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This southwestern dish is based on the Sichuanese Fish Fragrant Eggplant.

Prep time:
Cook time:
Servings: 8 Servings


Cost per serving $2.19 view details


  1. Preheat oven to 425 degrees F.
  2. Slice the eggplant lengthwise 1/3-inch thick. Pour canola oil onto a rimmed baking sheet. Arrange the eggplant slices lengthwise on the baking sheet, pressing lightly to coat them with oil. Turn the slices over and sprinkle with salt. Bake the eggplant for 20 minutes or until the slices are lightly browned. When the eggplant slices are cooked, remove from baking sheet and chill them.
  3. Mix the soy sauce, peanut oil, sesame oil, garlic and vinegar in a bowl to make a vinaigrette.
  4. Spread the watercress on a serving plate. Roll up each eggplant slice loosely and set it on top of the watercress. Drizzle the vinaigrette over the salad and serve.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 719g
Recipe makes 8 servings
Calories 225  
Calories from Fat 61 27%
Total Fat 6.99g 9%
Saturated Fat 0.92g 4%
Trans Fat 0.01g  
Cholesterol 0mg 0%
Sodium 477mg 20%
Potassium 1634mg 47%
Total Carbs 41.55g 11%
Dietary Fiber 24.0g 80%
Sugars 17.66g 12%
Protein 7.36g 12%



  • John Spottiswood
    September 19, 2009
    Sounds delicious Bert! Adding to my "try soon" folder. Will let you know how we like it. Thanks for adding.

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