Sichuan Eggplant recipe - ingredients, nutrition and when to eat it
Sichuan eggplant is made by stir-frying or gently simmering tender eggplant with garlic, ginger, chili, and a tangy-sweet sauce.
Sichuan eggplant is made by stir-frying or gently simmering tender eggplant with garlic, ginger, chili, and a tangy-sweet sauce. Its spicy, savory flavor pairs well with a bowl of rice for lunch or dinner.
Chinese · 20 minutes to cook
Nutrition (per 286g serving): 204.7 kcal · protein 4g · carbohydrate 17.6g · fat 13.8g · sodium 723.4mg
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 into large pieces so it holds its shape as it cooks while becoming tender inside.
Tips: Doubanjiang varies in saltiness by brand. Add the soy sauce a little at a time, then adjust the seasoning at the end.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Doubanjiang — 1 tsp
- Garlic — 2 pc
- Ginger — 0.5 tsp
- Green onion — 0.3 pc
- Chili oil — 1 Tbsp
- Soy sauce — 1 tsp
- Vinegar — 1 tsp
- Sugar — 1 tsp
- Cornstarch — 0.5 tsp
- Water — 3 Tbsp
- Sesame seeds — 0.5 tsp