Garlicky Ginger Eggplant

• 2 tablespoons sesame oil
• 2 cups Chinese eggplant, sliced 1-1/2" long pieces
• 2 teaspoons fresh ginger, grated
• 2 cloves garlic, minced
• 1/2 cup mushroom pieces
• 1 cup mung bean sprouts
• 1/4 cup fresh basil, chopped
• 1/4 teaspoon red chili pepper flakes
• 1 tablespoon hoisin sauce

1. Heat sesame oil in a large skillet. Add eggplant slices, ginger, garlic, mushrooms and bean sprouts. Stir-fry over medium-high heat until eggplant begins to soften, 4-6 minutes. 
2. Add basil, chili pepper flakes and hoisin sauce to eggplant. Continue cooking for 1-2 minutes.  Remove from heat and serve.

• Calories: 91
• Protein: 2 g
• Carbohydrate: 6 g
• Fat: 7 g
• Cholesterol: 0 mg
• Sodium: 81 mg
• Potassium: 189 mg
• Phosphorus: 39 mg
• Calcium: 14 mg
• Fiber: 1.9 g

Renal and renal diabetic food choices

• 1 vegetable, medium potassium
• 1-1/2 fat