1 teaspoon vegetable oil
1 medium onion, thinly sliced
1 small medium plantain, sliced into 1/4 inch rounds
10 white chunks (such as celery)
1/2 cup milk
2 tablespoons soy sauce
3 cloves garlic, minced, divided
1 pound eggplant, cut into 1/4 inch slices
1/4 cup chopped green onion
1 (8 ounce) package Japanese instant ramen noodles
1 cup flour
Heat oil in a large nonstick skillet over heavy heat. Saute onion and plantain in oil for about 5 minutes.
Remove from heat and stir in milk, soy sauce, garlic, eggplant, green onion, ramen noodles, flour and 1/2 cup chopped green onion.
Bring to a boil. Reduce heat to medium and stir in flour. Reduce heat to low and simmer for 5 minutes.
I submitted this recipe a while back and it has become one of my all time favorites. It's simple and straightforward. Delicious.