12 Ingredients
  • 2 medium eggplants, quartered, and chopped into 1-inch chunks
  • 4 tablespoons canola oil
  • 1 1/2 tablespoons chili bean paste (doubanjiang)
  • 1 tablespoon fresh ginger, chopped
  • 1 tablespoon garlic, chopped
  • 2/3 cups water
  • 1 1/2 teaspoons sugar
  • 1 teaspoon light soy sauce
  • 2 teaspoons black vinegar
  • 4 scallions, ends trimmed, and the rest chopped
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • 1 teaspoon sesame oil
Nutrition
155
8% daily value
6 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free
     

Fat

16% 11

Saturated

5% 1

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 3

Carbs

5% 15

Carbs (net)

- 9

Fiber

24% 6

Sugars

- 8

Sugars, added

- 1

Protein

5% 3

Cholesterol

- 0

Sodium

8% 192

Calcium

3% 30

Magnesium

8% 31

Potassium

13% 467

Iron

4% 1

Zinc

3% 0

Phosphorus

8% 58

Vitamin A

1% 7

Vitamin C

11% 6

Thiamin (B1)

6% 0

Riboflavin (B2)

5% 0

Niacin (B3)

7% 1

Vitamin B6

9% 0

Folate equivalent (total)

12% 48

Folate (food)

- 48

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

- 0

Vitamin E

11% 2

Vitamin K

44% 35
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