Garlic Eggplant

Name: Garlic Eggplant Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8
Ingredients: 4-5 Chinese or Japanese eggplants; 2 tbl garlic; 1 tbl ginger; 1 c vegetable or low-sodium chicken broth (water will do in a pinch); 3 tbl rice vinegar (adjust to taste); 1 tbl sugar; 1 tbl soy sauce; 2 tbl oil; cayenne pepper to taste; 2 tbl cornstarch; 1/4 c water; 1 tsp sesame oil; 2 bunches scallions

(4)

Minutes to Prepare: 5
Minutes to Cook: 15

Number of Servings: 8

Ingredients

4-5 Chinese or Japanese eggplants2 tbl garlic1 tbl ginger1 c vegetable or low-sodium chicken broth (water will do in a pinch)3 tbl rice vinegar (adjust to taste)1 tbl sugar1 tbl soy sauce2 tbl oil cayenne pepper to taste2 tbl cornstarch1/4 c water1 tsp sesame oil2 bunches scallions

Directions

Cut eggplants into 1 1/2 inch slices, then cut the slices into quarters. Cut scallions into 1 1/2 inch pieces. Put sauce ingredients together (broth, vinegar, sugar, and soy sauce) and set aside. Heat oil, saute ginger and garlic. Stir-fry eggplant for a couple of minutes. (It will soak up the oil fast!) Add sauce, cook until eggplant is tender. Mix cornstarch and water, add to eggplant. Stir a moment, then add scallions. When sauce thickens, add cayenne and sesame oil.

Makes 8 1-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user TIN_LIZZY.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 112.8
Total Fat: 4.4 g
Cholesterol: 0.0 mg
Sodium: 345.7 mg
Total Carbs: 17.9 g
Dietary Fiber: 4.5 g
Protein: 2.6 g

More Recipes Like This

TIME0

CALS163

(9 ratings)

Baked Cream Cheese Won Tons

A slimmed down version of your favorite Chinese restaurant appetizerSubmitted by: KARAOKEKITTY

CALORIES 163.2 FAT 4 PROTEIN 3.8 CARBS 25.3 FIBER 1

TIME20

CALS317

(19 ratings)

Coach Nicole's Vegetable Fried (Brown) Rice

This is a quick meal you can throw together with your favorite fresh and/or frozen veggies. Eat as a main entree or serve with another protein, such as tofu or chicken.Submitted by: COACH_NICOLE

CALORIES 317.4 FAT 13.6 PROTEIN 12.5 CARBS 37 FIBER 7

TIME45

CALS241

(24 ratings)

Mandarin Ginger Tofu

This is one of my all time favorite tofu recipes. I've done a fair bit of tweaking to it and think that I may finally have what I am after. Great source of protein. Don't be scared by the big pile of spinach - it cooks down and ends up being a pretty small portion of the meal.Submitted by: CD2101949

CALORIES 240.9 FAT 10.9 PROTEIN 15.3 CARBS 25.2 FIBER 3

TIME110

CALS380

(7 ratings)

Yue's Braided Raisin Bread

Submitted by: PALOTT

CALORIES 380.1 FAT 10 PROTEIN 8.9 CARBS 63.8 FIBER 2.1

TIME18

CALS63

(49 ratings)

Spicy Garlic Baby Bok Choy

hate veggies? you'll love this!Submitted by: CHELLETRON

CALORIES 62.6 FAT 4.7 PROTEIN 2.3 CARBS 3.7 FIBER 0.2

Member Reviews

CD13522028
This was excellent! Takes longer than you might think for eggplant to get soft, but definitely keep simmering until it does. I also soaked the eggplant slices in water then patted dry before cooking. This keeps the eggplant from soaking up all the oil. Will definitely make again. - 1/11/13
CALLDEBBY
deelish!!! I have made this recipe several times now. Used 1 reg. large eggplant (can't get the japanese or chinese here in our small alaskan town). Did add thinly sliced cabbage and chopped cilantro at the end with the scallions. Have also tried it adding chicken breast or lean pork loin. - 1/11/10
THERIOT289
Delicious ! Will definitely make again. - 4/13/17