Braised Eggplant

By Marian Burros

Total Time
25 minutes
Rating
5(17)
Comments
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Featured in: A WEEK'S STRATEGY FOR 30-MINUTE MEALS

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Ingredients

Yield:3 servings
  • ½cup chopped green onion
  • 2large cloves garlic
  • 2tablespoons vegetable oil
  • 1pound eggplant
  • ½cup chicken broth
  • 2teaspoons soy sauce
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

147 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 3 grams protein; 257 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Chop green onion and put garlic through press; saute in hot oil for 2 minutes.

  2. Step 2

    Peel and cut eggplant in 3-inch strips. Add to skillet in single layer and cook over high heat until lightly browned on both sides.

  3. Step 3

    Add broth; cover and simmer about 10 minutes, until eggplant is tender.

  4. Step 4

    Stir in soy sauce and serve.

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Ratings

5 out of 5
17 user ratings
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