Directions:
- Spread eggplant on paper toweling and sprinkle with salt. Let drain for 30 minutes. Rinse and pat dry.
- In a non-stick skillet, fry eggplant in oil until brown and set aside.
- In a small saucepan, simmer soy sauce, vinegar, garlic and pepper for 5 minutes.
- Add eggplant, cover and cook over low heat for 7 minutes, stirring occasionally.
- Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 164.13 Kcal (687 kJ) | ||
| Calories from fat | 129.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.43g | 22% | |
|---|---|---|---|
| Sodium | 1083.52mg | 45% | |
| Potassium | 250.2mg | 5% | |
| Total Carbs | 7.39g | 2% | |
| Sugars | 3.7g | 15% | |
| Dietary Fiber | 2.78g | 11% | |
| Protein | 3.15g | 6% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 0.5mg | 3% | |
| Calcium | 19.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 125.09 Kcal (524 kJ) | ||
| Calories from fat | 98.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11g | 22% | |
|---|---|---|---|
| Sodium | 825.79mg | 45% | |
| Potassium | 190.69mg | 5% | |
| Total Carbs | 5.64g | 2% | |
| Sugars | 2.82g | 15% | |
| Dietary Fiber | 2.12g | 11% | |
| Protein | 2.4g | 6% | |
| Vitamin C | 2.2mg | 5% | |
| Iron | 0.4mg | 3% | |
| Calcium | 14.8mg | 2% | |
* 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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