Directions:
- Wash, destem eggplant but do not peel.
- Cut into 3 X 1 X 1 inch slices and set aside.
- Heat wok until very hot.
- Add oil and heat until very hot then add eggplant slices.
- Stir and turn slices until very soft about 3 to 5 minutes.
- Note the eggplant will absorb most of the oil at the start. As they wilt the oil will be released.
- Pour into strainer over pot to drain the oil [you can save the oil for more cooking].
- Return to wok and add the rest of the ingredients.
- Combine gently and bring to boil.
- Lower heat and simmer 10 minutes.
- During this gently turn eggplant with spatula.
- Serve piping hot. You can reheat on stove or in oven.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 683.77 Kcal (2863 kJ) | ||
| Calories from fat | 671.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 74.6g | 115% | |
|---|---|---|---|
| Sodium | 201.89mg | 8% | |
| Potassium | 174.83mg | 4% | |
| Total Carbs | 131g | 44% | |
| Sugars | 4.36g | 17% | |
| Dietary Fiber | 2.29g | 9% | |
| Protein | 388.53g | 777% | |
| Vitamin C | 1.5mg | 3% | |
| Calcium | 7.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 413.81 Kcal (1733 kJ) | ||
| Calories from fat | 406.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.15g | 115% | |
|---|---|---|---|
| Sodium | 122.18mg | 8% | |
| Potassium | 105.81mg | 4% | |
| Total Carbs | 79.28g | 44% | |
| Sugars | 2.64g | 17% | |
| Dietary Fiber | 1.39g | 9% | |
| Protein | 235.14g | 777% | |
| Vitamin C | 0.9mg | 3% | |
| Calcium | 4.8mg | 1% | |
* 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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