Eggplant with Garlic Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 TBS Canola Oil3-4 chinese eggplants, halved lengthwise and cut into 1/2 inch half moons.1 cup water (more as needed)1 TBS crushed red pepper flakes (makes it very hot, use less if you aren't prepared for too hot a dish)3-4 large garlic cloves minced2 TBS sugar ( or less as desired)4 TBS light soy sauce4 TBS Oyster sauce
Heat oil in large pan over high heat. Cook and stir eggplant until soft. (if eggplant isn't softening, I add some water and put a lid on for a little while).
Add garlic and scallions if using. Saute until garlic is fragrant.
Add water and red pepper flakes (be careful they make it spicy!) Cover and simmer until most water is absorbed.
Meanwhile mix sugar, cornstarch, oyster sauce,and soy sauce until well combined.
Add eggplant, stir, and cook until sauce thickens.
Number of Servings: 6
Recipe submitted by SparkPeople user MUGGLE_MOM.
Add garlic and scallions if using. Saute until garlic is fragrant.
Add water and red pepper flakes (be careful they make it spicy!) Cover and simmer until most water is absorbed.
Meanwhile mix sugar, cornstarch, oyster sauce,and soy sauce until well combined.
Add eggplant, stir, and cook until sauce thickens.
Number of Servings: 6
Recipe submitted by SparkPeople user MUGGLE_MOM.
Nutritional Info Amount Per Serving
- Calories: 176.1
- Total Fat: 7.0 g
- Cholesterol: 0.0 mg
- Sodium: 458.0 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 6.7 g
- Protein: 4.2 g
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