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Receta Eggplant Sambal (Sambal Terong)

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Raciónes: 4

Ingredientes

Cost per serving $0.77 view details
  • SPICE PASTE
  • 2 tsp dry shrimp
  • 2 x walnut-size shallots
  • 4 x garlic cloves
  • 3 x fresh red jalapeno chiles seeded
  • 1/4 c. water
  • 8 x fresh basil leaves
  • 3/4 lb Asian eggplants
  • 4 Tbsp. veg. oil
  • 1/2 c. unsweetened coconut lowfat milk
  • 2 Tbsp. hoisin sauce
  • 1 tsp sugar
  • 1/4 tsp salt
  • 3/4 c. water

Direcciones

  1. Soak dry shrimp in hot water to cover till softened, about 20 min; drain. Place in a blender with remaining spice paste ingredients and process till, smooth.
  2. Cut 6 basil leaves into thin strips; set aside 2 whole leaves for garnish.
  3. Cut eggplants into wedges about 1/2-inch wide and 2 1/2 inches long.
  4. Place a wok over medium-low heat till warm. Add in 2 Tbsp. oil, swirling to coat sides. Add in spice paste and cook, stirring, till fragrant, 6 to 8 min. Add in basil strips, coconut lowfat milk, hoisin sauce. sugar, and salt to taste. Place in a bowl.
  5. Place a wok over medium-high heat till warm. Add in remaining 2 Tbsp. oil and eggplant wedges; stir-fry till pcs are brown on outside, 3 to 4 min, then add in water. Reduce heat to medium; simmer, covered, till tender-crisp, 5 to 6 min.
  6. Spoon sauce in center of a serving plate, arrange eggplant pcs on top, and garnish with whole basil leaves.
  7. This recipe yields 4 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 162g
Recipe makes 4 servings
Calories 183  
Calories from Fat 139 76%
Total Fat 15.8g 20%
Saturated Fat 2.63g 11%
Trans Fat 0.35g  
Cholesterol 4mg 1%
Sodium 283mg 12%
Potassium 203mg 6%
Total Carbs 10.2g 3%
Dietary Fiber 3.1g 10%
Sugars 5.2g 3%
Protein 1.82g 3%
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