Cut eggplant into short strips the size of french fries - the skin can either be peeled or left on, whichever you prefer. Cut the soaked red chilies into 2-3 small pieces and discard the seeds. In a wok, heat the oil and deep fry the eggplant "fries" for about 3-4 minutes or until limp. Remove and drain. Pour off excess oil, leaving about 1 tbsp in the wok. Add the garlic, ginger, scallion whites, chilies, stir a few times. Add all seasonings and bring to a boil. Add eggplant to the wok, blend well, and braise for 30-40 seconds, then thicken until smooth. Garnish with the scallion greens and sprinkle with the sesame oil. Posted to EAT-L Digest by Victor Fiorillo
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|Serving Size: 1 Serving (665g)|
|Recipe Makes: 1|
|Calories from Fat: 22 (8%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 1091.1mg||38 %|
|Potassium 1561.2mg||41 %|
|Total Carbohydrate 53.3g||16 %|
|Dietary Fiber 17.8g||71 %|
|Sugars, other 35.5g|
|Protein 9.1g||13 %|
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Calories per serving: 259
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