until tender, about 20 minutes.

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