Ingredients:
- garnish: julienne strips of peeled fresh gingerroot, chopped fresh cilantro leaves, and radish sprouts
Directions:
- Cut eggplants crosswise into 1-inch-thick rounds. In a 5-quart heavy kettle heat 2 tablespoons oil over moderately high heat until hot but not smoking and brown cut sides of eggplant in 2 batches (adding remaining 2 tablespoons oil before second batch), turning eggplant occasionally with tongs.
- In kettle combine eggplant and remaining ingredients. Simmer mixture, uncovered, stirring occasionally, until eggplant is very tender but not falling apart, about 15 minutes. With a slotted spoon carefully transfer eggplant to a bowl. Boil liquid remaining in kettle, skimming froth, until reduced to about 1/2 cup and add sauce to eggplant.
- Serve eggplant warm or at room temperature with some sauce and garnished with gingerroot, cilantro, and sprouts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 126.95 Kcal (532 kJ) | ||
| Calories from fat | 81.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.07g | 14% | |
|---|---|---|---|
| Sodium | 508.13mg | 21% | |
| Potassium | 279.29mg | 6% | |
| Total Carbs | 9.36g | 3% | |
| Sugars | 6.69g | 27% | |
| Dietary Fiber | 3.5g | 14% | |
| Protein | 2.13g | 4% | |
| Vitamin C | 2.6mg | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 23.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 48.67 Kcal (204 kJ) | ||
| Calories from fat | 31.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.48g | 14% | |
|---|---|---|---|
| Sodium | 194.81mg | 21% | |
| Potassium | 107.08mg | 6% | |
| Total Carbs | 3.59g | 3% | |
| Sugars | 2.57g | 27% | |
| Dietary Fiber | 1.34g | 14% | |
| Protein | 0.82g | 4% | |
| Vitamin C | 1mg | 4% | |
| Iron | 0.1mg | 1% | |
| Calcium | 9.2mg | 2% | |
* 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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