Ingredients:
- 1 1 1/4- lb eggplant , cut lengthwise into 3/4-inch-wide slices andslices cut crosswise into 3/4-inch-wide-strips
Directions:
- Combine cilantro, 1 tablespoon broth, green onions, garlic, chili and ginger in processor and puree until paste forms.
- Heat 2 tablespoons oil in heavy large nonstick skillet over high heat until very hot. Add half of eggplant. Cover skillet and cook until eggplant is tender and beginning to brown, turning once, about 5 minutes. Transfer to paper towels. Repeat with remaining 2 tablespoons oil and remaining eggplant.
- Add cilantro paste and soy sauce to skillet and stir over medium-high heat 2 minutes. Return eggplant to skillet and add remaining 4 tablespoons broth. Stir until sauce thickens and boils and eggplant is heated through, about 3 minutes. Season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 170.76 Kcal (715 kJ) | ||
| Calories from fat | 128.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.27g | 22% | |
|---|---|---|---|
| Cholesterol | 0.23mg | 0% | |
| Sodium | 301.14mg | 13% | |
| Potassium | 365.99mg | 8% | |
| Total Carbs | 10.15g | 3% | |
| Sugars | 6.25g | 25% | |
| Dietary Fiber | 4.59g | 18% | |
| Protein | 2.29g | 5% | |
| Vitamin C | 8.4mg | 14% | |
| Iron | 0.2mg | 1% | |
| Calcium | 20.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 89.17 Kcal (373 kJ) | ||
| Calories from fat | 67.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.45g | 22% | |
|---|---|---|---|
| Cholesterol | 0.12mg | 0% | |
| Sodium | 157.25mg | 13% | |
| Potassium | 191.12mg | 8% | |
| Total Carbs | 5.3g | 3% | |
| Sugars | 3.26g | 25% | |
| Dietary Fiber | 2.4g | 18% | |
| Protein | 1.2g | 5% | |
| Vitamin C | 4.4mg | 14% | |
| Iron | 0.1mg | 1% | |
| Calcium | 10.6mg | 2% | |
* 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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