Chinese garlic-braised eggplant
- Vegan
- Lactose free
Derived from ingredients – check the package label.
- Good for lunch
- Good for dinner
Tender eggplant braised with garlic, ginger and soy sauce; 4 servings without an uncounted side.
4 servingsFinal yield 1,400 g
Ingredients
- 1,200 gEggplant, raw
- 30 gGarlic, raw
- 25 gGinger root, raw
- 100 gOnions, spring or scallions (includes tops and bulb), raw
- 35 gSoy sauce made from soy and wheat (shoyu)
- 55 gOil, peanut, salad or cooking
- 14 gSugars, granulated
- 18 gVinegar, distilled
- 18 gCornstarch
- 260 gBeverages, water, tap, drinking
Method
- Cut eggplant into 4 cm batons, chop garlic and ginger, and separate white and green spring onion. Whisk cornstarch, soy sauce, sugar and vinegar into the water.
- Heat 40 g peanut oil in a wok to 190 °C. Fry eggplant for 7 minutes, turning every minute, until browned on the sides and beginning to soften; all oil is served in the sauce.
- Add the remaining 15 g oil, white spring onion, garlic and ginger and fry 90 seconds. Pour in the starch sauce and stir for 2 minutes until glossy.
- Cover and braise at 95 °C for 8 minutes until eggplant is tender throughout and sauce clings to the batons. Stir in green spring onion; serve with all oil and sauce.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,027.5 kcal
- Protein
- 18.8 g
- Fat
- 57.9 g
- Total carbohydrate (by difference)
- 124.4 g
- Total dietary fibre (USDA)
- 40.2 g
- Saturated fatty acids
- 9.8 g
- Sodium
- 1,983.4 mg
- Salt (sodium × 2.5)
- 5 g
Per serving
- Energy
- 256.9 kcal
- Protein
- 4.7 g
- Fat
- 14.5 g
- Total carbohydrate (by difference)
- 31.1 g
- Total dietary fibre (USDA)
- 10 g
- Saturated fatty acids
- 2.5 g
- Sodium
- 495.9 mg
- Salt (sodium × 2.5)
- 1.2 g
Per 100 g of finished food
- Energy
- 73.4 kcal
- Protein
- 1.3 g
- Fat
- 4.1 g
- Total carbohydrate (by difference)
- 8.9 g
- Total dietary fibre (USDA)
- 2.9 g
- Saturated fatty acids
- 0.7 g
- Sodium
- 141.7 mg
- Salt (sodium × 2.5)
- 0.35 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Peanuts, Soy
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal