Szechuan Spicy Eggplant

Eggplant is yin. Cooking it with yang ingredients like chili-garlic paste, pork, and fresh ginger balances the dish.

Yield: serves 4
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 155
  • Fat: 6g
  • Saturated fat: 2g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1g
  • Protein: 7g
  • Carbohydrate: 18g
  • Fiber: 3g
  • Cholesterol: 19mg
  • Iron: 1mg
  • Sodium: 461mg
  • Calcium: 21mg

Ingredients

  • 1 pound Japanese (or small) eggplant, halved and cut diagonally into 1/2-inch-thick slices
  • 1/4 cup low-sodium chicken broth
  • 2 tablespoons brown sugar
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon mirin (sweet rice wine)
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons chili-garlic paste
  • 1 1/2 teaspoons vegetable oil
  • 4 garlic cloves, minced
  • 3 tablespoons finely chopped fresh ginger
  • 1/4 cup lean ground pork
  • 1/4 teaspoon salt

Preparation

  1. Arrange eggplant in a vegetable steamer. Steam, covered, 5 minutes, or until eggplant is tender; set aside.
  2. Whisk broth and next 5 ingredients (through paste) in a bowl.
  3. Heat oil in a large nonstick skillet or wok over medium-high heat. Add garlic and ginger; stir-fry 30 seconds. Add pork; stir-fry 2 minutes, or until pork loses its pink color. Add eggplant and salt; stir in the broth mixture. Cover; reduce heat, and simmer 5 minutes.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Szechuan Spicy Eggplant Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy