eggplant with garlic recipes
very tasty, soft eggplant, but also a very oily dish. the fact that any eggplant soaks up oil like a sponge.
Servings: 2
Calories: 429kcal
Equipment
- skillet
Ingredients
- 3 tablespoons canola oil
- 3 eggplants halved lengthwise and cut into 1 inch half moons
- 1 cup water
- 1 tablespoon crushed red pepper flakes
- 3 tablespoons garlic powder
- 2 teaspoons white sugar
- 1 teaspoon cornstarch
- 2 tablespoons light soy sauce
- 2 tablespoon scallions
Instructions
- mix sugar, cornstarch, soy sauce in a bowl until sugar and cornstarch have dissolved.
- Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed.
- Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.
- Sprinkle in scallions.
Nutrition
Calories: 429kcal | Carbohydrates: 55g | Protein: 11g | Fat: 22g | Saturated Fat: 2g | Sodium: 1034mg | Potassium: 1755mg | Fiber: 22g | Sugar: 29g | Vitamin A: 218IU | Vitamin C: 16mg | Calcium: 71mg | Iron: 3mg