Stir-Fried Eggplant
Recipe Type:
Vegetarian
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
17.65 oz
eggplant
4 cloves
garlic
2 tsp
Ginger
3 tbsp
soy sauce
2 tbsp
sesame oil
2 tbsp
vegetable oil
4 stalks
Green Onions
1 tsp
red chili flakes
1 tsp
Salt
Directions
Step 1
Cut the eggplant into thin slices or cubes.
Step 2
Mince the garlic and ginger.
Step 3
Heat vegetable oil in a pan or wok over medium heat.
Step 4
Add the minced garlic, ginger, and red chili flakes to the pan. Stir-fry for 1 minute.
Step 5
Add the sliced or cubed eggplant to the pan. Stir-fry for 8-10 minutes, or until the eggplant is tender.
Step 6
Add soy sauce, sesame oil, and salt to the pan. Stir-fry for another 2 minutes.
Step 7
Garnish with chopped green onions and serve hot.
Nutrition Facts
Fat:
6 g
(54
kcal)
Protein:
5 g
(20
kcal)
Carbohydrates:
20 g
(80
kcal)
| Calories | 6.615 kcal | 0.33% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.1764 g | 0% |
| Saturated Fat | 0.0441 g | 0.04% |
| Fat | 0.2646 g | 0.19% |
| Carbohydrates | 0.882 g | 0.18% |
| Sodium | 35.28 mg | 7.06% |
| Fibers | 0.3528 g | 0.93% |
| Sugars | 0.3528 g | 0% |
| Protein | 0.2205 g | 0.26% |
| Vitamin C | 0.6615 mg | 0.74% |
| Calcium | 0.1764 mg | 0.04% |
| Iron | 0.2646 mg | 0.05% |
| Potassium | 17.64 mg | 3.53% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.441 mg | 33.92% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.2646 mg | 1.76% |
| Zinc | 0.1764 mg | 0.04% |
| Selenium | 0.0882 mcg | 0.02% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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