鱼香茄子
Eggplant with Garlic Sauce (Yu Xiang Eggplant)
⏱️ Prep: 5 min🔥 Cook: 10 min⏰ Total: 15 minEASY
VGDFNF
🛒 Available at: Trader Joe'sWhole Foods
Servings
Ingredients
| Amount | Ingredient | Notes | Substitute |
|---|---|---|---|
| 340 g | Chinese eggplant茄子 | — | — |
| 15 g | garlic大蒜 | — | — |
| 15 g | doubanjiang豆瓣酱 | — | — |
| 15 ml | soy sauce酱油 | — | — |
| 10 ml | rice vinegar白醋 | — | — |
| 5.0 g | sugar白糖 | — | — |
Instructions
1
Steam-fry(12 min)
Cut eggplant into batons. Cook in a hot skillet with 2 tbsp water and a lid — this steams them silky without oil-soaking. Remove lid, add garlic and doubanjiang, fry 2 min. Add soy, vinegar, sugar. Toss to coat.
Pro Tips for Western Kitchens
Chinese eggplant is longer and thinner than globe eggplant. If using regular eggplant, salt it first and squeeze out the bitter water.
Frequently Asked Questions
Nutrition
Per serving (approximate values)
160
Calories (kcal)
4
Protein (g)
18
Carbs (g)
8
Fat (g)
6
Fiber (g)
480
Sodium (mg)
