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Add a photoSimple veggie dish made tasty that even kids would like it.
Ingredients
- 4 medium Filipino eggplant, stems trimmed and cut into 2-inch chunks
- 4 to 5 cloves garlic
- 1 Thai chili peppers, minced
- 1/2 cup vinegar
- 1/4 cup soy sauce
- 4 tablespoons oil
- salt and pepper to taste
Directions
- In a wide pan over medium heat, heat about 3 tablespoons of the oil. Add eggplant and cook until lightly browned. Remove from pan and drain on paper towels.
- In the pan, heat the remaining 1 tablespoon oil.
- Add garlic and chili peppers and cook, stirring regularly, until softened and aromatic.
- Add soy sauce and vinegar and bring to a boil.
- Add eggplant and cook, covered, for about 4 to 5 minutes or until tender.
- Season with salt and pepper to taste. Serve hot.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 282g | |
| Calories 571 | |
| Calories from Fat 483 | 85% |
| Total Fat 54.63g | 68% |
| Saturated Fat 4.07g | 16% |
| Trans Fat 1.4g | |
| Cholesterol 0mg | 0% |
| Sodium 3605mg | 150% |
| Potassium 379mg | 11% |
| Total Carbs 12.74g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 3.42g | 2% |
| Protein 5.36g | 9% |
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Comments
April 18, 2014Interesting, I will try it with eggplant I find in the local US grocery.
April 12, 2014This looks great, my son loves eggplant. I cant wait to try this. I have never had Filipino eggplant, is it much different from regular eggplant?
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