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Szechuan Eggplant

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

30 min
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 large eggplant
* Camera
1 bunch scallions, spring or green onions
sliced
* Camera
2 tablespoons hot szechuan sauce
*
2 tablespoons teriyaki sauce
reduced-sodium
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¼ cup water
cold
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Ingredients

Amount Measure Ingredient Features
1 large eggplant
* Camera
1 bunch scallions, spring or green onions
sliced
* Camera
3E+1 ml hot szechuan sauce
*
3E+1 ml teriyaki sauce
reduced-sodium
Camera
59 ml water
cold
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Directions

Peel eggplant.

Cut into 2 inch thick rounds, then slice the rounds into wedges (i. e., think of how pizza is cut). Sauté in some water or broth in a non stick pan, turning to cook the wedges evenly.

Cook for about 3 to 5 minutes per side, or until the slices are done to your liking.

Add the scallions.

Mix the sauces and water and pour into the pan. Stir to coat.

Serve over plain rice with lots of water (the sauce I used was HOT!).



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 24g (0.8 oz)
Amount per Serving
Calories 70% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 346mg 14%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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