Farmer's Market: Chinese-American Eggplant
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 166.2
- Total Fat: 8.3 g
- Cholesterol: 0.0 mg
- Sodium: 782.4 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 5.8 g
- Protein: 3.8 g
View full nutritional breakdown of Farmer's Market: Chinese-American Eggplant calories by ingredient
Introduction
good source of potassium and fiber good source of potassium and fiberNumber of Servings: 2
Ingredients
-
2 small eggplants (460g), stems removed, washed
1 1/2 T Bragg's Liquid Aminos
1T apple cider vinegar (14g)
1/2t sesame oil
1T honey (21g)
1t minced hot peppers (?g)
1t cornstarch
1T olive oil
Tips
I did not peel the eggplant, but the skin does have a slightly bitter flavor so you may wish to peel it.
Serve with brown rice.
Experiment by adding other similarly sized cut vegetables with the eggplant-- carrot sticks, shredded cabbage, zucchini or crookneck yellow squash would all be nice additions if you have more than two to feed.
Directions
Cut eggplants into cubes. Lightly salt to draw out water.
Whisk together sauce ingredients. Set aside.
Heat oil in pan on medium-high. Once a piece of eggplant thrown in makes a sizzling noise, add all of the eggplant. Toss to coat in oil and cook for 5-10 minutes, stirring frequently. Remove from heat. After stirring up the sauce mixture again, drizzle in sauce and toss until sauce thickens.
Serving Size: half the recipe
Whisk together sauce ingredients. Set aside.
Heat oil in pan on medium-high. Once a piece of eggplant thrown in makes a sizzling noise, add all of the eggplant. Toss to coat in oil and cook for 5-10 minutes, stirring frequently. Remove from heat. After stirring up the sauce mixture again, drizzle in sauce and toss until sauce thickens.
Serving Size: half the recipe
