Directions:
- In a small bowl, combine first 7 ingredients. Set aside.
- Wash your eggplants. Cut off the top and then cut in half length wise. If necessary, make the eggplant halves short enough to fit into a 12 skillet. Using a knife, make criss cross marks on the eggplant, making sure that the eggplant doesn't break apart. Leave skin on eggplants.
- Heat 1 tablespoon oil in 12 skillet.
- Heat oil over medium high heat. Lay 2 eggplant halves in pan, followed by 1/4 water. Cover and let cook for 7-10 minutes or until eggplant is lightly browned. Carefully remove eggplant halves from skillet; set aside.
- Repeat with 2 other eggplant halves and other tablespoons oil.
- Pour sauce mixture into skillet and cook for 2-3 minutes or until thickened.
- Pour sauce over the criss-crossed side of eggplant. Sprinkle sesame seeds on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 156.63 Kcal (656 kJ) | ||
| Calories from fat | 76.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.51g | 13% | |
|---|---|---|---|
| Sodium | 760.08mg | 32% | |
| Potassium | 575.78mg | 12% | |
| Total Carbs | 18.35g | 6% | |
| Sugars | 11.78g | 47% | |
| Dietary Fiber | 7.32g | 29% | |
| Protein | 4.32g | 9% | |
| Vitamin C | 5.3mg | 9% | |
| Iron | 0.7mg | 4% | |
| Calcium | 51.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 60.09 Kcal (252 kJ) | ||
| Calories from fat | 29.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.27g | 13% | |
|---|---|---|---|
| Sodium | 291.63mg | 32% | |
| Potassium | 220.92mg | 12% | |
| Total Carbs | 7.04g | 6% | |
| Sugars | 4.52g | 47% | |
| Dietary Fiber | 2.81g | 29% | |
| Protein | 1.66g | 9% | |
| Vitamin C | 2mg | 9% | |
| Iron | 0.3mg | 4% | |
| Calcium | 19.7mg | 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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