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Recipe Name: Asian Eggplant Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1/2 Fresh cilantro, stems
5 Tablespoon(s) Canned low-salt chicken
2 Green onions, chopped
2 Garlic cloves
1 Jalapeno chili, chopped
1 Tablespoon(s) Minced peeled fresh ginger
4 Tablespoon(s) Peanut Oil
1 Eggplant, cut lengthwise
3/4-inch wide
slices and slices
cut crosswise into
strips 1
1 Tablespoon(s) Soy sauce
Combine cilantro, 1 tablespoon broth, green onions, garlic, chili and
ginger in processor and puree until paste forms. Heat 2 tablespoons
oil in heavy large nonstick skillet over high heat until very hot. Add
half of eggplant. Cover skillet and cook until eggplant is tender and
beginning to brown, turning once, about 5 minutes. Transfer to paper
towels. Repeat with remaining 2 tablespoons oil and remaining
eggplant. Add cilantro paste and soy sauce to skillet and stir over
medium-high heat 2 minutes. Return eggplant to skillet and add
remaining 4 tablespoons broth. Stir until sauce thickens and boils and
eggplant is heated through, about 3 minutes. Season with salt and
pepper. Serves 4. Bon Appetit November 1994 Converted by MC_Buster.
Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 3685
Calories From Fat: 2454
Total Fat: 272.9g
Cholesterol: 636mg
Sodium: 4681.5mg
Potassium: 4499.9mg
Carbohydrates: 101.5g
Fiber: 35g
Sugar: 24.2g
Protein: 200.6g

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