Southeast Asian Style eggplant
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Southeast Asian Style eggplant calories by ingredient
Number of Servings: 4
Ingredients
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2 Tbsp canola or peanut oil
2 lg eggplants (about 3 lb), peeled and sliced lengthwise (1/2" thick) and then crosswise into 1/2"-thick sticks
1 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 vinegar
1/4 c water
2 Tbsp gluten-free or other soy sauce
2 Tbsp freshly squeezed limejuice (1 lime)
1 c (packed) fresh mint leaves, coarsely chopped
Directions
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.
Member Ratings For This Recipe
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STL2655
