Ingredients:
- 8 asian eggplants , then cut on the diagonal into 2-inch pieces and scored 2 1/2 lb sliced lengthwise
- purple basil, for garnish optional
Directions:
- In a heatproof glass bowl, combine the water and sugar and microwave at high power for 10 seconds, until the sugar is dissolved. Add the grated ginger, vinegar, sesame oil and the 1/2 cup of vegetable oil and season with salt.
- Set a large steamer basket in a large saucepan, add 1/2 inch of water and bring to a boil over moderately high heat. Steam the eggplant in batches, cut side down, until just tender, about 4 minutes.
- Heat a grill pan. Lightly brush the eggplant all over with vegetable oil. Grill over high heat until grill marks appear, about 30 seconds per side, then transfer to a serving platter. Spoon the ginger sauce over the eggplant. Garnish with the purple basil (if using) and serve at once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 243.03 Kcal (1018 kJ) | ||
| Calories from fat | 127.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.22g | 22% | |
|---|---|---|---|
| Sodium | 24.69mg | 1% | |
| Potassium | 1061.28mg | 23% | |
| Total Carbs | 28.83g | 10% | |
| Sugars | 18.69g | 75% | |
| Dietary Fiber | 13.8g | 55% | |
| Protein | 4.64g | 9% | |
| Vitamin C | 9.3mg | 16% | |
| Calcium | 42.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 49.56 Kcal (207 kJ) | ||
| Calories from fat | 26.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.9g | 22% | |
|---|---|---|---|
| Sodium | 5.04mg | 1% | |
| Potassium | 216.41mg | 23% | |
| Total Carbs | 5.88g | 10% | |
| Sugars | 3.81g | 75% | |
| Dietary Fiber | 2.81g | 55% | |
| Protein | 0.95g | 9% | |
| Vitamin C | 1.9mg | 16% | |
| Calcium | 8.7mg | 4% | |
* 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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