Directions:
- Cut japanese eggplant in half lengthwise or globe eggplant in 1/2 inch slices.
- Brush the cut sides with a little melted butter, and broil until brown and slightly charred, turning once.
- Remove the charred skins from the eggplant and grind the flesh briefly in a blender, add one cup of water or broth or tea to blend easily.
- It's best if still slightly lumpy, with a few flecks of skin remaining.
- Fry the garlic, ginger, chili, and emma together in butter in a soup pot.
- Chop the tomato and add it to the pot along with the egglpant mix.
- Continue cooking, stirring constantly, for 2 minutes.
- Stir in remaining liquid and heat through.
- Serve with chopped green onion of each serving.
- .
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 62.59 Kcal (262 kJ) | ||
| Calories from fat | 26.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.91g | 4% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 9.23mg | 0% | |
| Potassium | 318.87mg | 7% | |
| Total Carbs | 8.76g | 3% | |
| Sugars | 5.24g | 21% | |
| Dietary Fiber | 3.72g | 15% | |
| Protein | 1.56g | 3% | |
| Vitamin C | 5.8mg | 10% | |
| Iron | 0.1mg | 1% | |
| Calcium | 43.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 16.6 Kcal (70 kJ) | ||
| Calories from fat | 6.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.77g | 4% | |
|---|---|---|---|
| Cholesterol | 2.02mg | 3% | |
| Sodium | 2.45mg | 0% | |
| Potassium | 84.56mg | 7% | |
| Total Carbs | 2.32g | 3% | |
| Sugars | 1.39g | 21% | |
| Dietary Fiber | 0.99g | 15% | |
| Protein | 0.41g | 3% | |
| Vitamin C | 1.5mg | 10% | |
| Calcium | 11.5mg | 4% | |
* 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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