VT indonesian eggplant stew

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* Exported from MasterCook *

 

Indonesian Eggplant Stew

 

Recipe By :Vegetarian Times Low-Fat & Fast

Serving Size : 6 Preparation Time :0:00

Categories : Asian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Asian eggplants (4 medium)

1 tablespoon kecap manis

or sweetened soy sauce, see tip

2 tablespoons soy sauce

1/2 cup vegetable broth

1/4 cup coconut milk

1 teaspoon canola oil

2 medium shallots -- chopped (2/3 cup)

1 cup thinly sliced onion

1 tablespoon minced fresh gingerroot

1/2 teaspoon red pepper flakes

2 teaspoons minced garlic

2 tablespoons minced cilantro

3 cups hot cooked rice -- (3 to 4 cups)

 

1. Slice the unpeeled eggplants crosswise into 2-inch pieces. Then cut each

piece lengthwise into fingers. (If the segments are more than 1 1/2 inches

thick, cut them in half again lengthwise.)

 

2. In a small bowl, mix together the kecap manis, soy sauce, broth, and coconut

milk; set aside.

 

3. In a large wok or skillet, heat the oil over medium heat. Add the shallots,

onion, ginger, red pepper flakes, and garlic and stir-fry until the onion begins

to soften, about 1 minute. Add the eggplant and stir until well coated, then

pour in the kecap manis mixture and bring to a boil.

 

4. Reduce the heat to medium-low, cover, and cook until the eggplant is tender,

about 15 minutes. Uncover, increase the heat to medium-high and stir until some

of the liquids have evaporated, about 15 minutes. Stir in the cilantro and serve

over the rice.

 

PER SERVING: 174 cals; 5 g protein; 4 g fat; 31 g carb; 608 mg sodium; 2 g

fiber.

 

KECAP MANIS: Indonesian soy sauce is dark, thick, sweet. You can substitute 1

tablespoon soy sauce mixed with 1 teaspoon dark brown sugar for each 1

tablespoon kecap manis.

 

Source:

" Vegetarian Times Low-Fat & Fast Asian "

Copyright:

" Vegetarian Times Inc (Macmillan 1997: Page 56) "

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Per Serving (excluding unknown items): 198 Calories; 4g Fat (17.5% calories from

fat); 5g Protein; 37g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 552mg

Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates.

 

NOTES : Javanese eat this stew year-round.

 

Nutr. Assoc. : 3234 5925 0 0 0 0 0 0 0 0 0 0 0 0