Japanese-style Eggplant Teriyaki Stir-fry

[Guest guest]

4 unblemished eggplants, skin intact

1 Tbsp seseme oil

2 Tbsp sugar

2 Tbsp shoyu (soy sauce)

1/2 sm. red hot chili pepper, chopped fine

 

Cut the tops off the eggplants and cut in half. Cut again lengthwize so you

have 4 pieces from one eggplant. Cut a tic-tac-toe

mark on the skin, about 2 inches in diameter. Soak in water for 10 minutes

and wipe all excess moisture off. Heat seseme

oil on medium-high heat and cook eggplants, skin-side up, for about 2-3

minutes. Turn it over and cook an additional

minute. Mix sugar, chopped chili pepper, and shoyu, and pour on the

eggplants. Coat well, serve hot or cold. 4 pieces = 1

serving. This recipe is for 4 servings. This dish is very tasty, and I

usually serve it over hot pasta. Goes great with

Japanese style rice (Not Uncle Ben's or Minute Rice! blahhh~!!)

 

Recipe serves 4.

 

Per serving:

 

Calories: 180 kcal

Fat Cals: 38 kcal

Fat: 4 g

Saturated fat: 1 g

Sodium: 504 mg

Carbohydrates: 35 g

Dietary Fiber: 12 g

Protein: 6 g

Vitamin A: 19%

Vitamin C: 21%

Calcium: 4%

Iron: 8%