/
1x
Spicy eggplant sauté
4
- Makes4 Servings
Roberto Caruso
Ingredients
4 Japanese eggplants
2 tbsp vegetable oil
2 tbsp oyster sauce
2 tsp chili-garlic sauce
2 tsp rice vinegar
Instructions
Dice 4 Japanese eggplants. Heat a large non-stick frying pan over medium-high. Add 2 tbsp vegetable oil, then eggplant. Cook, stirring occasionally, until eggplant is tender, 6 to 7 min. Stir in 2 tbsp oyster sauce, 2 tsp chili-garlic sauce and 2 tsp rice vinegar until evenly coated.
Nutrition (per serving)
Calories 107, Protein 1g, Carbohydrates 11g, Fat 7g, Fibre 3g, Sodium 263mg.
FILED UNDER:
