Name: Eggplant in Garlic Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 large Chinese eggplants, batons; 1 ½ tbsp doubanjiang; 1 tbsp soy sauce; 4 cloves garlic, minced; 1 tsp ginger, minced; 3 scallions, sliced; ½ tsp sugar; 1 tsp cornstarch, mixed with 1 tbsp water; 3 tbsp vegetable oil

Eggplant in Garlic Sauce

Sichuan-style braised eggplant in spicy garlicky bean paste sauce.

Total time

35 min

Prep

15 min

Cook

20 min

Serves

Difficulty

Easy

Per serving

220 kcal

Ingredients

2 large Chinese eggplants, batons
1 ½ tbsp doubanjiang
1 tbsp soy sauce Swap
4 cloves garlic, minced Swap
1 tsp ginger, minced Swap
3 scallions, sliced
½ tsp sugar Swap
1 tsp cornstarch, mixed with 1 tbsp water Swap
3 tbsp vegetable oil Swap

Equipment

wok

Method

Pan-fry eggplant until golden, tender. Remove.
Fry doubanjiang, garlic, ginger 1 min.
Add 1/2 cup water, soy sauce, sugar. Return eggplant.
Simmer 5 min until tender.
Add cornstarch slurry to thicken. Top with scallions. Serve with rice.

Nutrition per serving

Calories: 220
Protein: 4g
Carbs: 18g
Fat: 16g
Fiber: 6g

Protein 7%Carbs 31%Fat 62%

Estimates only. Check ingredient labels and allergens, and cook meat and poultry to safe internal temperatures.

chinese · sichuan · eggplant · vegetarian · spicy · stir-fry

Ingredients

Equipment

Method

Nutrition per serving

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