Photo: Joseph Gonzalez
Chinese Eggplant with Spicy Garlic Sauce
9 ingredients
10 min + 10 min
4
openrecipes
I'm not very creative when it comes to cooking eggplant, usually I poke a few holes with a fork and roast until soft. The poking is important - it prevents the eggplant from exploding in the oven. ...
Estimated Nutrition (whole recipe, rough)
271
Calories
3g
Protein
14g
Fat
35g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons cooking oil, divided
- 3 small eggplants cut into long strips
- 2 cloves garlic, finely minced
- 1 red chile pepper, finely diced
- 1 tablespoon ginger, finely minced
- 1 stalk green onion, chopped
- 1 tablespoon soy sauce
- 1 tablespoon black vinegar
- 1/2 teaspoon sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By steamykitchen ·
Recipe sourced from
openrecipes