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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 111.7
  • Total Fat: 2.4 g
  • Cholesterol: 1.3 mg
  • Sodium: 173.9 mg
  • Total Carbs: 20.9 g
  • Dietary Fiber: 6.2 g
  • Protein: 4.5 g

View full nutritional breakdown of Chinese eggplant with mushrooms calories by ingredient
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Chinese eggplant with mushrooms

Submitted by: MURKOV

Introduction

tastes like a restaurant dish but only 174 mg sodium, 0.3 grams of saturated fat and 112 calories. Rice not included
in calorie count but 1/2 cup cooked long grain brown rice is 112 calories. Very filling and tasty
tastes like a restaurant dish but only 174 mg sodium, 0.3 grams of saturated fat and 112 calories. Rice not included
in calorie count but 1/2 cup cooked long grain brown rice is 112 calories. Very filling and tasty

Number of Servings: 4

Ingredients

    6-8 Chinese eggplants (these are long and slender Chinese groceries will have them)
    6 large cremini mushrooms from Cinese grocerie
    2 t chopped fresh ginger
    1 T chopped fresh garlic or to taste
    1 T sweet chili paste
    1 T lite soysauce
    1/2 t splenda granular
    1 t sesame oil
    1 T lite seaoned Rice vinegar(Marukan)
    3/4 cup sodium free chicken broth
    1 T chopped green onion
    1 T corn starch


Directions

peel eggplant, cut in half lengthwise spray with oilive oil spray and broil 4 minutes on each side. cut into 1 inch slanted pieces set aside.
Clean mushrooms and slice into 1/4 inch coins spray with olive oil and broil 4 minutes on each side.
set aside
spray large high sided frypan or wok with olive oil and saute
garlic, ginger,onion, chili paste,soy sauce, splenda in sesame oil for 1-2 minutes. add chicken broth.dissolve cornstarch in rice vinegar and add to pan, bring to boil
and simmer 1 -2 minutes until slightly thickened. Add the mushrooms and eggplant and simmer 1 minute. Serve over brown rice.

Number of Servings: 4

Recipe submitted by SparkPeople user MURKOV.






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