Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| 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 |
| Tomato | 1 medium (123g) | 22 |
| 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
- 2 medium-size eggplants (abut 2 lbs), peeled and cut into 3/4" pieces
- 1 tbsp oil
- 5 garlic cloves, minced
- 2 tsp minced fresh ginger
- 1/2 cup chicken boullion, or vegetable broth
- 2 tbsp. Soy Sauce
- 2 tbsp. Rice Vinegar
- 1 tsp. dark Sesame Oil
- 1 tbsp. sugar
- 1 tsp. hot chili garlic sauce
- 4 scallion, chopped
- 1 or 2 tomatoes, coarsely chopped
Directions
Heat oil in a large non-stick pan or wok.
Stir fry eggplant until slightly darkened, from 2 to 3 minutes.
Reduce heat, and add garlic, ginger and stir-fry for 1 minute.
Add boullion, soy sauce, vinegar, sesame oil, sugar and chili-garlic sauce and bring to boil.
Cook, uncovered and stirring often, until eggplants are tender and sauce has thickened, about 5 minutes.
Stir in onions and tomatoes, and season with salt to taste.
Cook 5 more minutes. Sprinkle with sesame seeds if you wish.
Category:Jamaican Recipes
Category:Jamaican Vegetarian