Hakka Eggplant
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20 Min
Prep : 20 Min
Kraft Catalina dressing adds just the right tangy flavour and its own unique taste to this dish!
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1/2 cup water
2
1/4 cup Kraft Catalina Dressing
3
1/4 cup chopped fresh coriander (cilantro)
4
2 Tbsp. reduced-sodium soy sauce
5
1 tsp. corn starch
6
1/2 tsp. garam masala
7
1/2 tsp. ground cumin
8
1/2 tsp. red chili powder or cayenne pepper
9
2 Tbsp. oil
10
1 eggplant (1 lb./450 g), cut into 1/2-inch cubes
11
3 green onions, chopped
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Step 1
Mix first 8 ingredients untl well blended; set aside. Step 2
Heat oil in large nonstick skillet on medium-high heat. Add eggplant, cook 10 min. or untlil tender and lightly browned, stirring frequently. Add onions; cook and stir 1 min. Step 3
Stir in dressing mixture; cook and stir 30 sec. or until thickened. Kraft Kitchen Tips!
Special Extra
Cook 1/2 cup chopped red onions with the cubed eggplant.
Serving Suggestion
Serve with Sesame Paneer Fried Rice.
Nutrition
Calories
140
Calories From Fat
0
% Daily Value
Fat 10 g
Saturated fat 1 g
5 %
Cholesterol 0 mg
Sodium 480 mg
20 %
Carbohydrate 13 g
Fibre 4 g
Sugars 6 g
Protein 2 g
Vitamin A
4 %
Vitamin C
10 %
Calcium
2 %
Iron
6 %
Servings
Makes 4 servings, 1/2 cup (125 mL) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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