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Spicy eggplant sauté

3

  • Makes4 Servings
Spicy eggplant sauté

Roberto Caruso

Chatelaine Triple Tested

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 1g, Carbohydrates 11g, Fat 7g, Fibre 3g, Sodium 263mg.

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