SparkPeople Advertisers Keep the Site Free

5 of 5 (1)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 169.4
  • Total Fat: 7.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 462.4 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 9.3 g
  • Protein: 4.4 g

View full nutritional breakdown of Southeast Asian Style eggplant calories by ingredient
Report Inappropriate Recipe

Southeast Asian Style eggplant

Submitted by: CHIGIRL410


Number of Servings: 4

Ingredients

    2 Tbsp canola or peanut oil
    2 lg eggplants (about 3 lb), peeled and sliced lengthwise (1/2" thick) and then crosswise into 1/2"-thick sticks
    1 med red onion, sliced (1 c)
    1/4 tsp salt 3 lg cloves garlic, minced (2 Tbsp)
    3 serrano chile peppers, thinly sliced (use plastic gloves when handling; avoid touching eyes)
    1/3 c dry sherry or 1/4 c rice wine vinegar
    1/4 c water
    2 Tbsp gluten-free or other soy sauce
    2 Tbsp freshly squeezed limejuice (1 lime)
    1 c (packed) fresh mint leaves, coarsely chopped

Directions


1. Place large skillet or wok over medium heat. Swirl in oil to coat pan. Add eggplant, onion, and salt and cook, stirring, about 5 minutes.



2. Add garlic, peppers, and sherry and cook, stirring, 5 minutes longer.



3. Combine water, soy sauce, and lime juice in small bowl and stir until sugar dissolves. Stir into eggplant mixture. Cover, reduce heat to low, and cook, stirring frequently, 10 minutes or until eggplant has reduced in volume by about half. 4. Remove from heat and stir in mint.

Number of Servings: 4

Recipe submitted by SparkPeople user CHIGIRL410.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe

  • Loved this! Had some Asian eggplants from the garden-no need to peel. Recipe says to add sugar, but amount wasn't given. I used 2 T, which gave it a sweet/sour flavor. Served it for lunch over bean threads. - 9/20/11

    Was this review helpful?   yes  No