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13Ingredients
50Minutes
240Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup soy sauce
- 2 Tbsp. balsamic vinegar (or Chinkiang, Chinese black vinegar)
- 2 Tbsp. shaoxing
- dry sherry
- 1 Tbsp. sugar
- 1 tsp. crushed red chile flakes
- 1 tsp. kosher salt
- 4 Japanese eggplants (medium, sliced 2" thick crosswise and cut into 6 wedges)
- 2 Tbsp. canola oil
- 10 cloves garlic (minced)
- 1 piece ginger (peeled and minced)
- 1 tsp. sesame oil
- 1/4 cup scallions (minced)
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium1510mg63% |
| Potassium1170mg33% |
| Protein6g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate37g12% |
| Dietary Fiber14g56% |
| Sugars14g |
| Vitamin A8% |
| Vitamin C20% |
| Calcium8% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Sonia 6 years ago
Roasted the garlic first and added some julienned carrot for a colourful mix. Served on top of black rice and since I had no scallion, I topped with toasted sesame seeds. Will make it again. Delicious.