Braised Spicy Eggplant

45 minutes Prep: 30 minutes Cook: 15 minutes

74 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	pound	eggplants	pref. chinese
2	teaspoons	salt
1	tablespoon	vegetable oil
1	tablespoon	garlic	finely chopped
1	tablespoon	ginger root	finely chopped
2	tablespoons	scallions, spring or green onions	finely chopped
2	tablespoons	soy sauce, dark
1	teaspoon	chili bean sauce
1	tablespoon	sugar	granulated
1 1/3	cups	water
2	teaspoons	scallions, spring or green onions	chopped, optional

Directions

Roll cutt eht chinese eggplants or, if using the regular large variety, trim and cut them into 1-inch cubes.

Sprinkle the cubes with salt and leave in a sieve to drain for 20 minutes, then rinse under cold running water and pat them dry with paper towels.

Heat a wok or large skillet to a moderate heat.

Add the oil and let it heat up for a few seconds, then add the eggplant, garlic, ginger and scallions and stir-fry for 1 minute, until they are thoroughly mixed together.

Now add the rest of the ingredients except for the scallions.

Turn the heat down and cook, uncovered, for 10 to 15 minutes, until the eggplant is tender, stirring occasionally.

Return the heat to high and continue to stir until the liquid has been reduced and has thickened slightly.

Turn the mixture onto a serving dish and garnish with the chopped scallion tops.

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Nutrition Facts

Serving Size 218g

Amount per Serving

Calories 74 40% of calories from fat

	% Daily Value*
Total Fat 3.0g	5%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 1688mg	70%
Total Carbohydrate 11.0g	4%
Dietary Fiber 4.0g	16%
Sugars 6.0g
Protein 2.0g	5%

Vitamin A	1%		Vitamin C	6%
Calcium	2%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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