Spicy eggplant sauté

2

Makes

4 Servings

Spicy eggplant sauté

Roberto Caruso

Ingredients

  • 4 Japanese eggplants
  • 2 tbsp vegetable oil
  • 2 tbsp oyster sauce
  • 2 tsp chili-garlic sauce
  • 2 tsp rice vinegar

Instructions

  • Dice 4 Japanese eggplants. Heat a large non-stick frying pan over medium-high. Add 2 tbsp vegetable oil, then eggplant. Cook, stirring occasionally, until eggplant is tender, 6 to 7 min. Stir in 2 tbsp oyster sauce, 2 tsp chili-garlic sauce and 2 tsp rice vinegar until evenly coated.

Nutrition (per serving)

  • Calories
  • 107,
  • Protein
  • 1 g,
  • Carbohydrates
  • 11 g,
  • Fat
  • 7 g,
  • Fibre
  • 3 g,
  • Sodium
  • 263 mg.
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