[MC-AllEthnic-Recipes] Asian Sauteed Eggplant with Black Vinegar - 5 pts plus; 9g Carbohydrate; 3g Dietary Fiber

 

Cut the fat by using a nonstick pan and only 1 T. oil.                    

* Exported from MasterCook *

 

                   Sauteed Eggplant with Black Vinegar

 

Recipe By     :Bruce Cost's Asian Ingredients

Serving Size  : 5     Preparation Time :0:00

Categories    : LowCal (Less than 300 cals)     LowerCarbs

                Vegan

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  1 1/4         pounds  Asian eggplant

  3        Tablespoons  Gold Plum "Chinkiang" vinegar -- or other Chinese black vinegar

  2          teaspoons  sugar

     3/4      teaspoon  salt

     1/3           cup  peanut oil

  1           teaspoon  crushed dried red chili pepper

  2        Tablespoons  finely chopped scallions -- green part included

 

Cut the eggplants in half and then into wedges no more than 1/2-inch wide.

Cut the wedges into strips measuring 2-inches by 1/2-inch. Blend the

vinegar, sugar, and salt, and set aside.

 

Heat a skillet over medium-high heat and add the oil. When it is hot, add

the eggplant and cook, stirring constantly, about 5 minutes or until

lightly browned and thoroughly wilted. Add the dried chili pepper and stir

briefly. Add the vinegar mixture and cook another minute or two, until the

liquid is thoroughly absorbed. Stir in the scallions and turn off the

heat. Serve warm or at room temperature.

 

Serves 4 to 6

 

AuthorNote: A simple dish, good hot or at room temperature, this makes

good use of the smoky Chinese black vinegar.

 

Cuisine:

  "Asian"

Source:

  "101 Classic Cookbooks: 501 Classic Recipes, edited by Marvin J.

  Taylor and Clark Wolf, The Fales Library, New York University"

S(Formatted by Chupa Babi):

  "March 2013"

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Per Serving (excluding unknown items): 163 Calories; 14g Fat (75.5%

calories from fat); 1g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg

Cholesterol; 320mg Sodium.  Exchanges: 0 Vegetable; 0 Fruit; 3 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 2140 0 0 0 4714 0

 

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