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TARA BURNELL: "Fantastic!! A nice and different way to incorpora…" Read More
8Ingredients
20Minutes
70Calories
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Ingredients
US|METRIC
6 SERVINGS
- 3 Japanese eggplants (washed & unpeeled)
- 1 Tbsp. rice vinegar
- 1/2 Tbsp. chili garlic sauce (like Tuong Ot Toi Viet-Nam)
- 1/2 Tbsp. sesame oil (100% pure)
- 2 tsp. low sodium soy sauce
- 1 tsp. fish sauce
- 1 tsp. granulated sugar
- 2 green onions (green parts only, finely chopped and divided in half)
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NutritionView More
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70Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories70Calories from Fat10 |
| % DAILY VALUE |
| Total Fat1g2% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium160mg7% |
| Potassium550mg16% |
| Protein3g |
| Calories from Fat10 |
| % DAILY VALUE |
| Total Carbohydrate15g5% |
| Dietary Fiber7g28% |
| Sugars6g |
| Vitamin A2% |
| Vitamin C10% |
| Calcium4% |
| Iron2% |
* 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)
TARA BURNELL a year ago
Fantastic!! A nice and different way to incorporate eggplant into a vegetable stir fry side dish that is not mushy simply make this eggplant as instructed and place on top of the veggie stir fry to serve