Mala Dry Pot Eggplant recipe - ingredients, nutrition and when to eat it
Mala dry pot eggplant is a Chinese-style dish made by stir-frying eggplant, bell pepper, and onion with mala seasoning.
Mala dry pot eggplant is a Chinese-style dish made by stir-frying eggplant, bell pepper, and onion with mala seasoning. The eggplant is tender, and the sauce is numbing and spicy, making it a good side dish with rice or a hearty meal on its own.
Chinese · 20 minutes to cook
Nutrition (per 349g serving): 242.6 kcal · protein 4.1g · carbohydrate 17g · fat 17g · sodium 773.5mg
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: Eggplant absorbs oil easily, so instead of adding plenty at the start, stir-fry it and add water a spoonful at a time if the pan gets dry.
Tips: Mala hot pot sauces vary in heat. Start with a small amount, taste, then add more as needed.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Green bell pepper — 0.5 pc
- Onion — 0.3 pc
- Mala hot pot sauce — 1 Tbsp
- Cooking oil — 1 Tbsp
- Garlic — 1 clove
- Soy sauce — 1 tsp
- Water — 2 Tbsp