4 Serves
76 Mins
1 g
11 g
4 g
Cut the eggplant into small batons and deep-fry them in cooking oil until golden brown and tender, then drain on paper towels.
Ingredients, vitamins, and health benefits
Eggplant
Mustard Seeds
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Vitamin K
4 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
18 µg / 400 µgCalcium
23 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
36 mg / 1,250 mgPotassium
171 mg / 4,700 mgSodium
6 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
2 g / 28 gSugar
7 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
In a clean frying pan, heat a small amount of cooking oil and sauté the onions and garlic until fragrant.
Add the fried eggplant back to the pan along with salt and pepper to taste, stirring gently to combine all flavors.
Sugar
Vinegar
Cooking Oil
Onion
Garlic
Salt And Pepper
Vitamin A
0 µg / 900 µgVitamin C
5 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
4 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
18 µg / 400 µgCalcium
23 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
36 mg / 1,250 mgPotassium
171 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
7 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
50
g8
g14
g
Japanese
FilipinoZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgAlcohol
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