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Japanese Eggplant with Ginger and Scallions
THINGS I MADE TODAY10Ingredients
30Minutes
140Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. canola oil
- 3 garlic cloves (minced)
- 2 Tbsp. ginger (minced)
- 2 jalapeños (chopped)
- 3 scallions (large, chopped, green and white parts divided)
- 1 1/2 lb. Japanese eggplant (sliced into thin rounds)
- 3 Tbsp. soy sauce
- 4 Tbsp. rice wine vinegar
- 1 Tbsp. sugar
- 1 Tbsp. cornstarch
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NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories140Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium680mg28% |
| Potassium490mg14% |
| Protein3g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber6g24% |
| Sugars7g |
| Vitamin A4% |
| Vitamin C15% |
| Calcium4% |
| 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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