Tasty, spicy and savory. Another winner from Deborah Madison's cookbook "Vegetarian Cooking for Everyone".
1. Pierce the skin of the eggplants and roast in a 350ºF oven for 35-45 minutes or on the grill (indirect heat) for the same amount of time. When the eggplant is done, it will be very soft, collapsing on itself. Allow to cool and peel the skin away from the flesh. Coarsely chop.
2. Mix sugar, chiles, vinegar and soy sauce together in a small bowl. In a wok, heat the oil until very hot and starting to haze, then quickly stir-fry the garlic. Add the eggplant and saute a few minutes, then add the sauce and saute a couple more minutes. Remove from heat.
3. Stir in the chopped basil and season to taste with salt and pepper. Mound on a plate or in a bowl, and garnish with small basil leaves and sesame seeds.
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Serving Size: 1 Serving (82g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 87 | ||
Calories from Fat: 57 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.4g | 8 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 120.4mg | 4 % | |
Potassium 169.8mg | 4 % | |
Total Carbohydrate 7g | 2 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 4.7g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 87
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