Hot Chinese Eggplant (Aubergine)
Eggplant is believed to have originated in India and was introduced to China in the 5th century.
This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Hot Chinese Eggplant (Aubergine)
Ingredients
Instructions
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Cut the eggplant into bite-sized pieces.
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In a bowl, mix together soy sauce, chili sauce, sugar, and cornstarch to make the sauce.
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Heat vegetable oil in a pan over medium heat.
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Add garlic, ginger, and green onions to the pan and sauté for 2 minutes.
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Add the eggplant to the pan and stir-fry for 5 minutes until it starts to soften.
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Pour the sauce over the eggplant and stir to coat.
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Cover the pan and let the eggplant cook for another 10 minutes.
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Remove the lid and cook for an additional 3-5 minutes until the sauce thickens.
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Season with salt to taste.
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Serve hot with rice or noodles.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 16g6%
- Sugars 8g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
