Asian eggplant
In a small dry fry pan over medium-low heat, toast the sesame seeds, stirring continuously, until lightly golden and fragrant, 2-3 minutes. Transfer to small plate and set aside.
In a small bowl, stir together the soy sauce, wine and cornstarch until the cornstarch dissolves. Set aside.
In a wok over high heat, heat 2 Tbs of the oil. When the oil is hot, add the garlic and serrano chiles and toss and stir until fragrant, about 30 seconds. Add 2 more Tbs of oil and when hot, add the Anaheim chiles. Toss and stir for 30 seconds more. Add the remaining 2 Tbs oil and again allow to heat. Then add the eggplant and cook, turning often, until the eggplant has softened and browned a bit, 10-12 minutes.
Make well in center, and then Quickly stir the soy mixture and then add to the pan along with the tofu. Toss and stir to coat all the ingredients, then cover and cook until the eggplant is tender, the tofu is heated through and the liquid has thickened slightly, 1-2 minutes more.
remove from heat and stir in cilantro. Transfer to a warmed serving disk and sprinkle with the sesame seeds. Serve immediately.
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Serving Size: 1 Serving (258g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 92 | ||
Calories from Fat: 43 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.8mg | 0 % | |
Potassium 683.9mg | 18 % | |
Total Carbohydrate 10.2g | 3 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 7g | ||
Protein 5g | 7 % | |
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: 92
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