1 pt. Hot and Spicy Eggplant
Source of Recipe
internet
Recipe Introduction
original poster's note: This recipe calls for the use of any small Asian eggplants, peeling not needed.
Served with quick cooking brown rice and steamed carrots and snow peas.
List of Ingredients
Sauce
4 medium cloves of garlic, minced
1 Tbsp. minced fresh ginger
2 Tbsp. soy sauce
1 Tbsp. dark sesame oil
2 Tsp. balsamic vinegar
2 Tsp. rice vinegar
2 Tsp. hot chili oil or to taste
Pinch of sugar
6 small Japanese or Chinese eggplants, cut crosswise in thirds then quartered lenghtwise.
2 medium scallions, white and light parts, choppedRecipe
Make sauce: In medium bowl, combine garlic, and ginger: whisk in soy sauce, sesame oil, both vinegars, chili oil and sugar. Set aside. In large saucepan fitted with steamer basket, bring 2 inches of water to a boil over high heat. Add eggplants, cover and steam until tender, 4 to 6 min. Add eggplants to bowl with sauce and toss to coat Divide among serving dishes, sprinkle with scallions and serve.
Makes 4 servings:
Per serving 76 CAL, 2 G protein, 4G Total Fat, (1 G sat fat), 3 G fiber
Using 80 calories on the slide I came out with 1 point p/serving.
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