Real African Dishes: [MC-AllEthnic-Recipes] Asian Eggplant in Ginger Garlic Soy Sauce

Tuesday, August 14, 2012

[MC-AllEthnic-Recipes] Asian Eggplant in Ginger Garlic Soy Sauce - 11g Carbohydrate; 3g Dietary Fiber

* Exported from MasterCook *

Eggplant in Ginger Garlic Soy Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons canola oil
4 Japanese eggplant -- sliced
3 garlic cloves -- minced
1 piece fresh ginger root -- 1-inch long, peeled & minced
1/4 cup water
1/4 cup soy sauce
2 tablespoons rice vinegar
1 1/2 tablespoons sesame oil

Heat the canola oil in a skillet and add the eggplant, garlic, and ginger.
Saute until the eggplant is just softened, about 5 to 12 minutes.

In a small bowl, whisk together the water, soy sauce, rice vinegar, and
sesame oil. Pour mixture over the eggplant and cover. Cook until the
eggplant is tender, about 3 to 5 minutes.

Serves 4

Per serving: Cals 219 (41% fat); Fat 10g; Carbs 33g; Fiber 19g; Protein
7g; Sodium 910mg; Sugar 13g.

AuthorNote: Ginger, garlic, and soy team up to create the perfect savory
soy sauce for eggplant.

Cuisine:
"Asian"
Source:
"Everything Whole Foods Cookbook by Racheal Rappaport"
S(Formatted by Chupa Babi):
"Aug 2012"
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Per Serving (excluding unknown items): 153 Calories; 12g Fat (66.2%
calories from fat); 3g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 1030mg Sodium. Exchanges: 1/2 Vegetable; 2 1/2 Fat; 0 Other
Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0