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Hunan Eggplant

chef.tim.lee's picture
Ingredients
  Eggplant 1 Pound, peeled
  Vegetable broth/Water 2 Tablespoon, canned
  Lemon juice 1 Tablespoon
  Dark sesame oil 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Green onions 1 Tablespoon, thinly sliced
  Red pepper 3⁄4 Teaspoon, crushed
Directions

MAKING
1. Cut the eggplant into crosswise slices and steam them, covered, for five minutes until they turn tender
2. In a small saucepan, combine the broth, lemon juice, sesame oil, sugar, garlic cloves and salt and bring it all to a boil

SERVING
3. Divide the eggplant between two plates, drizzle two tablespoons of sauce on each of them
4. Sprinkle green onions and crushed red pepper before serving

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Boiled
Dish: 
Dry Curry
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
2

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 94 Calories from Fat 26

% Daily Value*

Total Fat 3 g4.4%

Saturated Fat 0.42 g2.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 155.2 mg6.5%

Total Carbohydrates 17 g5.7%

Dietary Fiber 8.2 g32.9%

Sugars 7 g

Protein 3 g5.6%

Vitamin A 8.4% Vitamin C 26.4%

Calcium 3.5% Iron 4.4%

*Based on a 2000 Calorie diet

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Hunan Eggplant Recipe