Eggplant side
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 T Olive Oil1 T sesame oilOne Asian Eggplant about 14 ins. long.One Cup Onion either diced or stripsOne Cup Peppers Frozen strips in Red-green-yellow2 T black bean garlic sauce
I didn't keep track of the times so will do next time. I also used "Asian" eggplant they are long and thin, in case you don't know. The peppers are frozen in a bag red, yellow and green. Use a very good non-stick sauté pan or it will guzzle the oil.
Heat the oils combined till just starting to smoke add the eggplant chunks (about the same length and width) quickly stir-fry until almost burnt. More flavor that way. Add diced or sliced onions. when eggplant is almost done still stir-frying. as soon as the onions get a bit transparent add frozen bell pepper strips, still stir frying. As soon as these are warmed I remove from heat, leave heat going. And add Black Bean Sauce there should be liquid from the peppers to help with combining. Return to heat to finish.
Add additional garlic as desired.
Number of Servings: 4
Recipe submitted by SparkPeople user OREAD_1.
Heat the oils combined till just starting to smoke add the eggplant chunks (about the same length and width) quickly stir-fry until almost burnt. More flavor that way. Add diced or sliced onions. when eggplant is almost done still stir-frying. as soon as the onions get a bit transparent add frozen bell pepper strips, still stir frying. As soon as these are warmed I remove from heat, leave heat going. And add Black Bean Sauce there should be liquid from the peppers to help with combining. Return to heat to finish.
Add additional garlic as desired.
Number of Servings: 4
Recipe submitted by SparkPeople user OREAD_1.
Nutritional Info Amount Per Serving
- Calories: 169.9
- Total Fat: 14.2 g
- Cholesterol: 0.0 mg
- Sodium: 563.1 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 2.6 g
- Protein: 1.7 g
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