Spicy Eggplant

Gluten Free
Dairy Free
Low Fod Map
Health score
1%
Spicy Eggplant
45 min.
6
138kcal

Suggestions

Looking for an easy yet flavorful side dish? Look no further than spicy eggplant! This versatile vegetarian meal boasts rich umami flavors combined with just the right amount of kick – perfect alongside your favorite main course. Not convinced yet? Read on to learn more about what makes our delicious Spicy Eggplant so irresistible.

Easy Preparations & Quick Cook Time
One thing we love most about this recipe is how effortless it is to prepare while still delivering fantastic taste sensations you'll crave time after time again. The total cook time clocks in around forty-five minutes which means less waiting and more enjoying! Plus, if you follow along step by step through each instruction provided here today, there won’t even be much cleanup needed either since everything will fit neatly within one pot making post dinner chores super simple too boot!! So say goodbye forever those long drawn out prep times associated traditional meals requiring hours upon end spent chopping veggies then sauteeing them individually across multiple burners all simultaneously competing against one another causing nothing short of culinary chaos inside kitchens everywhere…instead welcome peace serenity calmness tranquility back where they truly belong when craft

Ingredients

  • 1.5 pounds eggplant (each)
  • strips cilantro leaves fresh peeled chopped
  • 1.5 teaspoons dashi granules instant
  • tablespoons mirin 
  • 0.3 teaspoon pepper dried red hot
  • tablespoons soya sauce 
  • 1.5 tablespoons sugar 
  • tablespoons vegetable oil 
  • cups water 

Equipment

  • bowl
  • slotted spoon
  • tongs

Directions

  1. Cut eggplants crosswise into 1-inch-thick rounds. In a 5-quart heavy kettle heat 2 tablespoons oil over moderately high heat until hot but not smoking and brown cut sides of eggplant in 2 batches (adding remaining 2 tablespoons oil before second batch), turning eggplant occasionally with tongs.
  2. In kettle combine eggplant and remaining ingredients. Simmer mixture, uncovered, stirring occasionally, until eggplant is very tender but not falling apart, about 15 minutes. With a slotted spoon carefully transfer eggplant to a bowl. Boil liquid remaining in kettle, skimming froth, until reduced to about 1/2 cup and add sauce to eggplant.
  3. Serve eggplant warm or at room temperature with some sauce and garnished with gingerroot, cilantro, and sprouts.

Nutrition Facts

Calories138kcal
Protein5.7%
Fat56.99%
Carbs37.31%

Properties

Glycemic Index
24.52
Glycemic Load
3.14
Inflammation Score
-3
Nutrition Score
5.2182608436307%

Flavonoids

Delphinidin
97.17mg
Quercetin
0.13mg

Nutrients percent of daily need

Calories:138.41kcal
6.92%
Fat:9.31g
14.32%
Saturated Fat:1.43g
8.91%
Carbohydrates:13.71g
4.57%
Net Carbohydrates:10.2g
3.71%
Sugar:9.16g
10.18%
Cholesterol:0mg
0%
Sodium:581.34mg
25.28%
Alcohol:0.85g
100%
Protein:2.1g
4.19%
Vitamin K:21.25µg
20.24%
Manganese:0.31mg
15.51%
Fiber:3.51g
14.03%
Potassium:282.37mg
8.07%
Vitamin E:1.12mg
7.46%
Folate:26.74µg
6.69%
Copper:0.13mg
6.25%
Vitamin B6:0.12mg
5.77%
Vitamin B3:1.12mg
5.6%
Magnesium:20.84mg
5.21%
Phosphorus:39.62mg
3.96%
Vitamin B5:0.35mg
3.54%
Vitamin B2:0.06mg
3.39%
Vitamin B1:0.05mg
3.32%
Vitamin C:2.54mg
3.08%
Iron:0.5mg
2.77%
Calcium:16.34mg
1.63%
Zinc:0.24mg
1.59%
Vitamin A:62.09IU
1.24%
Source:Epicurious