Print

Eggplants with garlic sauce

Eggplant in spicy garlic sauce is a lightly spicy recipe and is best to serve with plain rice. Ingredients
Course Main
Cuisine Chinese
Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Servings 2 people
Calories 746 kcal

Ingredients

  • 500 g eggplants
  • 150 g pork , (minced) 1/4 fat & 4/3 lean

Seasonings

  • 4 dry red chili ,cut to half
  • 2 tablespoons scallion ,chopped
  • 2 tablespoons garlic ,chopped
  • 2 tablespoons ginger ,chopped
  • 2 tablespoons vegetable oil for frying
  • 2 tablespoons chili bean paste , or soybean paste for less spicy
  • 1/2 teaspoon Sichuan peppercorn (optional)
  • 1 tablespoon oyster sauce
  • 1 tablespoon black vinegar
  • ¼ teaspoon sugar
  • 1 tablespoon Shaoxing wine , or red wine
  • ½ teaspoon sesame oil
  • 1 tablespoon cornstarch slurry , make up with 1 tsp cornstarch & 2 tsp water

Garnish

  • red chili , chopped
  • scallion , chopped

Instructions

  1. Remove the stems of the eggplant and cut into julienne of 4 cm length. Mix it with a tablespoon of salt and leave it for an hour. Wash away the salt thoroughly and squeeze the eggplants to remove excessive water.
  2. Stir fry the chopped onion and garlic with vegetable oil until fragrant. Add the minced meat and stir-fry until it is cooked.
  3. Deep fry the eggplants for 2 minutes. Keep aside.
  4. Add the seasonings, eggplants, and stir-fry until the eggplants are soft.
  5. Sprinkle with spring onion and serve.
Nutrition Facts
Eggplants with garlic sauce
Amount Per Serving (500 g)
Calories 746 Calories from Fat 333
% Daily Value*
Total Fat 37g 57%
Cholesterol 110mg 37%
Sodium 217mg 9%
Total Carbohydrates 57g 19%
Sugars 18g
Protein 48g 96%
* Percent Daily Values are based on a 2000 calorie diet.