* Exported from MasterCook *
Ken Hom's Braised Spicy Eggplant
Recipe By : Ken Hom
Serving Size : 4 Preparation Time :0:00
Categories : Beans 1 Point Per Serving
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound eggplants
2 teaspoons salt
1 tablespoon canola oil
1 tablespoon garlic -- minced
1 tablespoon ginger -- minced
2 tablespoons scallions -- finely chopped
2 tablespoons soy sauce -- dark
1 teaspoon chili sauce -- or 1 diced red chile
1 tablespoon black bean sauce
1 tablespoon sugar
1 1/3 cups water
2 teaspoons scallions -- optional, chopped
This is a garlicky, spicy eggplant dish. Roll-cut the chinese eggplants or, if using
the regular large variety, trim and cut them into 1-inch cubes. Sprinkle the cubes
with salt and leave in a sieve to drain for 20 minutes, then rinse under cold
running water and pat them dry with paper towels.
Heat a wok or large skillet to a moderate heat. Add the oil and let it heat
up for a few seconds, then add the eggplant, garlic, ginger and scallions and
stir-fry for 1 minute, until they are thoroughly mixed together. Now add the rest of
the ingredients except for the scallions.
Turn the heat down and cook, uncovered, for 10 to 15 minutes, until the
eggplant is tender, stirring occasionally. Return the heat to high and continue
to stir until the liquid has been reduced and has thickened slightly. Turn the
mixture onto a serving dish and garnish with the chopped scallion tops.
Description:
"1 Point Per Serving"
Source:
"Jenn"
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Per serving: 85 Calories (kcal); 4g Total Fat; (38% calories from fat); 2g Protein;
12g Carbohydrate; 0mg Cholesterol; 1634mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates
NOTES : JENN'S LOWER FAT NOTE: If you eliminate the oil this is a ZERO POINT MEAL.