Chili Garlic Eggplant

Chili Garlic Eggplant is a vibrant and flavorful vegan dish that combines tender eggplant with a spicy garlic sauce. This dish is perfect for a satisfying lunch, offering a delightful balance of heat and umami.

Ingredients

• Eggplant - 300 grams
• Garlic - 4 cloves, minced
• Fresh red chili - 2, finely sliced (adjust to taste)
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Sugar - 1 teaspoon
• Sesame oil - 1 tablespoon
• Vegetable oil - 2 tablespoons
• Cornstarch - 1 teaspoon
• Spring onions - 2, chopped (for garnish)
• Cilantro - a handful, chopped (for garnish)

Steps

1. Cut the eggplant into bite-sized cubes and sprinkle with salt. Let it sit for 10 minutes to draw out excess moisture, then rinse and pat dry.
2. In a bowl, mix the soy sauce, rice vinegar, sugar, and cornstarch to create the sauce. Set aside.
3. Heat the vegetable oil in a large pan or wok over medium heat. Add the eggplant cubes and sauté for about 8-10 minutes, until they are golden brown and tender. Remove from the pan and set aside.
4. In the same pan, add the sesame oil. Sauté the minced garlic and sliced chili for about 1-2 minutes until fragrant, being careful not to burn the garlic.
5. Return the cooked eggplant to the pan and pour the sauce over it. Stir well to coat the eggplant evenly. Cook for an additional 3-4 minutes until the sauce thickens.
6. Remove from heat and garnish with chopped spring onions and cilantro before serving.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 18 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from eggplant, which may help reduce the risk of chronic diseases.
• Contains anti-inflammatory properties from garlic and chili, supporting overall health.

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