Spicy Vegan Chinese Eggplant
19
220
45

Ingredients

  • 2 japanese eggplants (large, or 1 large regular one or equivalent – cut into 1 inch cubes)
  • 1 onions (– diced)
  • thai basil (or red basil or regular basil – chopped – optional)
  • sesame oil
  • 6 garlic cloves (– chopped)
  • 4 tablespoons minced ginger (I used jarred)
  • 3 tablespoons brown sugar
  • 1 tablespoon sriracha sauce
  • 2 tablespoons sambal ulek (or chili garlic sauce)
  • 2 teaspoons molasses
  • 3 tablespoons reduced sodium soy sauce
  • 1/2 cup tomato sauce (I used homemade I had leftover but jarred or canned is fine)
  • 1 tablespoon rice vinegar
  • 1 tablespoon vinegar
  • crushed red pepper
  • salt
  • sesame seeds
  • 1/2 cup water
  • scallions (– green parts sliced – as garnish)
Read Directions

NutritionView more

220Calories
Sodium33%DV800mg
Fat12%DV8g
Protein10%DV5g
Carbs12%DV37g
Fiber40%DV10g

PER SERVING *

Calories220Calories from Fat70
% DAILY VALUE*
Total Fat8g12%
Saturated Fat1.5g8%
Trans Fat
Cholesterol0mg0%
Sodium800mg33%
Potassium850mg24%
Protein5g10%
Calories from Fat70
% DAILY VALUE*
Total Carbohydrate37g12%
Dietary Fiber10g40%
Sugars19g38%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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