Spicy Aubergine Slices

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Spicy Aubergine Slices
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
815
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie815 kcal(39 %)
Protein6.01 g(6 %)
Fat75.67 g(65 %)
Carbohydrates39.33 g(26 %)
Sugar added3.14 g(13 %)
Roughage14.95 g(50 %)
Vitamin A21.89 mg(2,736 %)
Vitamin D0 μg(0 %)
Vitamin E12.42 mg(104 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.21 mg(19 %)
Niacin4.45 mg(37 %)
Vitamin B₆0.49 mg(35 %)
Folate125.05 μg(42 %)
Pantothenic acid1.56 mg(26 %)
Biotin0.08 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C13.23 mg(14 %)
Potassium1,280.68 mg(32 %)
Calcium56.02 mg(6 %)
Magnesium79.84 mg(27 %)
Iron1.45 mg(10 %)
Zinc0.92 mg(12 %)
Saturated fatty acids10.86 g
Cholesterol0 mg
Author of this recipe:
How healthy are the main ingredients?
EggplantgarlicLeek

Ingredients

for
4
Ingredients
4
1.333 cups
1 tablespoon
2 tablespoons
2 teaspoons
2 tablespoons
2 teaspoons
Corn starch (mixed to a smooth paste in 1 tbsp water)
1 tablespoon
1 ¼ inches
fresh Ginger root (chopped)
2 cloves
garlic (chopped)
¼
Leek (finely chopped)

Preparation steps

1.
Wash the eggplants, cut off the prickly stalks and cut each lengthwise into 6 wedges.
2.
Heat the oil in a wok or skillet. Add the eggplant wedges in batches and deep-fry for about 3 minutes, until golden brown.
3.
Drain on paper towels and keep warm on a plate.
4.
Mix the sugar with the vinegar, soy sauce, rice wine and corn starch paste to make a sauce.
5.
Pour the oil out of the wok, leaving behind a thin film. Add the bean paste, ginger and garlic and stir-fry for 30 seconds.
6.
Stir in the sauce and 1 tbsp water. Bring up to a boil and mix in the leeks.
7.
Pour the hot sauce over the eggplants and serve.