Chinese Eggplant Recipe
Silky eggplant in a spicy garlic sauce - This easy Chinese dish is a flavourful weeknight winner!
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Servings: 2
Calories: 666kcal
Ingredients
- 2 eggplant peel and cut into 1cm wide strips
- 1/2 cup olive oil
- 2 tablespoon sesame seeds
- 1 tablespoon minced garlic
- 2 tablespoon spring onion(green parts) chopped
- 1 teaspoon chilli flakes add more if you can take the heat
- 1 tablespoon soy sauce
- 1 tablespoon balsamic vinegar or adjust to your liking
- 2 L water
Instructions
- Boil the eggplant: Place water and eggplant in a pot over medium heat. Boil for 8-15 minutes until soft. Drain and squeeze out excess water.
- Prepare the seasoning mix: In a bowl, combine chili flakes, minced garlic, and spring onion. Set aside.
- Making the Sauce: In a small saucepan, heat olive oil and sesame seeds over medium heat until the seeds turn slightly golden. Turn off the heat, then pour the hot oil over the garlic, chili flakes, and spring onion in the bowl.
- Mixing All Together: Add soy sauce and balsamic vinegar to the bowl with the toasted sesame mixture. Mix well, then stir in the boiled eggplant. Thoroughly combine and serve.
Notes
- Smooth Texture: Start by peeling the eggplant skin to achieve a smooth and silky texture.
- Quality Oil: Use high-quality olive oil since eggplants absorb a considerable amount of oil.
- Adjust Spice Level: When choosing chilies, pick a spiciness level you’re comfortable with. Freshly blended dried chilies offer more aroma and flavor, similar to coffee beans.
- Versatile Sauce: You can make more sauce and save it for other dishes, using it as a salad dressing or adding it to any stir-fry dish.
- Safety First: The heated oil reaches high temperatures, so ensure the safety of children by keeping them away while you are preparing the dish.
Nutrition
Calories: 666kcal | Carbohydrates: 34g | Protein: 8g | Fat: 59g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 41g | Sodium: 584mg | Potassium: 1181mg | Fiber: 15g | Sugar: 18g | Vitamin A: 463IU | Vitamin C: 14mg | Calcium: 175mg | Iron: 3mg