6 Ingredients
  • 1 lb Japanese eggplant, cut into 3/4-inch pieces
  • 3 Tbsp extra virgin olive oil
  • 1-inch knob fresh ginger, grated
  • 8 oz kimchi
  • fresh cracked black pepper, to taste
  • sliced green onions, for garnish
Nutrition
139
7% daily value
4 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

16% 10

Saturated

7% 1

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 1

Carbs

4% 11

Carbs (net)

- 6

Fiber

21% 5

Sugars

- 5

Sugars, added

- 0

Protein

4% 2

Cholesterol

- 0

Sodium

7% 160

Calcium

4% 41

Magnesium

6% 25

Potassium

16% 766

Iron

4% 1

Zinc

3% 0

Phosphorus

8% 54

Vitamin A

1% 6

Vitamin C

3% 3

Thiamin (B1)

4% 0

Riboflavin (B2)

5% 0

Niacin (B3)

5% 1

Vitamin B6

12% 0

Folate equivalent (total)

12% 49

Folate (food)

- 49

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

13% 2

Vitamin K

69% 82

Sugar alcohols

- 0

Water

- 160
Comments
 
×