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    You are in: Home / Recipes / Japanese Eggplant (Aubergine) Saute Recipe
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    Japanese Eggplant (Aubergine) Saute

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on August 10, 2005

      Great, simple dish. I find it hard to saute eggplants without using a lot of oil( since they soak it up easily).But the addition of a little water did the trick. It is now a rather healthy,low-fat dish! Thanks! ( and i reduced the soy sauce too!)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 29, 2004

      I thoroughly enjoyed this dish, I did it with Soy but I do think it would be better with tamari as it would not be quite as salty. It is so easy to do and it is something I will do again but with tamari.

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    • on January 10, 2013

      Good ! I made the recipe as directed. I was a bit disappointed with the flavor - I expectd it to be sweeter.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 27, 2009

    • on July 29, 2008

      This is a quick, easy and healthy way to enjoy eggplant. I used 3 small lavender eggplants and cut them into cubes. The flavor was very good, but I think next time I would add some Chinese five-spice powder. Thanx for posting!

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    • on April 29, 2008

      Good recipe. I soaked the eggplant in water for a while after slicing. Thank you for sharing.

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    Nutritional Facts for Japanese Eggplant (Aubergine) Saute

    Serving Size: 1 (706 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 177.9
     
    Calories from Fat 11
    72%
    Total Fat 1.3 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 1034.7 mg
    43%
    Total Carbohydrate 40.5 g
    13%
    Dietary Fiber 23.4 g
    93%
    Sugars 16.4 g
    65%
    Protein 8.8 g
    17%

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