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Ingredientes
- 2 Tbsp. Oil
- 1 tsp Garlic (minced)
- 3 sm Chilies (minced finely)
- 1 lrg Purple eggplant (1 inch cubes)
- 4 Tbsp. Vegetable stock
- 1/2 x Sweet pepper
- 1 tsp Yellow bean sauce
- 1 Tbsp. Light soy sauce
- 1 tsp Sugar
- 20 x Red basil leaves
Direcciones
- Heat oil and fry garlic and chilies. Add in eggplant and stock and simmer till eggplant is soft. Add in the remaining ingredients.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 972g | |
| Calories 497 | |
| Calories from Fat 257 | 52% |
| Total Fat 29.13g | 36% |
| Saturated Fat 2.32g | 9% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 1203mg | 50% |
| Potassium 2112mg | 60% |
| Total Carbs 59.51g | 16% |
| Dietary Fiber 26.6g | 89% |
| Sugars 27.91g | 19% |
| Protein 11.0g | 18% |
