Cut the fat by using a nonstick pan and only 1 T. oil.
* Exported from MasterCook *
Sauteed Eggplant with Black Vinegar
Recipe By :Bruce Cost's Asian Ingredients
Serving Size : 5 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds Asian eggplant
3 Tablespoons Gold Plum "Chinkiang" vinegar -- or other Chinese black vinegar
2 teaspoons sugar
3/4 teaspoon salt
1/3 cup peanut oil
1 teaspoon crushed dried red chili pepper
2 Tablespoons finely chopped scallions -- green part included
Cut the eggplants in half and then into wedges no more than 1/2-inch wide.
Cut the wedges into strips measuring 2-inches by 1/2-inch. Blend the
vinegar, sugar, and salt, and set aside.
Heat a skillet over medium-high heat and add the oil. When it is hot, add
the eggplant and cook, stirring constantly, about 5 minutes or until
lightly browned and thoroughly wilted. Add the dried chili pepper and stir
briefly. Add the vinegar mixture and cook another minute or two, until the
liquid is thoroughly absorbed. Stir in the scallions and turn off the
heat. Serve warm or at room temperature.
Serves 4 to 6
AuthorNote: A simple dish, good hot or at room temperature, this makes
good use of the smoky Chinese black vinegar.
Cuisine:
"Asian"
Source:
"101 Classic Cookbooks: 501 Classic Recipes, edited by Marvin J.
Taylor and Clark Wolf, The Fales Library, New York University"
S(Formatted by Chupa Babi):
"March 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 163 Calories; 14g Fat (75.5%
calories from fat); 1g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 320mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates.
Nutr. Assoc. : 0 2140 0 0 0 4714 0
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