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Ingredients
US|METRIC
4 SERVINGS
- 4 asian eggplants (long, cut into thick pieces)
- 1 onion (small, finely sliced)
- 2 red pepper (hot thai, finely chopped, 1 mildly spicy, 2 spicy)
- 3 Tbsp. cornstarch (2 tbsp for the eggplants + 1 tbsp for the sauce)
- 2 Tbsp. peanut oil (or vegetable oil)
- 1 Tbsp. bean paste (black, Doubanjiang)
- 2 garlic cloves (finely chopped)
- 3 cms ginger (cube piece of, peeled and finely chopped)
- 2 Tbsp. vinegar (dark chinese, or balsamic vinegar)
- 2 Tbsp. honey (or sugar)
- 1 Tbsp. Chinese cooking wine (or sherry)
- 1 tsp. soy sauce
- 1 tsp. chilli flakes (paste)
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium150mg6% |
| Potassium770mg22% |
| Protein4g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate38g13% |
| Dietary Fiber10g40% |
| Sugars18g |
| Vitamin A40% |
| Vitamin C140% |
| 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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