Eggplant with Garlic Sauce


3 tablespoons canola oil

4 Chinese eggplants, halved lengthwise and cut into 1 inch half moons

1 cup water

1 tablespoon crushed red pepper flakes

3 tablespoons garlic powder

5 teaspoons white sugar

1 teaspoon cornstarch

2 tablespoons light soy sauce

2 tablespoons oyster sauce


Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.


Per Serving: 187 calories; 8 g fat; 29.2 g carbohydrates; 4.9 g protein; 0 mg cholesterol; 224 mg sodium. Full nutrition