Eggplant in Ginger Garlic Soy Sauce - 11g Carbs, 3g Fiber
Recipe By:
Serving Size: 4
Preparation Time: 0:00
Categories: LowCal (Less than 300 cals) LowerCarbs
Vegan
2 tablespoons canola oil
4 Japanese eggplant -- sliced
3 garlic cloves -- minced
1 piece fresh ginger root -- 1-inch long, peeled & minced
1/4 cup water
1/4 cup soy sauce
2 tablespoons rice vinegar
1 1/2 tablespoons sesame oil
Heat the canola oil in a skillet and add the eggplant, garlic, and ginger. Saute until the eggplant is just softened, about 5 to 12 minutes.
In a small bowl, whisk together the water, soy sauce, rice vinegar, and sesame oil. Pour mixture over the eggplant and cover. Cook until the eggplant is tender, about 3 to 5 minutes.
Serves: 4
Per serving: Cals 219 (41% fat); Fat 10g; Carbs 33g; Fiber 19g; Protein 7g; Sodium 910mg; Sugar 13g.
Author Note: Ginger, garlic, and soy team up to create the perfect savory soy sauce for eggplant.
Cuisine: "Asian"
Source: "Everything Whole Foods Cookbook by Racheal Rappaport"
S(Formatted by Chupa Babi): "Aug 2012"
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Per Serving (excluding unknown items): 153 Calories; 12g Fat (66.2%
calories from fat); 3g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1030mg Sodium
Exchanges: 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates
