Directions:
- Place eggplants in a 12- by 15-inch baking pan; pierce each several times with a sharp knife. Bake in a 400° regular or convection oven until very soft when pressed, 40 to 50 minutes. Let stand until cool enough to handle, about 15 minutes. Cut off and discard stems; slice eggplants in half lengthwise. With a fork or your fingers, remove flesh in long shreds. Discard peels.
- Meanwhile, in a bowl, mix sesame oil, soy sauce, rice vinegar, and garlic. Add eggplant and mix gently to coat. Cover and chill at least 30 minutes or up to 4 hours.
- Sprinkle eggplant salad with green onions just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 479.25 Kcal (2007 kJ) | ||
| Calories from fat | 245.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.28g | 42% | |
|---|---|---|---|
| Sodium | 2031.52mg | 85% | |
| Potassium | 1955.65mg | 42% | |
| Total Carbs | 53.91g | 18% | |
| Sugars | 33.44g | 134% | |
| Dietary Fiber | 24.69g | 99% | |
| Protein | 12.58g | 25% | |
| Vitamin C | 20.8mg | 35% | |
| Iron | 1.1mg | 6% | |
| Calcium | 103.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 52.52 Kcal (220 kJ) | ||
| Calories from fat | 26.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.99g | 42% | |
|---|---|---|---|
| Sodium | 222.61mg | 85% | |
| Potassium | 214.3mg | 42% | |
| Total Carbs | 5.91g | 18% | |
| Sugars | 3.66g | 134% | |
| Dietary Fiber | 2.71g | 99% | |
| Protein | 1.38g | 25% | |
| Vitamin C | 2.3mg | 35% | |
| Iron | 0.1mg | 6% | |
| Calcium | 11.3mg | 10% | |
* 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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