Chile eggplant stir fry

Recipe Information

Ingredients

• 1 1/4 pound eggplant

• 2 green onions

• 2 or more Thai chilies (or jalapeno or habanero peppers)

• 4 cloves garlic

• 1 tablespoon vegetable oil

• 2 tablespoons soy sauce, reduced sodium

• 1 tablespoon fish sauce

• 1 lime

• Salt and black pepper to taste

Directions

• Remove and discard the green onion roots and chop the onions and Thai chilies. Mince the garlic, separate in two equal portions, and set aside.

• Chop the eggplant into 1/2 inch pieces and set aside on a separate dish.

• Cut the lime into eighths. Set aside.

• In a wok set to medium-high heat, add the vegetable oil, chile mixture, one portion of the garlic, and the eggplant.

• Sauté for 5 minutes or until eggplant is tender. Stir occasionally and add water in teaspoon portions to prevent the wok from drying and ingredients from sticking.

• Mix in the soy sauce, fish sauce, and the second portion of garlic and sauté for 3 minutes, stirring occasionally.

• Remove the wok from heat, and squeeze 1/2 of the lime over the eggplant slices.

• Serve hot and garnish with the remaining lime wedges.

Nutrition (per serving)

• Calories: 93 cal

• Total fat: 4g

• Saturated fat: 3g

• Monounsaturated fat: 0g

• Cholesterol: 0mg

• Sodium: 682mg

• Potassium: 437mg

• Carbohydrate: 15g

• Fiber: 5g

• Protein: 3g