Wednesday, April 27, 2011

Szechuan inspired potato and eggplant dish!

Somewhat loosely inspired by Szechuan flavors, the sauce is chili paste based and thick, with a hint of sweetness. Eggplant, Yukon golden potatoes, carrots and Shiitake mushrooms. On the side are some udon noodles with chili powder and dried seaweed. The two items actually went together very well! Successful dinner!!

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