Southeast Asian Style eggplant
- Number of Servings: 4
Ingredients
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.
2 Tbsp canola or peanut oil2 lg eggplants (about 3 lb), peeled and sliced lengthwise (1/2" thick) and then crosswise into 1/2"-thick sticks1 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 vinegar1/4 c water2 Tbsp gluten-free or other soy sauce2 Tbsp freshly squeezed limejuice (1 lime)1 c (packed) fresh mint leaves, coarsely chopped
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.
Nutritional Info 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
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