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Chinese Eggplant Salad

by さん
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1件の評価投票 | 2720回のアクセス

This southwestern dish is based on the Sichuanese Fish Fragrant Eggplant.

準備時間:
調理時間:
分量: 8 Servings
タグ:

材料

Cost per serving $2.19 詳細を見る

作り方

  1. Preheat oven to 425 degrees F.
  2. Slice the eggplant lengthwise 1/3-inch thick. Pour canola oil onto a rimmed baking sheet. Arrange the eggplant slices lengthwise on the baking sheet, pressing lightly to coat them with oil. Turn the slices over and sprinkle with salt. Bake the eggplant for 20 minutes or until the slices are lightly browned. When the eggplant slices are cooked, remove from baking sheet and chill them.
  3. Mix the soy sauce, peanut oil, sesame oil, garlic and vinegar in a bowl to make a vinaigrette.
  4. Spread the watercress on a serving plate. Roll up each eggplant slice loosely and set it on top of the watercress. Drizzle the vinaigrette over the salad and serve.

Nutrition Facts

Amount Per Serving %DV
Serving Size 719g
Recipe makes 8 servings
Calories 225  
Calories from Fat 61 27%
Total Fat 6.99g 9%
Saturated Fat 0.92g 4%
Trans Fat 0.01g  
Cholesterol 0mg 0%
Sodium 477mg 20%
Potassium 1634mg 47%
Total Carbs 41.55g 11%
Dietary Fiber 24.0g 80%
Sugars 17.66g 12%
Protein 7.36g 12%
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レシピを400ピクセル幅で切り取る (プレビュー)

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