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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 71.8
  • Total Fat: 3.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 304.1 mg
  • Total Carbs: 9.2 g
  • Dietary Fiber: 3.5 g
  • Protein: 1.9 g

View full nutritional breakdown of Spicy Glazed Eggplant calories by ingredient
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Spicy Glazed Eggplant

Submitted by: KLWOZNIAK

Introduction

Adapted from Gourmet, May 2008 Adapted from Gourmet, May 2008
Number of Servings: 4

Ingredients

    1 1/4 pounds Asian eggplants (about 4), trimmed, halved lengthwise, and cut diagonally into 1 1/2-inch pieces
    1 Tbsp rice wine vinegar
    2 tablespoons low sodium soy sauce
    1/2 teaspoon finely grated peeled ginger (use a Microplane)
    1/8 teaspoon Japanese seven-spice powder (sometimes labeled "shichimi togarashi"), or to taste (I used chinese 5-spice powder)
    1 tablespoon canola oil
    1 tablespoon finely chopped chives

Directions

Toss eggplant with 1 teaspoon salt and drain in a colander, stirring occasionally, 45 minutes. Rinse eggplant under cold water and dry well, pressing out any excess moisture.

Stir together rice wine vinegar, soy sauce, ginger, and seven-spice powder.

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté eggplant until browned, about 8 minutes. Stir in seasoning mixture and cook, gently stirring and turning frequently, until sauce becomes a glaze and eggplant is browned and tender, about 1 minute.

Serve hot or at room temperature, sprinkled with chives.


Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user KLWOZNIAK.





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