Steamed Eggplant with Sichuan Spicy Sauce
65
Very easy eggplant with Chinese-style sauce.
5
1 lb. eggplant
1/2 tablespoon chili oil
3 tablespoon soy sauce
1½ tablespoon Balsamic vinegar
3/4 tablespoon sugar
1/4 teaspoon ground Sichuan peppercorn
½ tablespoon grated ginger
½ tablespoon minced garlic
½ tablespoon sesame oil
1/2 tablespoon chili oil
3 tablespoon soy sauce
1½ tablespoon Balsamic vinegar
3/4 tablespoon sugar
1/4 teaspoon ground Sichuan peppercorn
½ tablespoon grated ginger
½ tablespoon minced garlic
½ tablespoon sesame oil
Peel and cut the eggplant into 2-inch strips about ½-inch thick. Put in a plate in not more than 2 layers, steam for 10 to 15 minutes.
Mix chili oil, soy sauce, Balsamic Vinegar, sugar, ground Sichuan peppercorn, grated ginger, minced garlic and sesame oil.
Pour sauce over eggplant.
Garnish with chopped green onions, cilantro, or parsley.
Nutritions
Calories
68
Sodium
604mg
25% DV
Fat
2g
3% DV
Protein
1g
2% DV
Carbs
4g
1% DV
Fiber
0.7g
2% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat
0.87g
4%
Polysaturated Fat
0.64g
4%
Monosaturated Fat
0.65g
4%
Cholesterol
0.41mg
0%
Sodium
604mg
25%
Potassium
77mg
2%
Protein
1g
2%
% DAILY VALUE*
Total Carbohydrate
Fiber
0.7g
2%
Sugar
3g
6%
Vitamin A
4IU
0%
Vitamin B6
0.16mg
8%
Vitamin C
0.7mg
1%
Calcium
7mg
0%
Iron
0.45mg
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
