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1. Peel eggplant; cut lengthwise in quarters, then crosswise in 1-inch sections. Crush garlic. 2. Heat oil. Add garlic; stir-fry a few times. Add eggplant and stir-fry gently to coat with oil (1 to 2 minutes). 3. Add stock, soy sauce and salt and bring to a boil. Then simmer, covered, until done (10 to 15 minutes). NOTE: Overcooking makes eggplant mushy. Its at its best when soft on the outside, but still firm inside. VARIATIONS: 1. After step 2, add 1 tablespoon shrimp sauce and stir-fry 1 minute more. Then pick up step 3, omit the soy sauce and salt. 2. In step 3, add 2 tablespoons of dried shrimp (which have been simmered 10 minutes in 1 pup of water). Then, during the last 5 minutes of cooking, add the soy sauce and salt. (The shrimp water may be substituted for the stock.) From
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|Serving Size: 1 Serving (494g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 3 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 1539.1mg||53 %|
|Potassium 337mg||9 %|
|Total Carbohydrate 13.6g||4 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 8.6g|
|Protein 1.8g||3 %|
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Calories per serving: 57
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