Try this Spicey Chineese Eggplant recipe, or contribute your own.
Suggest a better descriptionPeel and cut eggplants into 1 inch by 2 inch strips. Mix sugar and Balsamic vinegar. Set aside. Heat 1/2 olive oil in wok. Add 1/2 eggplants and cook, stirring constantly until lightly browned, about 5 minutes. Remove from pan. Heat remaining 1/2 oil and cook remaining eggplant in same fashion. Add all eggplant back to pan. Add 1/2 teaspoon red pepper flakes, or more to taste. Cook, stirring, one minute more. Remove from heat. Add vinegar mixture and stir until liquid is absorbed. Add parsely. Serve over hot rice.
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Serving Size: 1 Serving (317g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 206 | ||
Calories from Fat: 85 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.5g | 13 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 8.6mg | 0 % | |
Potassium 667mg | 18 % | |
Total Carbohydrate 30.7g | 9 % | |
Dietary Fiber 9.7g | 39 % | |
Sugars, other 21.1g | ||
Protein 2.9g | 4 % | |
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: 206
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