Portfolio Diet Score: 2.5 points per serving
- Nuts & Seeds: 1 point
- Viscous Fibre: 0.5 point
- Oils (MUFAs): 1 point
Nutrition Information
| Calories | 174 kcal | Monounsaturated Fat | 7.1 g |
| Protein | 3.9 g | Polyunsaturated Fat | 3.3 g |
| Bean Protein | 0 g | Total Carbohydrate | 10.0 g |
| Soy Protein | 0 g | Dietary Fibre | 5.5 g |
| Fat | 12.0 g | Viscous Fibre | 1.6 g |
| Saturated Fat | 1.0 g |
Spicy Eggplant
Description
Portfolio Diet Score: 2.5 points per serving
- Nuts & Seeds: 1 point
- Viscous Fibre: 0.5 point
- Oils (MUFAs): 1 point
Ingredients
Instructions
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In a bowl, whisk together the first 7 ingredients to form a smooth sauce.
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Slice eggplants into quarters lengthwise, then cut them crosswise into 3-inch pieces.
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Heat a wok or fry pan over high heat. Add the oil, garlic, ginger, chili peppers, and half of the green onions. Stir-fry a few seconds before adding the eggplant.
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Reduce heat, add the sauce and cover the eggplant, allowing it to simmer for 10 mins. Garnish with remaining green onions.
Note
- Stores well in the fridge for up to three days.
- Does not store well in the freezer once cooked.
Nuts & Seeds, Viscous Fibre, Oils (MUFAs)
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