Stir-Fried Eggplant - 20g Carbs, 9.4g Fiber, 10g Sugar
{Suggestions: Omit the sugar or use a suitable substitute.
Take care, Gloria}
From: www.qualityhealth.com
Nutrition Recommended For: Low Calories, Low Cholesterol
Preparation time: 10 min
Cooking time: 10 min
Servings: 4
2 tsp sugar
1/2 tsp chili pepper flakes
1/4 tsp salt to taste (optional)
2 Tbsp cilantro OR parsley, minced
3 Tbsp balsamic vinegar
2 eggplants, cut into 1.25 in. strips, about 1 lb total
1 Tbsp olive oil
Combine first 3 ingredients in a bowl and set aside.
Heat oil in a large heavy skillet or wok over medium-high heat.
Stir-fry eggplant 7-8 minutes, or until lightly browned. (It may
be necessary to do this in batches.) Reduce heat to medium. Stir
in chili pepper flakes. Add vinegar sauce and cilantro and stir
2 minutes, or until all liquid is absorbed. Season with salt to taste.
Servings: 4
Nutrition per Serving:
110 Calories, 31.9% Calories From Fat, 3.9g Total Fat, 0.6g Saturated Fats,
2.5g Mono-unsaturated Fats, 0.6g Poly-unsaturated Fats, 0mg Cholesterol,
160mg Sodium, 20g Total Carbs, 9.4g Dietary Fiber, 10g Sugar, 2.9g Protein
-- Vitamins
Thiamin B1 0.11 mg
Vitamin A 200 IU
Vitamin K 13 mcg
Vitamin E 1.4 mg
Pantothenic Acid 0.77 mg
Vitamin B6 0.24 mg
Choline 19 mg
Riboflavin B2 0.1 mg
Vitamin D 0 IU
Vitamin C 6.3 mg
Vitamin B12 0 mcg
Niacin B3 1.8 mg
-- Minerals
Sodium 160 mg
Zinc 0.46 mg
Copper 0.23 mg
Iron 0.79 mg
Calcium 29 mg
Manganese 0.71 mg
Magnesium 40 mg
Fluoride 0.028 mcg
Potassium 650 mg
Phosphorus 72 mg
Selenium 0.86 mcg
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