Spicy Vegan Chinese Eggplant

Spicy Vegan Chinese Eggplant when Japanese Eggplants, Onion, Thai Basil, Sesame Oil, Garlic Cloves, Minced Ginger, Brown Sugar, Sriracha, Sambal Oelek, Molasses, edited Sodium Soy Sauce, Tomato Sauce, Rice Vinegar, Vinegar, Crushed Red Pepper, Salt, Sesame Seeds, Water, Scallions

The ingredient of Spicy Vegan Chinese Eggplant

• 2 japanese eggplants large or 1 large regular one or equivalent u2013 cut into 1 inch cubes
• 1 onion u2013 diced
• thai basil or red basil or regular basil u2013 chopped u2013 optional
• sesame oil
• 6 garlic cloves u2013 chopped
• 4 tablespoons minced ginger i used jarred
• 3 tablespoons brown sugar
• 1 tablespoon sriracha
• 2 tablespoons sambal oelek or chili garlic sauce
• 2 teaspoons molasses
• 3 tablespoons shortened sodium soy sauce
• 1 2 cup tomato sauce i used homemade i had relic but jarred or canned is fine
• 1 tablespoon rice vinegar
• 1 tablespoon vinegar
• crushed red pepper
• salt
• sesame seeds
• 1 2 cup water
• scallions u2013 green parts sliced u2013 as ornament

Nutritions of Spicy Vegan Chinese Eggplant

calories: nutritioninformation
carbohydrateContent: 220 calories
fatContent: 37 grams
fiberContent: 8 grams
proteinContent: 10 grams
saturatedFatContent: 5 grams
sodiumContent: 1 5 grams
sugarContent: 800 milligrams
: 19 grams

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