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Ingredients
- 1/2 bn Fresh cilantro, stems trimmed
- 5 Tbsp. Canned low-salt chicken broth
- 2 x Green onions, minced
- 2 lrg Garlic cloves
- 1 sm Jalapeno chili, minced
- 1 Tbsp. Chopped peeled fresh ginger
- 4 Tbsp. Peanut oil
- 1 x Eggplant, cut lengthwise into 3/4-inch wide slices and slices cut crosswise into 3/4-inch-wide strips (1 1/4-lb.)
- 1 Tbsp. Soy sauce
Directions
- Combine cilantro, 1 Tbsp. broth, green onions, garlic, chili and ginger in processor and puree till paste forms.
- Heat 2 Tbsp. oil in heavy large nonstick skillet over high heat till very warm. Add in half of eggplant. Cover skillet and cook till eggplant is tender and beginning to brown, turning once, about 5 min. Transfer to paper towels. Repeat with remaining 2 Tbsp. oil and remaining eggplant.
- Add in cilantro paste and soy sauce to skillet and stir over medium-high heat 2 min. Return eggplant to skillet and add in remaining 4 Tbsp. broth. Stir till sauce thickens and boils and eggplant is heated through, about 3 min. Season with salt and pepper.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 551g | |
| Calories 601 | |
| Calories from Fat 488 | 81% |
| Total Fat 55.26g | 69% |
| Saturated Fat 9.39g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 938mg | 39% |
| Potassium 1060mg | 30% |
| Total Carbs 26.4g | 7% |
| Dietary Fiber 13.6g | 45% |
| Sugars 9.86g | 7% |
| Protein 6.9g | 11% |
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