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Add a photoServings: 1
Ingredients
- 1 lrg eggplant
- 1 bn scallions sliced
- 2 Tbsp. Warm Szechuan sauce
- 2 Tbsp. reduced sodium teriyaki sauce
- 1/4 c. cool water
Directions
- 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 558g | |
| Calories 148 | |
| Calories from Fat 7 | 5% |
| Total Fat 0.89g | 1% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 594mg | 25% |
| Potassium 1190mg | 34% |
| Total Carbs 33.18g | 9% |
| Dietary Fiber 15.1g | 50% |
| Sugars 15.47g | 10% |
| Protein 7.4g | 12% |
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