Szechuan Style Eggplant (Aubergine)
29 mins (prep 15, cooking 14)
13 ingredients
4 servings
Spicy and good. Eggplant absorbs the flavors of the sauce and gets nice and tender. Great with a little jasmine rice.

Categories:  technique , side-dish , stir-fry , <-30-mins , taste~mood , spicy , vegetable , chinese , time-to-make , asian ,
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Serving Size (62.27 g)
Servings 4
Amount per Serving
Calories 185.12 Calories from Fat 139.68
% Daily Value *
Total Fat 15.52g 95.52%
Saturated Fat 2.32g 46.47%
Trans Fat 0.0g %
Cholesterol 9.91mg 13.21%
Sodium 352.41mg 58.73%
Total Carbohydrate 7.95g 10.6%
Dietary Fiber 0.62 g 9.91%
Sugars 4.65 g %
Protein 4.22g 33.77%
Vitamin A 480.9IU% Vitamin C 12.33mg%
Calcium 8.44mg% Iron 0.42mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
japanese eggplants, grated ginger, minced garlic, dark sesame oil, toasted sesame seeds


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