Ingredients:
- 4 -6 chinese eggplants (these are long and slender-chinese groceries will have them) or 4 -6 japanese eggplants ( these are
Directions:
- Cut eggplant 1/2-inch wide by 2-inch long strips.
- Saute 1/2 the eggplant in 1/2 the oil in a non-stick pan/wok, until soft.
- When browned and soft, remove from pan about 5 minutes.
- Then repeat with rest of eggplant or sautee in 2 pans.
- On low heat, cook garlic, ginger, and hot bean paste for a minute, then add sugar, soy sauce and stock/water.
- Add water chestnuts.
- Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms.
- If sauce is too thin, thicken with 1t corn starch mixed with 2t water.
- Fold sesame oil.
- Top with green onions and sesame seeds.
- Serve hot or cold with white rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 260.56 Kcal (1091 kJ) | ||
| Calories from fat | 138.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.35g | 24% | |
|---|---|---|---|
| Cholesterol | 0.6mg | 0% | |
| Sodium | 376.26mg | 16% | |
| Potassium | 961.17mg | 20% | |
| Total Carbs | 28.7g | 10% | |
| Sugars | 17.35g | 69% | |
| Dietary Fiber | 12.42g | 50% | |
| Protein | 5.97g | 12% | |
| Vitamin C | 9.1mg | 15% | |
| Iron | 0.6mg | 3% | |
| Calcium | 67.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 58.85 Kcal (246 kJ) | ||
| Calories from fat | 31.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.47g | 24% | |
|---|---|---|---|
| Cholesterol | 0.14mg | 0% | |
| Sodium | 84.98mg | 16% | |
| Potassium | 217.08mg | 20% | |
| Total Carbs | 6.48g | 10% | |
| Sugars | 3.92g | 69% | |
| Dietary Fiber | 2.8g | 50% | |
| Protein | 1.35g | 12% | |
| Vitamin C | 2.1mg | 15% | |
| Iron | 0.1mg | 3% | |
| Calcium | 15.3mg | 7% | |
* 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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