Directions:
- Before cooking, prick eggplant in several places.
- Micro wave about 5 minutes each on hi or until softish.
- Peel and place pulp in food processor.
- Process until smooth (set aside).
- Heat the vegetable oil and sesame oil in medium pot over medium hi heat.
- Add the garlic, ginger, scallions, and quickly cook stirring constantly for one minute Whisk together the soy sauce, brown sugar and vinegar just until the sugar is dissolved.
- Add at once to the skillet and bring to a boil.
- Stir in the pureed eggplant and simmer for 3 minutes.
- Remove from the heat and stir in the lemon juice and cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 128.2 Kcal (537 kJ) | ||
| Calories from fat | 61.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.84g | 11% | |
|---|---|---|---|
| Sodium | 593.08mg | 25% | |
| Potassium | 416.33mg | 9% | |
| Total Carbs | 16.06g | 5% | |
| Sugars | 11.26g | 45% | |
| Dietary Fiber | 4.98g | 20% | |
| Protein | 2.96g | 6% | |
| Vitamin C | 6.1mg | 10% | |
| Iron | 0.4mg | 2% | |
| Calcium | 28.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 67.17 Kcal (281 kJ) | ||
| Calories from fat | 32.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.58g | 11% | |
|---|---|---|---|
| Sodium | 310.73mg | 25% | |
| Potassium | 218.13mg | 9% | |
| Total Carbs | 8.41g | 5% | |
| Sugars | 5.9g | 45% | |
| Dietary Fiber | 2.61g | 20% | |
| Protein | 1.55g | 6% | |
| Vitamin C | 3.2mg | 10% | |
| Iron | 0.2mg | 2% | |
| Calcium | 14.9mg | 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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