Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 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 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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
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- Sauce
- 4 medium cloves garlic, minced
- 1 Tbs. minced fresh ginger
- 2 Tbs. soy sauce
- 1 Tbs. dark sesame oil
- 2 tsp. balsamic vinegar
- 2 tsp. rice vinegar
- 2 tsp. hot chili oil, or more to taste
- Pinch of sugar
- 6 Japanese or Chinese eggplants, cut crosswise in thirds then quartered lengthwise
- 2 medium scallions (white and light green parts), chopped
- =
Directions
Make sauce: In medium bowl, combine garlic and ginger; whisk in soy sauce, sesame oil, both vinegars, chili oil and sugar. Set aside.
In large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat. Add eggplants, cover and steam until tender, 4 to 6 minutes.
Add eggplants to bowl with sauce and toss to coat. Divide among serving dishes, sprinkle with scallions and serve.