Spicy Eggplant Recipe

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Spicy Eggplant
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  1. Turn burner on medium-high. Melt palm oil in wok, coat all sides.
  2. Add eggplant and onion, toss in oil until coated. Stir in sugar and let sweat, stirring occasionally to prevent burning.
  3. Mix bullion, ginger root, and garlic into 1 cup water until fully dissolved.
  4. When eggplant is mostly soft, add broccoli, green onions, and collard greens. Mix in thoroughly.
  5. Pour bullion mixture over vegetables and cover.
  6. Cook 5-10 minutes, stirring occasionally, (or until all vegetables are desired tenderness).
  7. When serving, add 1-10 drops chili oil to taste. Serve over rice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 63.05 Kcal (264 kJ)
Calories from fat 8.95 Kcal
% Daily Value*
Total Fat 0.99g 2%
Sodium 89.78mg 4%
Potassium 328.14mg 7%
Total Carbs 12.66g 4%
Sugars 7.66g 31%
Dietary Fiber 4.06g 16%
Protein 2.22g 4%
Vitamin C 33.9mg 56%
Iron 0.4mg 2%
Calcium 54.2mg 5%
Amount Per 100 g
Calories 34.03 Kcal (142 kJ)
Calories from fat 4.83 Kcal
% Daily Value*
Total Fat 0.54g 2%
Sodium 48.46mg 4%
Potassium 177.11mg 7%
Total Carbs 6.83g 4%
Sugars 4.13g 31%
Dietary Fiber 2.19g 16%
Protein 1.2g 4%
Vitamin C 18.3mg 56%
Iron 0.2mg 2%
Calcium 29.3mg 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.5
  • 2

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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