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Broiled Eggplant Oriental Recipe
|Eggplant||1 Pound, sliced 1/2 inch thick (1 Large Sized)|
|Reduced sodium soy sauce||2 Tablespoon|
|White wine vinegar/Rice vinegar||1 Tablespoon|
|Vegetable oil||2 Teaspoon|
|Dark sesame oil||2 Teaspoon|
|Minced ginger/1/2 teaspoon ground ginger||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Red pepper flakes||1⁄4 Teaspoon, crumbled|
Serving size: Complete recipe
Calories 321 Calories from Fat 187
% Daily Value*
Total Fat 21 g31.9%
Saturated Fat 2.9 g14.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1016.3 mg42.3%
Total Carbohydrates 32 g10.5%
Dietary Fiber 16.2 g65%
Sugars 11.3 g
Protein 7 g13.6%
Vitamin A 3.5% Vitamin C 21.2%
Calcium 5.7% Iron 10.4%
*Based on a 2000 Calorie diet
Lightly grease a baking sheet and arrange the egg plant slices on it.
In a small bowl, whisktogether the soy sauce, vinegar, vegetable oil, sesame oil, ginger, garlic, and red pepper flakes.
Brush the mixture over both sides of each eggplant slice.
2 Broil the egg plant slices for 3 to 4 minutes on each side or until golden brown and tender.