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
Chronic Conditions
Helpful
Helpful
Consume Much Less
Helpful
Helpful
Nutrition
233
12% daily value
4 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free
     

Fat

25% 16

Saturated

7% 1

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 5

Carbs

7% 22

Carbs (net)

- 13

Fiber

36% 9

Sugars

- 12

Sugars, added

- 2

Protein

8% 4

Cholesterol

0% 0

Sodium

12% 288

Calcium

4% 45

Magnesium

11% 47

Potassium

15% 701

Iron

6% 1

Zinc

6% 1

Phosphorus

12% 87

Vitamin A

1% 10

Vitamin C

11% 10

Thiamin (B1)

11% 0

Riboflavin (B2)

10% 0

Niacin (B3)

12% 2

Vitamin B6

22% 0

Folate equivalent (total)

18% 72

Folate (food)

- 72

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

23% 3

Vitamin K

44% 53

Sugar alcohols

- 0

Water

- 314
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