Spicy Eggplant

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Portfolio Diet Score: 2.5 points per serving

  • Nuts & Seeds: 1 point
  • Viscous Fibre: 0.5 point
  • Oils (MUFAs): 1 point

Nutrition Information

Calories174 kcalMonounsaturated Fat7.1 g
Protein3.9 gPolyunsaturated Fat3.3 g
Bean Protein0 gTotal Carbohydrate10.0 g
Soy Protein0 gDietary Fibre5.5 g
Fat12.0 gViscous Fibre1.6 g
Saturated Fat1.0 g
(1 serving – 215 g): 1/4 recipe
Difficulty: Intermediate Prep Time 15 min Cook Time 13 min Total Time 28 mins Servings: 4 Calories: 174 kcal (per serving)

Description

Portfolio Diet Score: 2.5 points per serving

  • Nuts & Seeds: 1 point
  • Viscous Fibre: 0.5 point
  • Oils (MUFAs): 1 point

Ingredients

Instructions

  1. In a bowl, whisk together the first 7 ingredients to form a smooth sauce.

  2. Slice eggplants into quarters lengthwise, then cut them crosswise into 3-inch pieces.

  3. 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.

  4. 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.
Keywords: Nuts & Seeds, Viscous Fibre, Oils (MUFAs)

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