Eggplant with Garlic Sauce
Makes 6 servings
Prep: 10 minutes
Cook: 15 minutes
Shopping List:
- 45 ml or 3 tablespoons canola oil
- 4 Chinese eggplants, halved lengthwise and cut into 2½ cm or 1 inch half moons
- 235 ml or 1 cup water
- 9 gr or 1 tablespoon crushed red pepper flakes
- 25 gr or 3 tablespoons garlic powder
- 20 gr or 5 teaspoons white sugar
- 3 gr or 1 teaspoon cornstarch
- 30 ml or 2 tablespoons light soy sauce
- 8 gr or 2 tablespoons oyster sauce
TO MAKE:
- Heat the canola oil in a skillet over high heat.
- Cook and stir the eggplant until soft, about 4 minutes.
- Stir in the water, red pepper flakes, and garlic powder.
- Cover and simmer until all the water is absorbed.
- Meanwhile, mix sugar, cornstarch, light soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved.
- Stir sauce into the eggplant, making sure to evenly coat the eggplant.
- Cook until the sauce has thickened.
Note: Use 3 cloves fresh pressed garlic instead of garlic powder, and chicken broth instead of water.
ENJOY !
Amount Per Serving Main recipe.
Calories: 187
Total Fat 8g
Saturated Fat 0.7g
Cholesterol 0mg
Sodium 224mg
Potassium 927mg
Total Carbohydrates 29.2g
Dietary Fiber 13.2g
Protein 4.9g
Gastric Bypass, Gastric Sleeve and Lap-band persons can eat only half a portion max!
PDF of this recipe: 20130214-Eggplant-with-Garlic-Sauce
