🍆 Garlic eggplant

Name: Garlic eggplant
Total time: 25 min
Yield: 3
Cuisine: China · Sichuan
Ingredients: 500 g eggplant, cut into strips; 4 garlic cloves, minced; 1–2 fresh chilies, sliced; 1 tbsp vinegar; 1 tbsp sugar; 2 tbsp soy sauce; 2 tbsp oil; 2 spring onions

Origin: China · Sichuan

160kcal

per serving · 200 g

80kcal

per 100 g

3 gProtein1.5 g / 100 g

8 gFat4 g / 100 g

20 gCarbs10 g / 100 g

Garlic eggplant is a Chinese stir-fry of soft eggplant strips coated in a glossy sauce of garlic, chili, vinegar, sugar and soy sauce. The eggplant turns silky and absorbs the sweet, sour and spicy flavours. It is served hot as a side dish with rice, and its sauce is close to the Sichuan “fish-fragrant” style.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

Veganno meat, fish or animal products in a typical recipe

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb10 g carbs per 100 g

Contains glutenbecause of: soy sauce

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Soy

What it is made of

eggplantgarlicchili peppervinegarsugarsoy sauce

Recipe

3 servings25 min

Ingredients

500 g eggplant, cut into strips
4 garlic cloves, minced
1–2 fresh chilies, sliced
1 tbsp vinegar
1 tbsp sugar
2 tbsp soy sauce
2 tbsp oil
2 spring onions

Method

Mix the vinegar, sugar, soy sauce and 3 tbsp water.
Steam the eggplant strips for 8 minutes until tender, or stir-fry them in the oil until soft.
Heat the oil, fry the garlic and chili for 30 seconds.
Add the eggplant and sauce and toss until glossy; finish with spring onions.

How to make it lighter

Steam the eggplant first instead of frying — it soaks up a lot of oil.
Use 1 tbsp oil in total; 1 tbsp oil is about 120 kcal.
Halve the sugar and add a little more vinegar for balance.

History

Eggplant in garlic sauce is widely associated with Sichuan cooking, where yuxiang or “fish-fragrant” sauces combine garlic, chili, vinegar and sugar without any fish. Versions of it are now standard in Chinese restaurants around the world.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →