Laotian Eggplant with Tomatoes, Onion, and Mint

Vegetarian Times

Ready in: 45 minutes
Servings: 6
Vegetarian
Vegan
Gluten Free
Dairy Free
Very Popular

Ingredients

  • 1 8-oz. can sliced bamboo shoots, rinsed and drained
    Ethnic Foods
  • 3 cups bean sprouts
    Produce
  • 1 ½ tsp. chile-garlic sauce, such as Huy Fong
    Ethnic Foods
  • 3 Tbs. dark brown sugar
    Baking
  • ½ cup chopped fresh mint
    Produce
  • 1 lb. Japanese eggplant, trimmed and diced (3 cups)
    Produce
  • 2 tsp. lime juice
    Produce
  • 2 Tbs. low-sodium soy sauce
    Ethnic Foods;Condiments
  • 1 medium red onion, thinly sliced (1½ cups)
    Produce
  • 4 medium tomatoes, chopped (2 cups)
    Produce
  • 1 Tbs. vegetable oil
    Oil, Vinegar, Salad Dressing

Steps

  • Heat oil in wok or large skillet over high heat.
  • Add eggplant and onion; stir-fry 10 minutes. Stir in tomatoes, brown sugar, soy sauce, lime juice, and chile-garlic sauce. Cook 3 minutes more.
  • Add bean sprouts and bamboo shoots; stir-fry 2 minutes.
  • Garnish with mint.

Nutrition

  • Calories: 125.49  cal  (6.27%)
  • Fat: 2.88  g  (4.43%)
  • Saturated Fat: 1.97  g  (12.32%)
  • Carbohydrates: 23.95  g  (7.98%)
  • Sugar: 16.01  g  (17.79%)
  • Cholesterol: 0.0  mg  (0.0%)
  • Sodium: 254.16  mg  (11.05%)
  • Protein: 4.65  g  (9.29%)
  • Manganese: 0.6  mg  (29.92%)
  • Fiber: 6.53  g  (26.12%)
  • Vitamin C: 21.22  mg  (25.72%)
  • Vitamin K: 25.76  µg  (24.54%)
  • Folate: 78.12  µg  (19.53%)
  • Potassium: 583.47  mg  (16.67%)
  • Vitamin B6: 0.3  mg  (14.84%)
  • Copper: 0.29  mg  (14.33%)
  • Vitamin A: 616.48  IU  (12.33%)
  • Magnesium: 43.2  mg  (10.8%)
  • Phosphorus: 97.25  mg  (9.72%)
  • Vitamin B1: 0.14  mg  (9.37%)
  • Vitamin B2: 0.15  mg  (9.03%)
  • Vitamin B3: 1.77  mg  (8.85%)
  • Iron: 1.41  mg  (7.86%)
  • Vitamin B5: 0.68  mg  (6.83%)
  • Vitamin E: 0.99  mg  (6.63%)
  • Zinc: 0.86  mg  (5.71%)
  • Calcium: 49.35  mg  (4.94%)
  • Selenium: 1.16  µg  (1.65%)

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