Ingredients:
- 1-3 red chillies (including seeds), depending on how spicy you like it
- 1 chinese (large, with dark purple skin) eggplant , or 2 (thinner, with light purple skin) japanese eggplants
- 1 tbsp of sasemi seed (optional)
Directions:
- Mix cornstarch and water in a separate cup or bowl. Set both aside.
- Chop the eggplant up into bite-size pieces (be sure to leave the peel on - this is where most of the nutrients are).
- In a large frying pan or wok, over medium-high heat. Add the garlic, chilli, and eggplant. Stir-fry for 5 minutes. When the wok or frying pan becomes dry, add a little of the water (a few Tbsp. at a time).
- Add all sauces and continue stir-frying for 5 more minutes, or until the eggplant is soft . Add the cornstarch/water mixture. Stir well so that the sauce thickens uniformly.
- In a serving platter, sprinkle basil leaves and sesami seed over top. Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 255.23 Kcal (1069 kJ) | ||
| Calories from fat | 153.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.09g | 26% | |
|---|---|---|---|
| Sodium | 2211.28mg | 92% | |
| Potassium | 636.47mg | 14% | |
| Total Carbs | 22.91g | 8% | |
| Sugars | 11.52g | 46% | |
| Dietary Fiber | 7.24g | 29% | |
| Protein | 5.44g | 11% | |
| Vitamin C | 7.5mg | 12% | |
| Iron | 0.6mg | 4% | |
| Calcium | 54.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 76.75 Kcal (321 kJ) | ||
| Calories from fat | 46.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.14g | 26% | |
|---|---|---|---|
| Sodium | 664.93mg | 92% | |
| Potassium | 191.39mg | 14% | |
| Total Carbs | 6.89g | 8% | |
| Sugars | 3.46g | 46% | |
| Dietary Fiber | 2.18g | 29% | |
| Protein | 1.64g | 11% | |
| Vitamin C | 2.2mg | 12% | |
| Iron | 0.2mg | 4% | |
| Calcium | 16.4mg | 5% | |
* 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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