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CATEGORY CUISINE TAG YIELD
Eggs, Grains 1 Servings

INGREDIENTS

1 Eggplant, 1 to 1.5 pounds
cut in to 1"x3" strips
and
soaked in cold water for
15 minutes. Drain and
shake
dry.
2 Scallions, cut in 1/2 inch
pieces
4 Cloves of garlic, minced
1 Jalapeno, seeded and
chopped optional I left
it out
1 t Oil, up to 2
1/4 c Lite soy sauce
1/2 c Water
1 t Sugar
1 T Cornstarch

INSTRUCTIONS

Heat oil in nonstick skillet or wok, and add eggplant, tossing to
coat. Cook 2 minutes uncovered, then add garlic and onion and cook,
covered, until eggplant is limp (about 5 minutes). Add sauce
ingredients, and cook and stir until thick. Serve over rice.  The
kicker of this recipe, is that it originallly called for 1/2 cup  of
oil to cook the eggplant in!! We didn't miss it a bit. I als added  a
few drops of sesame oil before serving, and would try this with a  bit
of fresh ginger added with the garlic as well. My hubby also  agreed
that we should try it with chicken in place of the eggplant  for a meat
dish. I'll verify the ingredients, and post Monday if  there is a
correction, but it's so simple I'm pretty sure it's  correct.  Posted
to Digest eat-lf.v097.n049 by NFRITZ@nssdca.gsfc.nasa.gov on  Feb 20,
1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1468
Calories From Fat: 863
Total Fat: 98.2g
Cholesterol: 247mg
Sodium: 240.2mg
Potassium: 1799.2mg
Carbohydrates: 144.5g
Fiber: 16.5g
Sugar: 84.3g
Protein: 12.4g


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