Sprinkle eggplant lightly with salt and let drain on paper towel for 30 minutes. Pat dry and brush off any remaining salt. Heat sesame oil in saucepan until very hot.Add crushed red peppers, cover and remove from heat. Let set 10 minutes, then ad Recipe By :
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|Serving Size: 1 Serving (63g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 32 (31%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 441.1mg||15 %|
|Potassium 130.5mg||3 %|
|Total Carbohydrate 19.7g||6 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 18.2g|
|Protein 1.2g||2 %|
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Calories per serving: 104
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