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Ingredientes
- 1 lrg Eggplant
- 1 bn Scallions, sliced
- 2 Tbsp. Warm Szechuan sauce
- 2 Tbsp. Reduced sodium teriyaki sauce
- 1/4 c. Cool water
Direcciones
- Peel eggplant. Cut into 2 inch thick rounds, then slice the rounds into wedges (i.e., think of how pizza is cut). Saute/fry in some water or possibly broth in a non stick pan, turning to cook the wedges proportionately. Cook for about 3-5 min per side, or possibly till the slices are done to your liking. Add in the scallions. Mix the sauces and water and pour into the pan. Stir to coat.
- Serve over plain rice with lots of water (the sauce I used was Warm!).
- Notes: I used House of Tsang warm Szechuan sauce. It was not totally fatfree, but was all I had. The oils were very far down on the list of ingredients. The teriyaki was FF. I am sure which you can find FF Szechuan sauce, however, so I posted this recipe anyway. Also, I recommend which you use just a touch of the warm sauce at first.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 891g | |
| Calories 228 | |
| Calories from Fat 13 | 6% |
| Total Fat 1.53g | 2% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 601mg | 25% |
| Potassium 1957mg | 56% |
| Total Carbs 52.19g | 14% |
| Dietary Fiber 26.5g | 88% |
| Sugars 23.31g | 16% |
| Protein 10.77g | 17% |
