Stir-Fried Asian Eggplant Recipe

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Stir-Fried Asian Eggplant
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Ingredients:

Directions:

  1. Cut each eggplant in half lengthwise, then cut diagonally into 1/2-inch slices. Cover the eggplants with water, add the salt, and stir to dissolve the salt. Soak the eggplants for 5 minutes, then drain well.
  2. In a small bowl, mix the oyster sauce with the sugar and sesame oil and set aside.
  3. Heat a wok or nonstick skillet over high heat. Add the vegetable oil, garlic, chile peppers, and eggplants and stir-fry for 2 minutes. Add 2 tablespoons water and continue stir-frying for 2 more minutes. Add the oyster sauce mixture and stir well to mix. Remove to a platter and serve hot or cold.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 381.37 Kcal (1597 kJ)
Calories from fat 143.17 Kcal
% Daily Value*
Total Fat 15.91g 24%
Sodium 2590.73mg 108%
Potassium 2123.58mg 45%
Total Carbs 58.47g 19%
Sugars 38.1g 152%
Dietary Fiber 27.68g 111%
Protein 9.47g 19%
Vitamin C 19.3mg 32%
Iron 0.1mg 0%
Calcium 92.1mg 9%
Amount Per 100 g
Calories 40.08 Kcal (168 kJ)
Calories from fat 15.05 Kcal
% Daily Value*
Total Fat 1.67g 24%
Sodium 272.31mg 108%
Potassium 223.21mg 45%
Total Carbs 6.15g 19%
Sugars 4g 152%
Dietary Fiber 2.91g 111%
Protein 1g 19%
Vitamin C 2mg 32%
Calcium 9.7mg 9%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.2
    Points
  • 9
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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