Hunan Eggplant

Chinese cuisine from the Hunan province is known for its spiciness. This side dish uses crushed red pepper for a mild, mouth-friendly heat.

Yield: 2 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 81
  • Calories from fat: 29%
  • Fat: 2.6g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 1g
  • Protein: 2.4g
  • Carbohydrate: 14.9g
  • Fiber: 2.9g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 218mg
  • Calcium: 75mg


  • 1 (1-pound) eggplant, peeled and cut lengthwise into 1-inch-thick slices
  • 2 tablespoons canned vegetable broth or water
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dark sesame oil
  • 1/2 teaspoon sugar
  • 1/8 teaspoon salt
  • 1 tablespoon thinly sliced green onions
  • 1/4 teaspoon crushed red pepper
  • 2 garlic cloves, minced


  1. Cut eggplant slices in half crosswise. Steam eggplant, covered, 5 minutes or until tender. Combine broth, juice, oil, sugar, and salt in a small saucepan; bring to a boil. Divide eggplant evenly between 2 plates; drizzle with 2 tablespoons sauce. Sprinkle with onions, pepper, and garlic.
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