Szechuan Eggplant and Squash Recipe

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Szechuan Eggplant and Squash
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Ingredients
10
Count
Nutrition
170
Calories
Total time
15
Minutes
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Ingredients:

Directions:

  1. Combine garlic, ginger, broth, soy sauce, rice vinegar, Splenda, and chili sauce in wok or fry pan.
  2. Bring to a boil over medium-high heat.
  3. Add eggplant and squash and cook/saute for 5 minutes or until liquid is mostly absorbed (this is a mushy, soft dish!).
  4. Reduce heat to low and add tomato.
  5. Saute for 1 minute to warm tomato.
  6. Serve and enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 169.92 Kcal (711 kJ)
Calories from fat 22.61 Kcal
% Daily Value*
Total Fat 2.51g 4%
Cholesterol 1.23mg 0%
Sodium 1650.61mg 69%
Potassium 923.81mg 20%
Total Carbs 32.97g 11%
Sugars 13.92g 56%
Dietary Fiber 9.01g 36%
Protein 7.63g 15%
Vitamin C 17.1mg 28%
Iron 1.7mg 9%
Calcium 59.8mg 6%
Amount Per 100 g
Calories 37.55 Kcal (157 kJ)
Calories from fat 5 Kcal
% Daily Value*
Total Fat 0.56g 4%
Cholesterol 0.27mg 0%
Sodium 364.78mg 69%
Potassium 204.16mg 20%
Total Carbs 7.29g 11%
Sugars 3.08g 56%
Dietary Fiber 1.99g 36%
Protein 1.69g 15%
Vitamin C 3.8mg 28%
Iron 0.4mg 9%
Calcium 13.2mg 6%

* 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

  • 2.8
    Points
  • 4
    PointsPlus

Good Points

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

Bad Points

  • High in Sodium

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