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Red Curry–Marinated Japanese Eggplant
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
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Japanese eggplants are smaller, sweeter, and faster-cooking than other types. If using globe eggplants, slice them into half-inch rounds.
Ingredients
- 6 Fresno chiles, seeds removed from 3, chopped
- 4 garlic cloves
- 2 lemongrass stalks, bottom third only, tough outer layers removed, finely grated
- 1/3 cup vegetable oil
- 1 tablespoon finely grated peeled ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon sugar
- 1 teaspoon kosher salt, plus more
- 4 Japanese eggplants, halved lengthwise
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 309 % Daily Value *
- Total Fat: 19 g 28.96%
- Saturated Fat: 3 g 13.36%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 695 mg 28.98%
- Calcium: 11 mg 1.1%
- Potassium: 29 mg 0.83%
- Magnesium: 0 mg 0%
- Iron: 2 mg 12.5%
- Zinc: 0 mg 0%
- Total Carbohydrate: 30 g %
- Dietary Fiber: 12 g 46.58%
- Sugar: 17 g
- Protein: 7 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 0.14%
- Vitamin C 41.8%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat4
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables6
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total5 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
