Directions:
- Fry eggplant in oil over medium heat for 8 minutes then drain well and set aside.
- Fry ginger and garlic in a little oil for 30 seconds then add chili sauce and stir 1 minute.
- Add Chinese chili sauce and stir well then add white wine and simmer 2 minutes.
- Add all remaining ingredients except green onions and cornstarch.
- Stir and allow mixture to simmer 5 minutes before adding cornstarch.
- Just as mixture starts to thicken add chopped green onions and hot oil then stir 1 minute.
- Add eggplant to sauce and coat well with sauce then remove from fire.
- Remove from wok or skillet and server over white rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 133.47 Kcal (559 kJ) | ||
| Calories from fat | 41.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.58g | 7% | |
|---|---|---|---|
| Sodium | 599.97mg | 25% | |
| Potassium | 238.08mg | 5% | |
| Total Carbs | 20.26g | 7% | |
| Sugars | 15.69g | 63% | |
| Dietary Fiber | 2.99g | 12% | |
| Protein | 2.01g | 4% | |
| Vitamin C | 6mg | 10% | |
| Iron | 0.4mg | 2% | |
| Calcium | 21.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 114.15 Kcal (478 kJ) | ||
| Calories from fat | 35.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.92g | 7% | |
|---|---|---|---|
| Sodium | 513.12mg | 25% | |
| Potassium | 203.62mg | 5% | |
| Total Carbs | 17.33g | 7% | |
| Sugars | 13.42g | 63% | |
| Dietary Fiber | 2.55g | 12% | |
| Protein | 1.72g | 4% | |
| Vitamin C | 5.1mg | 10% | |
| Iron | 0.4mg | 2% | |
| Calcium | 18.1mg | 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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