Search
by Ingredient

Eggplant with Chicken(Or Tofu)

StarStarStarStarStar

Submitted by daisymmw

YIELD

2 servings

PREP

15 min

COOK

20 min

READY

35 min

Ingredients

151.2
¾ 340.2
POUND G JAPANESE EGGPLANTS *
6 9E+1
TABLESPOONS ML VEGETABLE OIL
3 3
EACH EACH GARLIC CLOVES
4 4
EACH EACH RED CHILI PEPPERS *
12 12
EACH EACH BASIL *
2 3E+1
TABLESPOONS ML YELLOW BEAN SAUCE *

Directions

Crush garlic.

Chop peppers. Slice unpeeled eggplant crosswise into slices ⅛ inch thick.

Thinly slice chicken (or, if using tofu, cut into ½ 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 128g (4.5 oz)
Amount per Serving
Calories 489 77% from fat
 % Daily Value *
Total Fat 42g 64%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 64mg 21%
Sodium 58mg 2%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 49g
Vitamin A 0% Vitamin C 7%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 
More health news

Email this recipe