Photo: Joseph Gonzalez
Eggplant with Garlic Sauce
9 ingredients
10 min + 15 min
6 servings
openrecipes
"A mildly spicy (or very spicy if you like) eggplant dish. My mother has been making this for me since I was a child. It is SO GOOD!!"
Estimated Nutrition (whole recipe, rough)
760
Calories
25g
Protein
18g
Fat
124g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Oyster | 6 medium (84g) | 81 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tablespoons canola oil
- 4 Chinese eggplants, halved lengthwise and cut into 1 inch half moons
- 1 cup water
- 1 tablespoon crushed red pepper flakes
- 3 tablespoons garlic powder
- 5 teaspoons white sugar
- 1 teaspoon cornstarch
- 2 tablespoons light soy sauce
- 2 tablespoons oyster sauce
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes