Chili Oil Eggplant

Chili Oil Eggplant is a vibrant and flavorful dish that combines tender eggplant with a spicy, aromatic chili oil, perfect for a satisfying vegetarian dinner. The dish bursts with umami flavors and is sure to tantalize your taste buds.

Ingredients

• Chinese eggplant - 300 grams
• Vegetable oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, minced
• Red chili flakes - 1 teaspoon
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Sugar - 1 teaspoon
• Sesame oil - 1 teaspoon
• Spring onions - 2, chopped
• Fresh cilantro - for garnish

Steps

1. Wash the Chinese eggplant and cut it into 1-inch cubes.
2. In a large skillet, heat the vegetable oil over medium heat.
3. Add the minced garlic and ginger, sautéing for about 1 minute until fragrant.
4. Stir in the red chili flakes and cook for an additional 30 seconds.
5. Add the cubed eggplant to the skillet, stirring well to coat in the oil and spices.
6. Cook the eggplant for 10-12 minutes, stirring occasionally, until it is tender and slightly caramelized.
7. In a small bowl, mix together the soy sauce, rice vinegar, and sugar until the sugar dissolves.
8. Pour the sauce over the cooked eggplant and stir well to combine, cooking for another 2 minutes.
9. Drizzle sesame oil over the eggplant and toss again.
10. Garnish with chopped spring onions and fresh cilantro before serving.

Nutrition

• Calories: 220
• Protein: 3 g
• Carbs: 18 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from eggplant, which may help reduce the risk of chronic diseases.
• Contains healthy fats from sesame oil that can support heart health.

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