2 | aubergines / eggplants, large size, peeled | 900 g | |
1 tbsp | sesame seeds | 10 g | |
1 tbsp | mirin (sweet rice wine) | 15 mL | |
1 tsp | sesame seed oil | 5 mL | |
1 1/2 tbsp | soy sauce | 23 mL | |
1 tsp | maple syrup | 5 mL | |
1 tbsp | rice vinegar | 15 mL | |
1/2 tbsp | gingerroot, grated | 7 g | |
1 clove | garlic, minced | ||
4 | green onions/scallions, finely chopped |
For best results, choose fresh, large, preferably round and fleshy eggplants with smooth shiny skin. Steam cooking preserves their texture. Be careful not to overcook.
per 1 serving (220 g)
Amount % Daily Value |
Calories 90 |
Fat 3 g 4 % |
Saturated
0.4 g
2 % |
Cholesterol 0 mg |
Sodium 230 mg 10 % |
Carbohydrate 16 g 5 % |
Fibre 7 g 28 % |
Sugars 7 g |
Net Carbs 9 g |
Protein 3 g |
Vitamin A 3 % |
Vitamin C 12 % |
Calcium 3 % |
Iron 7 % |
Food Group | Exchanges |
---|---|
Vegetables | 1 |
Fats | ½ |
Other Foods | 0 |