spicy eggplant

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Spicy Eggplant Krishna

 

Recipe By :Krishna, California

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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2 medium eggplants; peeled -- cut in 1/4-inch strips

1 tablespoon minced ginger

3 tablespoons vegetable oil

1/4 teaspoon asafetida (hing)

1 green chile -- minced

1 teaspoon mustard powder

1/3 cup water

1 tablespoons turbinado sugar

1 tablespoons chinese sesame oil

1 1/2 teaspoon salt

1 1/2 teaspoon lemon juice

1 1/2 teaspoon soy sauce

1 teaspoon cornstarch

 

In wok heat oil, add ginger, hing, green chili, and mustard powder. Add

eggplant, cover, and fry on high heat for 15 minutes, stirring occasionally.

 

In small bowl combine water, sesame oil, sugar, salt, lemon juice, soy sauce,

and cornstarch. Add this sauce to eggplant and fry for 1 minute. Garnish with

parsley or Chinese parsley leaves. Serve hot.

 

Source:

" 1991 The Higher Taste from the Bhaktivedanta Book Trust "

S(Contact):

" http://www.webcom.com/ara/col/books/VEG/ "

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Per Serving (excluding unknown items): 203 Calories; 14g Fat (59.1% calories

from fat); 3g Protein; 19g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

937mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 2

1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 3234 0 0 0 0 0 0 0 1356 0 0 0 0

 

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