Directions:
- Cook eggplant in 2-3 tbsp oil in a large deep skillet until tender (add a little more oil or water if necessary- it will cook down with the amount of oil stated but with a nicely hot wok, there may be a little smoke involved, but don't worry, turn on the hood exhaust because it just adds to the flavor).
- While eggplant is cooking, mix soy sauce, sugar, and broth together in a small bowl till sugar dissolves.
- Remove eggplant from skillet when cooked and keep warm.
- Heat garlic, red pepper flakes, and ginger in 1 tbsp oil until aromatic.
- Stir in the water chestnuts and half of the scallions along with the eggplant and the soy sauce mixture.
- Stir and cook until the soy sauce is absorbed into the eggplant (this may take several minutes).
- Add the vinegar, sesame oil, and remaining scallions, stirring to mix.
- Serve hot, garnished with sesame seeds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 376.6 Kcal (1577 kJ) | ||
| Calories from fat | 172.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.21g | 30% | |
|---|---|---|---|
| Sodium | 450.32mg | 19% | |
| Potassium | 1689.61mg | 36% | |
| Total Carbs | 48.63g | 16% | |
| Sugars | 30.58g | 122% | |
| Dietary Fiber | 22.12g | 88% | |
| Protein | 8.81g | 18% | |
| Vitamin C | 18.9mg | 31% | |
| Iron | 0.9mg | 5% | |
| Calcium | 116.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 48.94 Kcal (205 kJ) | ||
| Calories from fat | 22.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.5g | 30% | |
|---|---|---|---|
| Sodium | 58.51mg | 19% | |
| Potassium | 219.55mg | 36% | |
| Total Carbs | 6.32g | 16% | |
| Sugars | 3.97g | 122% | |
| Dietary Fiber | 2.87g | 88% | |
| Protein | 1.15g | 18% | |
| Vitamin C | 2.5mg | 31% | |
| Iron | 0.1mg | 5% | |
| Calcium | 15.1mg | 12% | |
* 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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