Directions:
- Cut unpeeled eggplant into 3/4 by 3/4 by 2 sticks.
- Place strips in a colander, sprinkle with salt and toss to coat.
- Let drain for 30 minutes.
- Rinse.
- Squeeze to remove water.
- Mix first 5 ingredients in a bowl.
- In a skillet or wok heat the oil.
- Add the eggplant, garlic and ginger.
- Stir fry over high heat for 3 minutes.
- Add sauce and stir well.
- Reduce heat to medium low, simmer 15 minutes.
- Gradually turn up heat.
- Cook until sauce is reduced to a thick glaze.
- Garnish with sesame seeds.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 297.92 Kcal (1247 kJ) | ||
| Calories from fat | 44.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.95g | 8% | |
|---|---|---|---|
| Cholesterol | 0.24mg | 0% | |
| Sodium | 469.35mg | 20% | |
| Potassium | 391.93mg | 8% | |
| Total Carbs | 24.2g | 8% | |
| Sugars | 8.47g | 34% | |
| Dietary Fiber | 4.98g | 20% | |
| Protein | 4.02g | 8% | |
| Vitamin C | 4.4mg | 7% | |
| Iron | 0.3mg | 2% | |
| Calcium | 28.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 116.67 Kcal (488 kJ) | ||
| Calories from fat | 17.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.94g | 8% | |
|---|---|---|---|
| Cholesterol | 0.09mg | 0% | |
| Sodium | 183.8mg | 20% | |
| Potassium | 153.48mg | 8% | |
| Total Carbs | 9.48g | 8% | |
| Sugars | 3.31g | 34% | |
| Dietary Fiber | 1.95g | 20% | |
| Protein | 1.57g | 8% | |
| Vitamin C | 1.7mg | 7% | |
| Iron | 0.1mg | 2% | |
| Calcium | 11.3mg | 3% | |
* 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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