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Rita Maas Photo by: Rita Maas

Szechuan Spicy Eggplant

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

Health JANUARY 2003

  • Yield: serves 4

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

Arrange eggplant in a vegetable steamer. Steam, covered, 5 minutes, or until eggplant is tender; set aside.

Whisk broth and next 5 ingredients (through paste) in a bowl.

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.

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
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Szechuan Spicy Eggplant recipe

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