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Ingredients
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1 teaspoon vegetable oil
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1 Thai chile pepper, or more to taste
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2 cloves garlic, minced
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3 Chinese eggplants, cut into 1-inch cubes, or more to taste
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½ cup water
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1 teaspoon dark soy sauce
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½ teaspoon white sugar
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salt to taste
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1 cup fresh basil leaves, roughly chopped
Directions
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Heat oil in a frying pan over medium heat. Add chile and garlic; cook and stir until garlic is golden, about 1 minute. Add eggplants to the fragrant garlic oil. Stir in water and cover. Cook, stirring every few minutes, until eggplants soften, 5 to 8 minutes.
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Uncover and stir in soy sauce, sugar, and salt. Stir well and continue cooking until all the water has evaporated and eggplant is coated with sauce, about 5 minutes. Add basil leaves and stir once; remove from heat.
Nutrition Facts (per serving)
157 | Calories |
3g | Fat |
32g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings Per Recipe 2 | |
Calories 157 | |
% Daily Value * | |
Total Fat 3g | 4% |
Saturated Fat 1g | 3% |
Sodium 241mg | 10% |
Total Carbohydrate 32g | 12% |
Dietary Fiber 18g | 63% |
Total Sugars 13g | |
Protein 6g | 12% |
Vitamin C 22mg | 24% |
Calcium 91mg | 7% |
Iron 2mg | 11% |
Potassium 1256mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.