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.
- 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
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.
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