Directions:
- Trim off eggplant stems.
- Cut eggplant in half lengthwise, cut each half lengthwise into 1-inch (2. 5 cm) thick strips.
- Cut each strip into 2-inch (5 cm) pieces; place in colander.
- Sprinkle with salt; let stand for 1 hour.
- Pat dry.
- In large wok or shallow Dutch oven, heat oil over medium-high heat; stir-fry garlic and onion for 2 minutes.
- Add eggplant; stir-fry for 5 minutes.
- Meanwhile, in bowl, whisk together sauce ingredients; pour into wok, cover and cook, stirring often, for 5 minutes or until eggplant is tender.
- Sprinkle with green onions and red pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 212.76 Kcal (891 kJ) | ||
| Calories from fat | 122.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.65g | 21% | |
|---|---|---|---|
| Sodium | 1612.67mg | 67% | |
| Potassium | 648.21mg | 14% | |
| Total Carbs | 19.5g | 7% | |
| Sugars | 11.23g | 45% | |
| Dietary Fiber | 7.93g | 32% | |
| Protein | 4.98g | 10% | |
| Vitamin C | 27.2mg | 45% | |
| Iron | 0.5mg | 3% | |
| Calcium | 41mg | 4% | |
| Amount Per 100 g | |||
| Calories | 68.3 Kcal (286 kJ) | ||
| Calories from fat | 39.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.38g | 21% | |
|---|---|---|---|
| Sodium | 517.66mg | 67% | |
| Potassium | 208.07mg | 14% | |
| Total Carbs | 6.26g | 7% | |
| Sugars | 3.6g | 45% | |
| Dietary Fiber | 2.54g | 32% | |
| Protein | 1.6g | 10% | |
| Vitamin C | 8.7mg | 45% | |
| Iron | 0.2mg | 3% | |
| Calcium | 13.2mg | 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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