Directions:
- Pierce eggplant with fork in several places. Bake at 475 until tender and somewhat collapsed (20-40 minutes).
- Remove from oven and slash down the center. When cool enough to handle, remove flesh from skin and puree in food processor or blender.
- In large frying pan, briefly saute ginger, garlic, scallions, and red pepper in canola oil.
- Mix together soy sauce, brown sugar, rice vinegar, and hot water to make sauce.
- Add sauce to ingredients in frying pan and bring to a gentle simmer.
- Add eggplant, mix together, and heat through.
- Remove from heat, add sesame oil, and mix thoroughly.
- Garnish with cilantro and serve with pita chips or crostini.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 53.26 Kcal (223 kJ) | ||
| Calories from fat | 18.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.05g | 3% | |
|---|---|---|---|
| Sodium | 380.04mg | 16% | |
| Potassium | 166.57mg | 4% | |
| Total Carbs | 8.09g | 3% | |
| Sugars | 6.02g | 24% | |
| Dietary Fiber | 1.92g | 8% | |
| Protein | 1.46g | 3% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 14mg | 1% | |
| Amount Per 100 g | |||
| Calories | 68.98 Kcal (289 kJ) | ||
| Calories from fat | 23.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.65g | 3% | |
|---|---|---|---|
| Sodium | 492.16mg | 16% | |
| Potassium | 215.7mg | 4% | |
| Total Carbs | 10.47g | 3% | |
| Sugars | 7.79g | 24% | |
| Dietary Fiber | 2.48g | 8% | |
| Protein | 1.89g | 3% | |
| Vitamin C | 3mg | 4% | |
| Iron | 0.3mg | 1% | |
| Calcium | 18.1mg | 1% | |
* 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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