Hunan Eggplant

Chinese cuisine from the Hunan province is known for its spiciness. This side dish uses crushed red pepper for a mild, mouth-friendly heat.


2 servings

Recipe from

Cooking Light

Nutritional Information

Calories 81
Caloriesfromfat 29 %
Fat 2.6 g
Satfat 0.4 g
Monofat 0.9 g
Polyfat 1 g
Protein 2.4 g
Carbohydrate 14.9 g
Fiber 2.9 g
Cholesterol 0.0 mg
Iron 1.1 mg
Sodium 218 mg
Calcium 75 mg


1 (1-pound) eggplant, peeled and cut lengthwise into 1-inch-thick slices
2 tablespoons canned vegetable broth or water
1 tablespoon fresh lemon juice
1 teaspoon dark sesame oil
1/2 teaspoon sugar
1/8 teaspoon salt
1 tablespoon thinly sliced green onions
1/4 teaspoon crushed red pepper
2 garlic cloves, minced


Cut eggplant slices in half crosswise. Steam eggplant, covered, 5 minutes or until tender. Combine broth, juice, oil, sugar, and salt in a small saucepan; bring to a boil. Divide eggplant evenly between 2 plates; drizzle with 2 tablespoons sauce. Sprinkle with onions, pepper, and garlic.

Patrick Earvolino,

Cooking Light

April 1999