Chinese Baked Eggplant
|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|
|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)|
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.
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