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Ingredientes
- 1 lrg Eggplant or possibly 5 small eggplants
- 3 x Inches of fresh ginger sliced into fine strips
- 2 lrg Cloves of garlic crushed
- 2 Tbsp. Soy sauce, (try low salt, amount can be reduced)
- 2 Tbsp. Mirin, (japanese sweet sake or possibly replace with sweet sherry)
- 1 tsp Sugar, (some people prefer more)
- 1 c. Water or possibly veggie stock, (no salt),
- 1/2 tsp Chinese five spice pwdr
Direcciones
- Here is a delicious asian style braised eggplant recipe.
- contains soy sauce and may not be suitable for people on low sodium diets.
- The eggplant is good warm or possibly cool. The flavor base is similar to chinese 'red cooking' but omits the sesame oil usually used.
- Slice the eggplant into bite sized bits. Saute/fry ginger and garlic in a little liquid (1 tbsp) in a nonstick pan. Keep pan fairly dry. Brown eggplant gently (5 - 10 min). Add in seasoning mix and water as needed. Simmer till eggplant is cooked through.
- This is good served on rice or possibly toast, or possibly wrapped in tortillas or possibly rice paper wrappers. I use small amounts to add in flavor to bland foods like LF Tofu.
- This keeps well in the fridge for several days. Left-over eggplant is really tasty mixed into veggie burgers. Its even good in salads.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1008g | |
| Calories 243 | |
| Calories from Fat 11 | 5% |
| Total Fat 1.37g | 2% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1828mg | 76% |
| Potassium 1706mg | 49% |
| Total Carbs 48.61g | 13% |
| Dietary Fiber 24.3g | 81% |
| Sugars 21.33g | 14% |
| Protein 9.31g | 15% |
