My-diet.ai

taiwanese

Fried Eggplant with Garlic Soy and Thai Basil

This pan-fried dish pairs eggplant, cut into batons with garlic, minced, thai basil leaves and soy sauce. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Easy
Balanced Vegan Vegetarian
300 kcal 2000 kcal
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Estimated macros per portion

12 g Protein
97 g Carbohydrates
25 g Fat
11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 346g eggplant, cut into batons 87 kcal
  • 11g garlic, minced 16 kcal
  • 19g thai basil leaves 7 kcal
  • 19g soy sauce 13 kcal
  • 11g rice vinegar 2 kcal
  • 9g sugar 35 kcal
  • 24g neutral oil 212 kcal
  • 216g cooked short grain rice 281 kcal

Cooking instructions

  1. eggplant
    Cut eggplant into 1 inch batons. Lightly salt and rest 10 minutes, then pat dry.
  2. eggplantneutral oil
    Heat oil in a skillet over medium-high. Pan-fry eggplant 6-8 minutes, turning, until browned and tender.
  3. eggplantgarlic
    Push eggplant to the side. Add garlic and cook 15 seconds.
  4. soy saucerice vinegarsugar
    Add soy sauce, rice vinegar, and sugar with 2 tablespoons water. Toss to coat and reduce to a glossy sauce.
  5. thai basil leaves
    Turn off heat and fold in basil until just wilted. Serve with hot rice.

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