Ingredients:
- 2 japanese eggplants (or 1 big purple, peeled and cut into pieces)
- 2 thai chiles, minced (optional)
Directions:
- Peel eggplant if desired (I don't). Cut into irregular shapes but same sizes. That makes them easier to turn and keeps them from sticking to the pan.
- Heat wok over med-high heat. Add oil, peppers and garlic. Cook until garlic becomes lightly browned, 1-2 minutes.
- Add eggplant and stir. Add 1/2 cup water cover and simmer 5 minutes, until eggplant has soaked up most of the water and becomes translucent. You may need to add more water as it cooks.
- Add fish sauce and sugar. Stir gently. Turn off the heat and add the basil stir gently.
- Serve immediately.
- Really good with jasmine rice :O.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 101.94 Kcal (427 kJ) | ||
| Calories from fat | 31.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.52g | 5% | |
|---|---|---|---|
| Sodium | 711.53mg | 30% | |
| Potassium | 558.26mg | 12% | |
| Total Carbs | 16.72g | 6% | |
| Sugars | 11.5g | 46% | |
| Dietary Fiber | 6.91g | 28% | |
| Protein | 2.86g | 6% | |
| Vitamin C | 5.3mg | 9% | |
| Iron | 0.1mg | 1% | |
| Calcium | 28.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 41.52 Kcal (174 kJ) | ||
| Calories from fat | 12.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.43g | 5% | |
|---|---|---|---|
| Sodium | 289.83mg | 30% | |
| Potassium | 227.4mg | 12% | |
| Total Carbs | 6.81g | 6% | |
| Sugars | 4.68g | 46% | |
| Dietary Fiber | 2.81g | 28% | |
| Protein | 1.16g | 6% | |
| Vitamin C | 2.1mg | 9% | |
| Iron | 0.1mg | 1% | |
| Calcium | 11.5mg | 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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