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Ingredients
- 1 x Eggplant(1&1/2 lbs)
- 2 x Fresh jalapenos, (3" each),seeded/cho
- 4 x Cloves garlic, chopped
- 1 lrg Green onion, minced in 1/2" pieces.
- 1/2 c. Oil
- 1/4 c. Soy sauce
- 1/2 c. Water
- 1/2 tsp White pepper (to 1 tsp)
- 1 tsp Sugar
- 1 Tbsp. Cornstarch
Directions
- Cut eggplant into 1"x 3" julienne pieces. Soak in ice water for 15 minutes. Drain eggplant and dry with paper towels. Heat wok, add in oil. Add in eggplant, stir to coat with oil, cover and cook 2 minutes. Uncover and continue cooking for 2 minutes. Add in minced peppers, garlic, green onion, and cook till eggplant is tender (20 to 30 minutes.) Pcs must be completely limp before sauce is added. Stir sauce ingredients together and add in to eggplant. Stir till thick. Remove to serving dish. Serve just hot or possibly at room temp. for optimum taste.
- [I have made this a few times with varying success. If I get good, very warm jalapenos, the dish is wonderful and VERY warm-spicy. It can be made with 1 jalapeno and less white pepper for those who do not want it so warm. I did not find a mildly spicy dish though to be satisfying.]
- Judy Chen
- NOTES : In response to the request for "eggplant in a spicy garlic sauce", IL.Eckhardt.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1069g | |
| Calories 1247 | |
| Calories from Fat 977 | 78% |
| Total Fat 110.66g | 138% |
| Saturated Fat 8.36g | 33% |
| Trans Fat 2.81g | |
| Cholesterol 0mg | 0% |
| Sodium 3619mg | 151% |
| Potassium 1936mg | 55% |
| Total Carbs 63.93g | 17% |
| Dietary Fiber 26.4g | 88% |
| Sugars 23.4g | 16% |
| Protein 12.71g | 20% |
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