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Ingredients:
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1 pound Asian eggplant
1 tbsp kosher salt
2 tbsp oil
1/2 pound ground turkey
2 tsp soy sauce
2 tbsp Chinese rice wine
1 tbsp garlic, minced
1 tsp ginger, skin removed, minced
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1/2 tsp Szechuan peppercorns, crushed
1 tbsp Chinese chili paste
2 tsp sugar
2 tbsp Chinese black vinegar
1 tsp cornstarch
1/2 tsp sesame oil
1 scallion, chopped
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Directions for the eggplant:
- Trim tops off eggplant. Cut eggplant into ¾-inch thick pieces, about 3 inches in length.
- Place in a bowl. Cover with cold water and 1 tbsp kosher salt. Let sit for 15 minutes.
- Drain eggplant, rinse under cold water, and pat dry with paper towels.
- Return eggplant to a dry bowl. Toss with one tbsp oil.
- Air Fry eggplant at 390-400 degrees for about 15 minutes, until the inside flesh is tender.
For the sauce:
- While eggplant is air-frying, prepare the Eggplant Meat Sauce.
- Marinate ground turkey with soy sauce and 1 tsp rice wine for 15 minutes.
- Heat 1 tbsp oil in a wok or large skillet.
- Add garlic and ginger: Stir-fry until fragrant, about 30 seconds. Add crushed Szechuan peppercorns and chili paste. Cook for another minute.
- Add marinated meat and stir-fry until brown.
- Add rice wine, sugar, vinegar, and 3 tbsp water. Bring to a boil; then reduce heat and add air-fried eggplant. Toss and simmer for 2-3 minutes.
- Mix cornstarch with 2 tsp cold water. Stir into eggplant to thicken sauce.
- Drizzle with sesame oil and toss. Garnish with chopped scallions.
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[title style=”bold-center” text=”Per Serving” tag_name=”h1″]
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12 g fat (2 g sat)
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209 calories
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12 g protein
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12 g carb
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211 mg sodium
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7 g sugars
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3 g fiber
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[title style=”bold-center” text=”SUPERCHARGE YOUR WEIGHT LOSS EFFORTS”]
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