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Steamed Aubergine Recipe
|Aubergine||1 Large (Fair-Sized Long Type, Eggplant)|
|Peanut oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Monosodium glutamate||1 Pinch (Ve-Tsin)|
|Soy sauce||1⁄4 Teaspoon|
|Hot chicken stock||1⁄4 Pint (U.S. 5/8 Cup)|
|Water||2 1⁄2 Teaspoon (1 Dessertspoon)|
Serving size: Complete recipe
Calories 415 Calories from Fat 183
% Daily Value*
Total Fat 21 g31.8%
Saturated Fat 3.9 g19.7%
Trans Fat 0 g
Cholesterol 59.7 mg
Sodium 753.4 mg31.4%
Total Carbohydrates 35 g11.8%
Dietary Fiber 15.7 g62.8%
Sugars 13.4 g
Protein 26 g52.9%
Vitamin A 2.6% Vitamin C 19.8%
Calcium 5.9% Iron 13.3%
*Based on a 2000 Calorie diet
Fairly finely chop the pork.
Heat the oil.
Fry the garlic till golden and discard it.
Add and fry the pork for 2-3 minutes, during which time add the seasonings and soy sauce.
Add the stock, bring to the boil, then add the cornflour, blended with the water.
Boil for 1 1/2 minutes.
Place the aubergine, cut on the bias, in a heated serving dish and spoon the pork and sauce over it.
Garnish with the onion 'flower'.