Cantonese Style Eggplant

Cantonese Style Eggplant is a savory and vibrant dish that features tender eggplant infused with a rich, aromatic sauce. Perfect as a kosher appetizer, it balances sweet, savory, and umami flavors for a delightful start to any meal.

Ingredients

• Chinese eggplant - 300 grams
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Soy sauce (kosher) - 2 tablespoons
• Sugar - 1 teaspoon
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 teaspoon
• Vegetable oil - 2 tablespoons
• Green onion - 1, chopped
• Cornstarch - 1 teaspoon
• Water - 50 ml

Steps

1. Wash the eggplant and cut it into bite-sized pieces.
2. In a bowl, mix the soy sauce, sugar, rice vinegar, sesame oil, cornstarch, and water to create the sauce.
3. Heat the vegetable oil in a large pan over medium heat.
4. Add the minced garlic and ginger to the pan and sauté for about 30 seconds until fragrant.
5. Add the eggplant pieces to the pan and stir-fry for 5-7 minutes until they are tender and slightly browned.
6. Pour the prepared sauce over the eggplant and stir well to combine.
7. Cook for an additional 3-5 minutes, allowing the sauce to thicken and coat the eggplant.
8. Remove from heat, garnish with chopped green onion, and serve warm.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 18 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant.
• Low in calories, making it a healthy appetizer option.

Tags