Eggplant Sauté

Eggplant Sauté

4.4 36 ratings

Prep. 5min

Total 30min

4 portions

Ingredients

garlic cloves
3
fresh ginger peeled, sliced
½ oz
sesame oil
1 oz
oyster sauce
2 oz
fish sauce
1 tsp
sugar
1 tbsp
chili broad bean paste
1 tsp
cornstarch divided
3 tsp
vegetable oil
2 oz
Thai eggplants cubed (1 in.)
20 oz
fresh basil leaves chopped
10
green onions cut on the bias
2
2 green onions, curled (see Tip)

Nutrition per 1 portion

Calories 259 kcal / 1084 kJ

Protein 2 g

Fat 22 g

Carbohydrates 17 g

Fiber 5 g

Saturated fat 3 g

Sodium 510 mg

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