1 pt. Braised Spicy Eggplant
Source of Recipe
Ken Hom (Shared by Jenn)
Recipe Introduction
This is a garlicky, spicy eggplant dish.
List of Ingredients
1 pound eggplants
2 teaspoons salt
1 tablespoon oil
1 tablespoon garlic -- minced
1 tablespoon ginger -- minced
2 tablespoons scallions -- finely chopped
2 tablespoons soy sauce -- dark
1 teaspoon chili sauce -- or 1 diced red chile
1 tablespoon black bean sauce
1 tablespoon sugar
1 1/3 cups water
2 teaspoons scallions -- optional, choppedRecipe
Roll-cut the chinese eggplants or, if using the regular large variety, trim and cut them into 1-inch cubes. Sprinkle the cubes with salt and leave in a sieve to drain for 20 minutes, then rinse under cold running water and pat them dry with paper towels.
Heat a wok or large skillet to a moderate heat. Add the oil and let it heat up for a few seconds, then add the eggplant, garlic, ginger and scallions and stir-fry for 1 minute, until they are thoroughly mixed together. Now add the rest of the ingredients except for the scallions.
Turn the heat down and cook, uncovered, for 10 to 15 minutes, until the eggplant is tender, stirring occasionally. Return the heat to high and continue to stir until the liquid has been reduced and has thickened slightly. Turn the mixture onto a serving dish and garnish with the chopped scallion tops.
Serves 4.
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Per serving: 85 Calories (kcal); 4g Total Fat; (38% calories from fat); 2g Protein;
12g Carbohydrate; 0mg Cholesterol; 1634mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates
NOTES : JENN'S LOWER FAT NOTE: If you eliminate the oil this is a ZERO POINT MEAL.
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