Ingredients:
- 1 1/2 lb long narrow asian eggplants (about 5 to 6 medium)
- 1/2 cup coarsely torn vietnamese coriander leaves, or 1/4 cup coarsely torn regular fresh coriander leaves and 1/4 cup chopped fresh mint leaves
Directions:
- Preheat broiler.
- Cut eggplants diagonally into 1/4-inch-thick slices, discarding stem ends. On a lightly oiled large baking sheet arrange slices in one layer and broil 4 to 6 inches from heat until golden, about 8 minutes. Turn slices over and broil until golden, about 8 minutes. Cool eggplant slices slightly and chop coarse. In a bowl combine eggplant, shallots, and Vietnamese coriander (or alternative).
- In a small bowl stir together lime juice, fish sauce, sugar, and chili and pour dressing over eggplant. Toss mixture well and let stand 30 minutes to blend flavors.
- Arrange lettuce on a plate, overlapping leaves, and mound eggplant on tip. Serve eggplant with rice. Lettuce leaves can be used to pick up some salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 43.57 Kcal (182 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 712.96mg | 30% | |
| Potassium | 213.92mg | 5% | |
| Total Carbs | 10.22g | 3% | |
| Sugars | 4.78g | 19% | |
| Dietary Fiber | 1.51g | 6% | |
| Protein | 1.96g | 4% | |
| Vitamin C | 8.8mg | 15% | |
| Iron | 0.6mg | 3% | |
| Calcium | 25mg | 2% | |
| Amount Per 100 g | |||
| Calories | 57.51 Kcal (241 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 941.15mg | 30% | |
| Potassium | 282.38mg | 5% | |
| Total Carbs | 13.49g | 3% | |
| Sugars | 6.31g | 19% | |
| Dietary Fiber | 2g | 6% | |
| Protein | 2.59g | 4% | |
| Vitamin C | 11.6mg | 15% | |
| Iron | 0.8mg | 3% | |
| Calcium | 33mg | 2% | |
* 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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