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Ingredients
½ cup chopped green onions
2 large cloves garlic, minced
2 tablespoons vegetable oil
1 one-pound eggplant, peeled and cut in strips 3 inches long and ½ inch wide
½ cup chicken broth
1 to 2 teaspoons soy sauce
Nutritional analysis per serving (3 servings)
13 grams carbs; 1 milligram cholesterol; 146 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 5 grams fiber; 209 milligrams sodium; 3 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sauté onions and garlic in hot oil for 2 minutes.
- Step 2
Arrange eggplant in single layer in skillet. Cook about 4 minutes, turning to brown lightly on both sides.
- Step 3
Add broth and soy sauce; cover and simmer about 15 minutes, until eggplant is tender.
Private Notes
Comments
Adding about a half inch of ginger gives a nice kick.