Directions:
- Quarter the eggplants and cut them crosswise into 3-inch sections.
- Steam over high heat until tender, 10-15 minutes, using a bamboo steamer or steamer basket.
- Meanwhile, combine all other ingredients for the sauce, except the cilantro, and mix well.
- When eggplants are tender, gently mix into the sauce in a serving dish. Sprinkle with the cilantro. Serve at room temperature or chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 219.87 Kcal (921 kJ) | ||
| Calories from fat | 78.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.74g | 13% | |
|---|---|---|---|
| Sodium | 637.17mg | 27% | |
| Potassium | 1144.7mg | 24% | |
| Total Carbs | 31.72g | 11% | |
| Sugars | 20.53g | 82% | |
| Dietary Fiber | 14.67g | 59% | |
| Protein | 7.84g | 16% | |
| Vitamin C | 9.3mg | 15% | |
| Iron | 0.3mg | 2% | |
| Calcium | 47.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 45.04 Kcal (189 kJ) | ||
| Calories from fat | 16.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.79g | 13% | |
|---|---|---|---|
| Sodium | 130.53mg | 27% | |
| Potassium | 234.51mg | 24% | |
| Total Carbs | 6.5g | 11% | |
| Sugars | 4.21g | 82% | |
| Dietary Fiber | 3.01g | 59% | |
| Protein | 1.61g | 16% | |
| Vitamin C | 1.9mg | 15% | |
| Iron | 0.1mg | 2% | |
| Calcium | 9.8mg | 5% | |
* 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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