from Mahur Jaffrey's World Vegetarian
Quarter the eggplants lengthwise and then cut them crosswise into 3-inch segments. Steam over high heat for 10 to 15 minutes, or until tender. (General steaming instructions are here .)
Meanwhile, combine the garlic, scallion, ginger, celery, and cilantro leaves in a small bowl. Cover and set aside. In another bowl, combine the soy sauce, sesame oil, vinegar, ketchup, sugar, and vegetable stock or water. Stir to mix, then set aside.
When the eggplants are tender, gently lift them out and arrange them neatly in a single layer on a large platter. Empty the contents of the bowl that contains the garlic mixture into the bowl that contains the soy sauce mixture. Stir the sauce. Pour the sauce evenly over the eggplants. Sprinkle the cilantro stems over the top and serve at room temperature or chilled.
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Serving Size: 1 Serving (24g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 38 | ||
Calories from Fat: 31 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 185.8mg | 6 % | |
Potassium 46.5mg | 1 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.5g | ||
Protein 0.4g | 1 % | |
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: 38
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