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Ingredientes
- 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
- 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.
- Cut 6 basil leaves into thin strips; set aside 2 whole leaves for garnish.
- Cut eggplants into wedges about 1/2-inch wide and 2 1/2 inches long.
- 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.
- 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.
- Spoon sauce in center of a serving plate, arrange eggplant pcs on top, and garnish with whole basil leaves.
- 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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