Eggplant Recipes 3

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* Exported from MasterCook *

 

Japanese Eggplant in Sherry-Soy Sauce

 

Recipe By :Jacqueline Dunnington

Serving Size : 4 Preparation Time :0:00

Categories : Asian Pasta

Quick And Easy Vegan

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 Japanese eggplants -- unpeeled and cut into thin rounds

1 tablespoon vegetable oil -- MIXED WITH

1 tablespoon sesame oil

1 teaspoon cornstarch -- (to 2)

1/4 cup low-sodium soy sauce

1/4 cup dry Spanish sherry

8 ounces noodles

2 tablespoons scallions -- scrubbed and thinly sliced

2 tablespoons sesame seeds

1 tablespoon Italian parsley -- finely chopped

 

Saute eggplant in oil until tender. Drain oil and set aside. Prepare sauce by

mixing cornstarch into soy sauce and sherry. Simmer while boiling noodles in a

separate pot. Add eggplant to sauce. Pour over noodles and garnish with

scallions, sesame seeds, and parsley. Serve hot.

 

Source:

" Vegetarian Journal, May/June 2000 "

 

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Per serving: 333 Calories (kcal); 11g Total Fat; (32% calories from fat); 10g

Protein; 44g Carbohydrate; 54mg Cholesterol; 615mg Sodium

Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

NOTES : This light meal is a virtual international trip while dining at home.

 

Calories: 254

Carbohydrates: 34 grams

Sodium: 546 milligrams

Fat: 10 grams

Protein:8 grams

Fiber: 8 grams

Nutr. Assoc. : 0 0 0 0 0 3181 0 0 0 0