Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
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
- =
- 4 medium-sized eggplants
- 3-4 tomatoes
- 2-3 white onions
- 1/2 head of garlic
- 1/8 c. of rice vinegar
- 1/4 c. of light soy sauce
- 1 tsp. of sugar
- 1-2 chili peppers
- 1/4 tsp. of grated ginger
- =
Directions
1. Boil or steam the eggplants until almost mushy. Cool. Cut in half vertically and scrape off the meat with a spoon. Place the scraped meat in a large bowl.
2. Cut the tomatoes into quarters (or into eighths if they are large). Do the same with the onions. Add to the eggplants and toss lightly. Peel and finely mince the garlic.
3. Mix together the light soy sauce, rice vinegar, grated ginger and sugar. Add the minced garlic and the chili peppers. Crush the peppers with a spoon. Pour the dressing over the vegetables and toss. Cover and let stand for at least 30 minutes before serving.