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Chinese Baked Eggplant

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Ingredients
  Eggplants 1 1⁄2 Pound (Preferably 2 Or More Japanese Or Other Small Eggplants)
  Oriental sesame oil 1 Tablespoon
  Minced fresh ginger 1 Tablespoon
  Garlic 2 Clove (10 gm), chopped
  Salt 1 Pinch
  Black pepper To Taste
  Low sodium chicken stock 1⁄2 Cup (8 tbs)
  Dried mission figs 2 , chopped to make 2 ounce
  Chopped scallions 1⁄2 Cup (8 tbs)
Directions

1. Preheat the oven to 375°.
2. Line a baking sheet with foil. Trim the eggplant and halve lengthwise. Cut each half lengthwise into 1/2-inch-thick slices, lay them on the baking sheet and sprinkle them with the oil, ginger, garlic, salt and pepper to taste.
3. Drizzle the chicken stock over the eggplant, scatter the figs on top and bake 30 minutes, or until the figs are golden brown.
4. Top the eggplant with scallions.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Eggplant
Interest: 
Healthy

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Average: 3.9 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 361 Calories from Fat 152

% Daily Value*

Total Fat 17 g26.6%

Saturated Fat 2.6 g13.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 317.5 mg13.2%

Total Carbohydrates 51 g17%

Dietary Fiber 25.2 g100.8%

Sugars 17.7 g

Protein 11 g22.4%

Vitamin A 13.7% Vitamin C 47.4%

Calcium 12.7% Iron 17.6%

*Based on a 2000 Calorie diet

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Chinese Baked Eggplant Recipe