Eggplant with Chicken(Or Tofu)

35 minutes Prep: 15 minutes Cook: 20 minutes

489 calories per serving view nutrition facts

2 servings suggest servings

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Ingredients

1/3	pound	chicken breast halves, boneless and skinless	or 1/4 lb tofu
3/4	pound	japanese eggplants
6	tablespoons	vegetable oil
3	each	garlic cloves
4	each	red chili peppers
12	each	basil
2	tablespoons	yellow bean sauce

Directions

Crush garlic.

Chop peppers. Slice unpeeled eggplant crosswise into slices 1/8 inch thick.

Thinly slice chicken (or, if using tofu, cut into 1/2 inch cubes) Heat oil.

Add garlic and stir fry until light brown. Add eggplant and chicken (or tofu) and cook for five to seven minutes.

Add red chile peppers, basil leaves, and yellow bean sauce; mix well.

Serve immediately, since eggplant and basil turn dark if dish sits after cooking.

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Nutrition Facts

Serving Size 128g

Amount per Serving

Calories 489 77% of calories from fat

	% Daily Value*
Total Fat 42.0g	64%
Saturated Fat 6.0g	29%
Trans Fat 0.0g
Cholesterol 64mg	21%
Sodium 58mg	2%
Total Carbohydrate 4.0g	1%
Dietary Fiber 0.0g	1%
Sugars 0.0g
Protein 24.0g	49%

Vitamin A	0%		Vitamin C	7%
Calcium	4%		Iron	6%

* 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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