Eggplant with Doubanjiang recipe - ingredients, nutrition and when to eat it
Eggplant stir-fried with doubanjiang and garlic makes a savory, mildly spicy Chinese-style side dish.
Eggplant stir-fried with doubanjiang and garlic makes a savory, mildly spicy Chinese-style side dish. The tender eggplant soaks up the flavorful sauce and pairs well with rice.
Side dishes · 15 minutes to cook
Nutrition (per 213g serving): 183.5 kcal · protein 2.8g · carbohydrate 11g · fat 14.6g · sodium 666.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cut the eggplant about 1 cm thick so it doesn’t get too soft.
Tips: Doubanjiang varies in saltiness and heat. Start with a small amount, taste, and adjust.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Doubanjiang — 1 tsp
- Garlic — 2 pc
- Cooking oil — 1 Tbsp
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Water — 2 Tbsp
- Sesame seeds — 0.5 tsp