Try this Eggplant, Chinese Style recipe, or contribute your own.
Suggest a better descriptionCut off the stem of the eggplant and cut into 3/4-inch slices. Cut the slices again so that you have 3/4-inch-square cubes. Place in a bowl and mix with the salt. Place in a colander and let drain for 45 minutes. Rinse off the cubes and drain for another 45 minutes. Or rinse and pat dry with paper towels. Meanwhile, mix the sauce: In a small bowl mix the ginger, red chile paste with garlic, wine, soy sauce, hot bean sauce, and the sweet bean sauce. Stir and set aside. Heat a wok or very large frying pan. Add the peanut oil and the garlic. Saute for a moment and then add the eggplant and green onion. Stir-fry over high heat until the eggplant is tender, 7 to 10 minutes. Add the mixed sauce. Continue cooking for another 3 minutes. Place on the serving platter and drizzle the sesame oil over the top. Add green onion tops for garnish. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 01-09-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-17-1994 Recipe by: Jeff Smith
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Serving Size: 1 Serving (198g) | ||
Recipe Makes: 4 | ||
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Calories: 225 | ||
Calories from Fat: 157 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.5g | 23 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 6.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 125.6mg | 4 % | |
Potassium 517mg | 14 % | |
Total Carbohydrate 17.4g | 5 % | |
Dietary Fiber 7.9g | 32 % | |
Sugars, other 9.5g | ||
Protein 3.2g | 5 % | |
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: 225
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