Directions:
- Cook green peppers in boiling water eight minutes, set aside
- Heat peanut oil until smoking
- Cut eggplants lengthwise into quarters then slice crosswise in thin slices
- Combine eggs and water, dredge eggplants in flour, then in eggs, then again in flour; cook in hot peanut oil until golden brown; remove and set aside
- To same oil add garlic, salt, soup stock, pineapple, and green peppers (step one), cover and cook over moderate fire three minutes
- Combine cornstarch, soy sauce, vinegar, sugar, and beef broth; add and continue to cook until sauce thickens, pour over egplant and serve hot
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 466.37 Kcal (1953 kJ) | ||
| Calories from fat | 212.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.56g | 36% | |
|---|---|---|---|
| Cholesterol | 78.57mg | 26% | |
| Sodium | 1277.23mg | 53% | |
| Potassium | 447.27mg | 10% | |
| Total Carbs | 57.21g | 19% | |
| Sugars | 32.29g | 129% | |
| Dietary Fiber | 5.99g | 24% | |
| Protein | 7.89g | 16% | |
| Vitamin C | 31.5mg | 52% | |
| Iron | 1.6mg | 9% | |
| Calcium | 83.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 136.3 Kcal (571 kJ) | ||
| Calories from fat | 61.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.88g | 36% | |
|---|---|---|---|
| Cholesterol | 22.96mg | 26% | |
| Sodium | 373.27mg | 53% | |
| Potassium | 130.71mg | 10% | |
| Total Carbs | 16.72g | 19% | |
| Sugars | 9.44g | 129% | |
| Dietary Fiber | 1.75g | 24% | |
| Protein | 2.31g | 16% | |
| Vitamin C | 9.2mg | 52% | |
| Iron | 0.5mg | 9% | |
| Calcium | 24.5mg | 8% | |
* 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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