Vegetarian

Chinese eggplant with mushrooms takes 30 minutes to prepare.

Chinese eggplant with mushrooms takes 15 minutes to cook.

Chinese eggplant with mushrooms makes 4 servings.

The ingredients for Chinese eggplant with mushrooms are:

6-8 Chinese eggplants (these are long and slender Chinese groceries will have them)
6 large cremini mushrooms from Cinese grocerie
2 t chopped fresh ginger
1 T chopped fresh garlic or to taste
1 T sweet chili paste
1 T lite soysauce
1/2 t splenda granular
1 t sesame oil
1 T lite seaoned Rice vinegar(Marukan)
3/4 cup sodium free chicken broth
1 T chopped green onion
1 T corn starch

Here is how you make Chinese eggplant with mushrooms:

peel eggplant, cut in half lengthwise spray with oilive oil spray and broil 4 minutes on each side. cut into 1 inch slanted pieces set aside.Clean mushrooms and slice into 1/4 inch coins spray with olive oil and broil 4 minutes on each side. set asidespray large high sided frypan or wok with olive oil and sautegarlic, ginger,onion, chili paste,soy sauce, splenda in sesame oil for 1-2 minutes. add chicken broth.dissolve cornstarch in rice vinegar and add to pan, bring to boiland simmer 1 -2 minutes until slightly thickened. Add the mushrooms and eggplant and simmer 1 minute. Serve over brown rice.Number of Servings: 4Recipe submitted by SparkPeople user MURKOV.

The nutritional information for Chinese eggplant with mushrooms is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 111.7

• Total Fat: 2.4 g
• Cholesterol: 1.3 mg
• Sodium: 173.9 mg
• Total Carbs: 20.9 g
• Dietary Fiber: 6.2 g
• Protein: 4.5 g

Chinese eggplant with mushrooms is Asian cuisine.

The dietary needs meet for Chinese eggplant with mushrooms is Low Fat