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Hot Garlic Eggplant

hot garlic eggplant
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Course: Main/Entree
MyPlate: Meat/Protein, Oil/Fat, Vegetables
Type: Recipes
Allergen: Peanuts, Sesame, Soybeans, Wheat
Source: Healthy Living Hawaiʻi Recipes
Servings: 4

Ingredients

  • ½ cup water
  • ½ cup reduced-sodium soy sauce
  • 3 tbsp sugar
  • 2 tbsp white wine vinegar
  • ½ tsp red chili pepper flakes
  • 2 tbsp peanut oil
  • 1 tbsp ginger, peeled & finely chopped
  • 1 tbsp garlic, finely chopped
  • 1 lb ground pork (lean)
  • 2 lbs Japanese eggplant, cut into thin strips
  • 1 tbsp sesame oil

Instructions

  • In a small bowl combine water, soy sauce, sugar, vinegar and chili flakes. Set aside.
  • Heat peanut oil in a wok or saute pan. Add ginger and garlic, saute for 30 seconds. Add ground pork and cook for three minutes until cooked through.
  • Add reserved sauce and simmer for two minutes. Add eggplant and sesame oil and simmer till eggplant is cooked through.

Notes

Canola oil may substitute for peanut oil.
For a lower fat version, use a non-stick pan and ⅓ the amount of oil to sauté ginger/garlic (2 tsp).
Nutrition Facts
Hot Garlic Eggplant
Serving Size
 
1.5 cups
Amount per Serving
Calories
255
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
42.42
mg
14
%
Sodium
 
601
mg
26
%
Potassium
 
337
mg
10
%
Carbohydrates
 
17
g
6
%
Fiber
 
3
g
13
%
Protein
 
13
g
26
%
* Percent Daily Values are based on a 2000 calorie diet.
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