Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
397
Calories
4g
Protein
28g
Fat
36g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Sauce | not in our table | 0 |
| 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
- =
- 1 1/2 lbs eggplant, cut into
- 1/2 "cubes
- 1 large onion, chopped
- in a bowl, mix together
- 2 tbsp soya sauce (or tamari)
- 2 tsp sesame oil (optional)
- 1/3 cup water
- 1 tsp sugar
- pour in heated wok
- 3 tbsp olive oil (or veg broth)
- 8 cloves minced garlic
- 1 tbsp chili paste with garlic (or
- plain chili paste)
- 1/2 tsp minced ginger (i usually use
- more than this)
- =
Directions
1
Cook for a few seconds, stirring constantly. Add eggplant and onions. Pour liquid mixture over eggplant and toss. Add more water so that liquid measures ½ way up the mixture. When eggplant is tender, uncover and cook until most of the remaining sauce has evaporated. Serve with rice.
Recipe sourced from
fandom