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11Ingredients
25Minutes
170Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 inches ginger (nub of, peeled and minced)
- 1 eggplant (cubed)
- 1 head bok choy (sliced, stems and greens seperated)
- 1 bunch scallions (about 1/2 cup diced, white and light green parts only)
- 2 Tbsp. tamari
- 2 Tbsp. sesame oil
- 2 tsp. maple syrup
- 1 Tbsp. rice wine vinegar
- 4 Tbsp. water
- 1 tsp. hot sauce (Siracha)
- 2 Tbsp. sesame seeds (toasted)
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium680mg28% |
| Potassium960mg27% |
| Protein8g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber8g32% |
| Sugars8g |
| Vitamin A190% |
| Vitamin C170% |
| Calcium30% |
| Iron20% |
* 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(2)
Stewart 2 years ago
Very tasty but on the plain side. Basically a sesame soy sauce flavor profile & not at all spicy. If you like it spicy/hot you're going to have to kick it up by adding more hot sauce or red pepper flakes. I did like the combination of eggplant & bok choy & I put it over bulgar cooked in vegetable broth. I'll probably make it again w/ a little doctoring up.
Daniel Feldman 2 years ago
a very simple dish really, and the flavors go very nicely together. The prep took me a lot of time, I guess because I added the step of bleeding the eggplant to remove unwanted bitterness. and despite doing that, the dish cooked off a lot of water into a final stew. There is a lot of water in eggplant and bok choy, about 50%. I didn't realize I would need a much deeper pot for all of the bok choy, so I had to transfer it. But definitely a nice dish I will likely do again