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Ingredients
- 1 x Aubergine, 1 to 1.5 pounds, cut in to 1"x3" strips and soaked in cool water for 15 min. Drain and shake dry.
- 2 x Scallions, cut in 1/2 inch pcs
- 4 x Cloves of garlic, chopped
- 1 x Jalapeno, seeded and minced, optional (I left it out)
- 1 tsp Oil (up to 2)
- 1/4 c. Lite soy sauce
- 1/2 c. Water
- 1 tsp Sugar
- 1 Tbsp. Cornstarch
Directions
- Heat oil in nonstick skillet or possibly wok, and add in aubergine, tossing to coat.
- Cook 2 min uncovered, then add in garlic and onion and cook, covered, till aubergine is limp (about 5 min). Add in sauce ingredients, and cook and stir till thick. Serve over rice.
- The kicker of this recipe, is which it originallly called for 1/2 c. of oil to cook the aubergine in!! We didn't miss it a bit. I als added a few drops of sesame oil before serving, and would try this with a bit of fresh ginger added with the garlic as well. My hubby also agreed which we should try it with chicken in place of the aubergine for a meat dish. I'll verify the ingredients, and post Monday if there is a correction, but it's so simple I'm pretty sure it's correct.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 622g | |
| Calories 238 | |
| Calories from Fat 47 | 20% |
| Total Fat 5.42g | 7% |
| Saturated Fat 0.48g | 2% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 3613mg | 151% |
| Potassium 1141mg | 33% |
| Total Carbs 43.82g | 12% |
| Dietary Fiber 14.5g | 48% |
| Sugars 15.22g | 10% |
| Protein 9.14g | 15% |
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