Hot Chinese Eggplant (Aubergine)

1. Cut unpeeled eggplant into 3/4" by 3/4" by 2" sticks.

2. Place strips in a colander, sprinkle with salt and toss to coat.

3. Let drain for 30 minutes.

4. Rinse.

5. Squeeze to remove water.

6. Mix first 5 ingredients in a bowl.

7. In a skillet or wok heat the oil.

8. Add the eggplant, garlic and ginger.

9. Stir fry over high heat for 3 minutes.

10. Add sauce and stir well.

11. Reduce heat to medium low, simmer 15 minutes.

12. Gradually turn up heat.

13. Cook until sauce is reduced to a thick glaze.

14. Garnish with sesame seeds.

15. Serve immediately.

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Nutrient	Quantity
Total fats	28.9846 g
Protein	5.4932 g
Carbohydrates	30.4886 g
Energy	396.17 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1008 g
Water	418.8527 g
Aspartic acid	0.3382 g
Calcium, Ca	94.16 mg
Lutein + zeaxanthin	24.32 g
Fiber, total dietary	2.197 g
Fatty acids, total saturated 22:0	0.756 g
Carotene, beta	2.77 g
Niacin	1.4733 mg
Arginine	0.2612 g
Riboflavin	0.1798 mg
Tocopherol, beta	0.1242 mg
Fatty acids, total saturated 20:1	0.3518 g
Glutamic acid	0.6615 g
Sodium, Na	2544.52 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0295 g
Total lipid (fat)	28.9846 g
Manganese, Mn	0.7594 mg
Proline	0.1797 g
Fatty acids, total saturated 16:0	2.7894 g
Fatty acids, total saturated 8:0	0.0008 g
Sucrose	0.032 g
Choline, total	17.123 mg
Sugars, total	13.5868 g
Serine	0.1619 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	0.6798 g
Vitamin B-6	0.3064 mg
Selenium, Se	3.522 g
Ash	7.8538 g
Fatty acids, total saturated 18:1 undifferentiated	12.6 g
Pantothenic acid	0.2533 mg
Phenylalanine	0.1495 g
Copper, Cu	0.178 mg
Betaine	9.536 mg
Thiamin	0.0495 mg
Methionine	0.0455 g
Iron, Fe	1.3179 mg
Carbohydrate, by difference	30.4886 g
Phosphorus, P	101.45 mg
Folate, total	17.35 g
Tocopherol, gamma	4.2957 mg
Alanine	0.1202 g
Cholesterol	1.44 mg
Valine	0.1645 g
Fatty acids, total saturated 18:2 undifferentiated	9.4997 g
Glycine	0.1342 g
Glucose (dextrose)	0.096 g
Fatty acids, total saturated 14:0	0.0292 g
Zinc, Zn	0.6727 mg
Isoleucine	0.1448 g
Tocopherol, delta	0.3699 mg
Fatty acids, total saturated 12:0	0.0047 g
Fatty acids, total polyunsaturated	9.6 g
Leucine	0.2331 g
Vitamin A, IU	4.41 IU
Folate, DFE	17.35 g
Tryptophan	0.0433 g
Vitamin C, total ascorbic acid	6.096 mg
Phytosterols	57.69 mg
Fatty acids, total saturated 20:0	0.378 g
Tyrosine	0.0943 g
Vitamin K (phylloquinone)	0.73 g
Fatty acids, total saturated	4.8985 g
Histidine	0.0785 g
Fatty acids, total monounsaturated	12.9848 g
Threonine	0.1177 g
Folate, food	17.35 g
Fatty acids, total polyunsaturated 24:0	0.243 g
Vitamin E (alpha-tocopherol)	4.4155 mg
Magnesium, Mg	51.72 mg
Lysine	0.1751 g
Potassium, K	314.29 mg
Cystine	0.0498 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	2 tablespoons	9.6	2.1324	0.09
Garlic	2 tablespoons	25.33	5.6202	0.085
Soy sauce	2 tablespoons	16.96	1.5776	0.1824
Hoisin sauce	3 tablespoons	105.6	21.1584	1.6272
Water	1.5 cups	0	0	0
eggplant	2	0	0	0
sesame seed	0	0	0	0
peanut oil	2 tablespoons	238.68	0	27
sherry wine	0.5 cup	0	0	0
hot red pepper flake	0.5 teaspoon	0	0	0