4 Serves
84 Mins
Slice the eggplant into uniform batons and place them in a colander, sprinkling with salt to draw out excess moisture for 20 minutes.
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BurmeseVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
8 µg / 400 µgCalcium
37 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
45 mg / 1,250 mgPotassium
145 mg / 4,700 mgSodium
614 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Pat the eggplant dry with paper towels and heat the olive oil in a large non-stick skillet over medium-high heat.
Add the eggplant to the skillet and sear until golden brown on all sides, then remove and set aside.
In the same skillet, sauté the minced garlic until fragrant, then stir in the garlic sauce and a splash of water to create a glaze.
Return the eggplant to the pan, season with salt and pepper, and toss gently until the sauce coats the vegetables thoroughly.
Serve the dish immediately while hot, garnished with extra sauce if desired.
21
g67
g12
g
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Thai