Eggplant With Beancurd
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Seafood | Asian | 1 | Servings | |
INGREDIENTS
| 6 | Slender eggplants | |
| 3 | T | Oil |
| 2 | t | Chopped garlic |
| 250 | g | Soft beancurd |
| 1 | T | Palm sugar |
| 1 | T | Lemon juice |
| 1 | T | Fish sauce |
| 4 | Red chillies | |
| 1/2 | c | Basil leaves |
INSTRUCTIONS
Combine palm sugar, lemon juice, fish sauce, chillies and basil leaves - put aside. Wash eggplants and slice into bite-size pieces. Heat oil and add garlic and eggplant and fry until golden. Sitr in beancurd and fry another few minutes. Gently stir in palm sugar mix, which will make it a bit thicker. Serve with rice or other asian dishes. This is truly a sensation! Converted by MC_Buster. Per serving: 410 Calories (kcal); 43g Total Fat; (92% calories from fat); 1g Protein; 7g Carbohydrate; 2mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
A Message from our Provider:
“Most people want to serve God, but only in an advisory position.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 467
Calories From Fat: 384
Total Fat: 43.5g
Cholesterol: 0mg
Sodium: 28.5mg
Potassium: 985.3mg
Carbohydrates: 20.1g
Fiber: 13.7g
Sugar: 1.1g
Protein: 8.7g