Asian Eggplant Recipe
User Reviews
4.9
Asian Eggplant Recipe
Description
The recipe starts by sautéing sliced onion in toasted sesame oils, then adding quartered long eggplant pieces along with minced ginger, garlic, and ground Sichuan peppercorns. The mixture is braised with stock for 10 minutes under a cover, allowing the eggplant to soften while absorbing aromatics and spice. A separate sauce combining soy sauce, garlic chili sauce, Chinkiang vinegar, honey, and cornstarch is mixed with remaining stock and poured over the cooked eggplant. Cooking the sauce for a minute thickens it and coats the eggplant evenly.
This eggplant dish has a tender texture with a sauce combining savory, tangy, mildly sweet, and spicy elements. It is best served immediately after garnishing with chopped cilantro and toasted sesame seeds, which add freshness and crunch. The combination makes it a flavorful vegetable side or vegetarian main that complements steamed rice or noodles.
Ingredients
- 1 tablespoon cooking oil toasted sesame oil
- 1 tablespoon sesame oil toasted sesame oil
- 1 medium onion sliced
- 3 eggplant quartered and cut into 3-inch pieces, long
- 1 tablespoon ginger minced
- 3 cloves garlic minced
- ½ teaspoon Sichuan peppercorn ground
- 1 cup stock divided
- 2 tablespoons soy sauce gluten-free if needed
- 1 tablespoon garlic chili sauce
- 1 tablespoon Chinkiang vinegar can sub rice vinegar or red wine vinegar
- 1 teaspoon honey
- 1 teaspoon cornstarch
- cilantro to serve, chopped|toasted
- sesame seeds to serve, chopped|toasted
Instructions
- Heat the cooking oil and sesame oil in a large frying pan or wok over medium-high heat. Add the onion and cook, stirring constantly for 3 minutes. Add the eggplant, ginger, garlic, and Sichuan pepper and stir together. Pour ¾ cup of the stock over the top and cover the pan. Let the eggplant braise for 10 minutes, stirring a couple of times.
- Make the sauce in a small bowl. Mix the remaining ¼ cup of stock with the soy sauce, garlic chili sauce, vinegar, honey, and cornstarch.
- Once the eggplant is soft, pour the sauce over the top and mix well. Let the sauce cook and thicken for 1 minute.
- Remove the eggplant from the heat, sprinkle with chopped cilantro and sesame seeds and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 185kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Sodium | 955mg | 40% |
| Potassium | 863mg | 18% |
| Fiber | 11g | 44% |
| Sugar | 16g | 32% |
| Vitamin A | 205IU | 4% |
| Vitamin C | 10mg | 11% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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