Directions:
- Trim and discard ends from eggplant.
- In each one, make four 1/3-inch deep lengthwise slashes, extending to within 1/2-inch of the ends and spaced evenly around eggplant.
- Place a wok over mediun heat; when wok is hot, add sesame seeds and stir until golden (about 2 minutes). Pour out of wok.
- Set wok in a ring stand.
- Pour oil into wok to a depth of 1 1/2 inches and heat to 350 degrees F on a deepfrying thermometer.
- Slip several eggplant at a time into the oil.
- Cook, turning occasionally, until soft when pressed (about 4 minutes); adjust heat as needed to maintain oil temperature at 350 degrees F.
- Lift out cooked eggplant, drain on paper towels, and keep warm until all eggplant have been cooked.
- Mix broth, soy, ginger, and sesame seeds.
- Spoon over eggplant.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 253.62 Kcal (1062 kJ) | ||
| Calories from fat | 10.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.13g | 2% | |
|---|---|---|---|
| Sodium | 1076.99mg | 45% | |
| Potassium | 2159.09mg | 46% | |
| Total Carbs | 56.6g | 19% | |
| Sugars | 37g | 148% | |
| Dietary Fiber | 27.93g | 112% | |
| Protein | 11.55g | 23% | |
| Vitamin C | 19.4mg | 32% | |
| Iron | 0.7mg | 4% | |
| Calcium | 108.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 26.66 Kcal (112 kJ) | ||
| Calories from fat | 1.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.12g | 2% | |
|---|---|---|---|
| Sodium | 113.23mg | 45% | |
| Potassium | 226.99mg | 46% | |
| Total Carbs | 5.95g | 19% | |
| Sugars | 3.89g | 148% | |
| Dietary Fiber | 2.94g | 112% | |
| Protein | 1.21g | 23% | |
| Vitamin C | 2mg | 32% | |
| Iron | 0.1mg | 4% | |
| Calcium | 11.4mg | 11% | |
* 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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