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| 1 Large |
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Eggplant, cut into 1/2 inch slices |
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Salt to taste |
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| 1 tsp |
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Sesame oil |
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| 1 tsp |
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Olive oil |
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| 1 Clove |
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Garlic, minced |
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| 1 |
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Shallot, minced |
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| 1/4 tsp |
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Crushed red pepper flakes |
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| 1/4 Cup |
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Natural crunchy peanut butter |
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| 2 tsp |
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Soy sauce |
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| 1 tsp |
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Honey |
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| 2 tsp |
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Lemon juice |
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Olive oil for brushing eggplant |
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| Prepare barbecue or broiler |
| Lightly salt eggplant. Place in strainer, and drain for one hour. Pat dry. Simmer sesame and olive oil in small saucepan and sautè garlic, shallot, and the red pepper flakes until vegetables are soft. Add the peanut butter and cook, stirring often, for one minute. Add the soy sauce, lemon juice and one cup of water. Bring the mixture to a boil until it starts to thicken, then season with salt (and pepper) to taste. Simmer while sauce thickens. |
| Brush the eggplant with olive oil and grill on all sides until just cooked. (About 7-8 minutes) Serve eggplant on plate with peanut sauce over it. |
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| Servings: 4 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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| Calories |
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182.82 |
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| Calories From Fat (65%) |
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119.12 |
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| Calories From Protein (9%) |
|
17.11 |
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| Calories From Carbs (25%) |
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46.58 |
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| Calories From Alcohol (0%) |
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0.00 |
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| |
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% Daily Value |
| Total Fat 13.92g |
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21% |
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| Saturated Fat 2.11g |
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11% |
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| Monounsaturated Fat 7.75g |
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| Polyunsaturated Fat 3.41g |
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| Trans Fatty Acids 0.00g |
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| Cholesterol 0.00mg |
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0% |
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| Sodium 132.81mg |
|
6% |
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| Potassium 405.99mg |
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12% |
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| Carbohydrates 12.62g |
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4% |
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| Dietary Fiber 5.26g |
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21% |
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| Sugar 5.61g |
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 7.36g |
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| Protein 5.31g |
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11% |
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| Vitamin A 107.96IU |
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2% |
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| Vitamin C 4.22mg |
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7% |
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| Calcium 20.81mg |
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2% |
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| Iron 0.72mg |
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4% |
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| Vitamin E 2.06IU |
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21% |
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| Thiamin 0.07mg |
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4% |
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| Riboflavin 0.07mg |
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4% |
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| Niacin 3.06mg |
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15% |
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| Vitamin B6 0.19mg |
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10% |
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| Folate 41.81µg |
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10% |
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| Pantothenic Acid 0.53mg |
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5% |
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| Phosphorus 86.18mg |
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9% |
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| Magnesium 43.80mg |
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11% |
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| Zinc 0.67mg |
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4% |
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| Copper 0.20mg |
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10% |
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| Manganese 0.61mg |
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31% |
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| Selenium 1.85µg |
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3% |
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| Alcohol 0.00g |
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| Caffeine 0.00mg |
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| Water 112.93g |
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| Cooking Tips |
| *Can be served with white rice or bean sprouts |
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