Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Water | 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
- =
- 2 tablespoons canola oil
- 1 1/2 lbs Japanese eggplants, thinly sliced crosswise
- 1/4 cup water
- =
Directions
Place wok or skillet over high heat.
When hot, add 2tbs.
oil and swirl to coat the pan.
When hot but not.
Smoking, about 1 minute, add eggplant, stir fry about 1 minute.
Add water, or more as needed, and continue to stir fry moving pan off and on the heat as necessary to prevent scorching, until water evaporates and eggplant is tender when pierced, about 5 minutes.
Transfer to a bowl and let cool to room temperature.
Mix all dressing ingredients in a bowl, whisk to blend.
Pour over cooled eggplant and toss to coat well.
To serve, mound on a serving plate and garnish with onions.