Directions:
- Cut Japanese eggplant in half lengthwise, scoop out center.
- Microwave in 1/2 cup of water, covered for about 2 minutes, DRAIN.
- Combine the stuffing ingredients, mix well.
- Stuff the eggplants & place in microwave safe dish.
- Cook in the microwave for 6 to 8 minutes or until cooked.
- For the sauce: Heat oil add garlic & black beans saute for a minute.
- Add sherry wine, chicken broth; Bring to a boil.
- Thicken with 1 teaspoon cornstarch added to the 1 tablespoon of chicken broth.
- Add sesame oil, serve over stuffed eggplant.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 747.96 Kcal (3132 kJ) | ||
| Calories from fat | 609.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 67.67g | 104% | |
|---|---|---|---|
| Cholesterol | 110.95mg | 37% | |
| Sodium | 687.21mg | 29% | |
| Potassium | 706.19mg | 15% | |
| Total Carbs | 14.83g | 5% | |
| Sugars | 6.5g | 26% | |
| Dietary Fiber | 4.9g | 20% | |
| Protein | 11.66g | 23% | |
| Vitamin C | 10mg | 17% | |
| Iron | 0.5mg | 3% | |
| Calcium | 51mg | 5% | |
| Amount Per 100 g | |||
| Calories | 217.2 Kcal (909 kJ) | ||
| Calories from fat | 176.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.65g | 104% | |
|---|---|---|---|
| Cholesterol | 32.22mg | 37% | |
| Sodium | 199.56mg | 29% | |
| Potassium | 205.07mg | 15% | |
| Total Carbs | 4.31g | 5% | |
| Sugars | 1.89g | 26% | |
| Dietary Fiber | 1.42g | 20% | |
| Protein | 3.39g | 23% | |
| Vitamin C | 2.9mg | 17% | |
| Iron | 0.1mg | 3% | |
| Calcium | 14.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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