Spiced Thai Eggplant
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
178
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 178 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 3.2 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 533 mg | (13 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 35 ozs Thai Eggplant
- ¼ cup Peanut oil
- 4 red chili peppers (halved lengthwise)
- ⅔ cup vegetable stock
- ½ cup Bamboo shoots (cut into thin strips)
- salt
- peppers
Preparation
Kitchen utensils
1 Skillet, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Wooden spoon, 1 Hand mixer, 1 deep bowl, 2 feuerfeste small molds (à 200 ml Inhalt), 1 Baking sheet
Preparation steps
1.
Halve some of the Thai aubergines. Lightly prick the whole aubergines several times so that they do not burst during cooking.
2.
Heat the oil in a wok and add the chillies and aubergines. Fry on all sides for 3-4 minutes, until lightly browned.
3.
Add the stock and cook for a further 3-4 minutes, until the aubergines are tender, adding the bamboo shoots after 2 minutes. If the aubergines are still too firm, cook for up to 5 minutes more.
4.
Season to taste with salt and pepper and serve in bowls.
