| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | Vegetarian | Vegetable | 4 | Servings |
INGREDIENTS
| 4 | up to | |
| 6 | Chinese or Japanese | |
| eggplants these are long | ||
| and slender-HFSS or | ||
| Chinese | ||
| groceries will have them | ||
| 1 | t | Chopped fresh ginger |
| 1 | T | Chopped fresh garlic, i use |
| 4-6 cloves as I really | ||
| like garlic | ||
| 1 | T | Hot bean paste, available |
| from Chinese | ||
| groceries-check label to | ||
| make sure it has no added | ||
| oil-most don't | ||
| 2 | T | Soysauce, adjust down for |
| sodium restriction | ||
| 1 | t | Sugar, or sucanat |
| 1 | t | Salt, again adjust for low |
| sodium version | ||
| 1/2 | c | Soup stock or water |
| 1 | T | Chopped green onion |
INSTRUCTIONS
From: jayne@ejv.com (Jayne Spielman) Date: Tue, 6 Feb 96 12:16:00 EST Cut eggplant into finger sized pieces-cut lengthwise, then into quarters etc. Saute with some water in a non-stick pan/wok, until soft. When soft, remove from pan. On low heat, cook garlic, ginger, and hot bean paste for a minute, then add salt, sugar, soysauce and stock/water. Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms. If sauce is too thin, thicken with 1 tsp corn starch mixed with 2 tsp water. Serve over white/brown rice. FATFREE DIGEST V96 #37 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 59
Calories From Fat: 17
Total Fat: 1.8g
Cholesterol: <1mg
Sodium: 2303.3mg
Potassium: 371.4mg
Carbohydrates: 3.1g
Fiber: <1g
Sugar: <1g
Protein: 7.4g