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Ingredientes
- Canola oil
- 2 lrg Red onions, sliced
- 4 lrg Banana leaves (parchment paper and/or possibly aluminum foil Would work)
- 1 x Eggplant, sliced and grilled
- 3 c. Cooked jasmine rice (other rices would work)
- 1/2 c. Thai basil leaves
- 2 x Tomatoes, sliced
- 4 x Stingray wings -, (6 ounce ea)
- 1/4 c. Sliced scallion Salt and black pepper to taste Chili Paste, see * Note
Direcciones
- In a warm saute/fry pan, add in a little oil and caramelize the onions. Check for seasoning. Fold a banana leaf in half and place a small amount of onions and 1 slice of eggplant on one half then top with a small mound of rice. Top this with basil then seasoned tomato slices followed by another slice of eggplant. Place Stingray on top. Smooth Chili Paste on top of Stingray. Garnish with scallions. Fold up banana leaf and secure with a skewer. Repeat process for the remaining banana leaves. Bake at 350 for 20 min.
- This recipe yields 4servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 410g | |
| Recipe makes 4 servings | |
| Calories 632 | |
| Calories from Fat 13 | 2% |
| Total Fat 1.5g | 2% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 831mg | 24% |
| Total Carbs 141.95g | 38% |
| Dietary Fiber 8.1g | 27% |
| Sugars 16.86g | 11% |
| Protein 12.58g | 20% |
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