Try this Petjel Terong (Eggplant in Savory Sauce) recipe, or contribute your own.
Suggest a better descriptionCalories per serving: 200 Fat grams per serving: 3 Approx. Cook Time: 1:30 Peel the eggplants (optional) and slice them crosswise 1/2" thick, then cut into quarters. Arrange the slices in a shallow dish. Combine the vinegar, water and salt, stirring well to dissolve the salt, and pour over the eggplant slices. Let stand for one hour, then remove the eggplant slices from the solution and pat dry with paper toweling. Heat oil in a wok to a depth of two inches until very hot (375 F). Deep-fry the eggplant slices, a few at a time, until light brown. Remove with a slotted spoon and drain on paper toweling. To make the sauce, combine all of the ingredients in a saucepan, bring to a gentle boil and simmer, stirring frequently, until the sauce thickens slightly. Arrange the eggplant slices in a shallow dish and pour the sauce over them.
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Serving Size: 1 Serving (61g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 106 | ||
Calories from Fat: 94 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.4g | 14 % | |
Saturated Fat 7.6g | 38 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 6.5mg | 0 % | |
Potassium 126mg | 3 % | |
Total Carbohydrate 2.6g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.1g | ||
Protein 2g | 3 % | |
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: 106
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