Eggplant and Garlic Sauce

Eggplant and Garlic Sauce is a flavorful, aromatic dish that combines tender eggplant with a rich garlic sauce, delivering a delightful umami experience. This Halal Chinese dinner option is both satisfying and healthy, perfect for a cozy meal.

Ingredients

• Eggplant - 300 grams, diced
• Garlic - 6 cloves, minced
• Soy sauce - 3 tablespoons
• Vegetable oil - 2 tablespoons
• Ginger - 1 tablespoon, minced
• Green onions - 2 stalks, chopped
• Sugar - 1 teaspoon
• Cornstarch - 1 tablespoon
• Water - 100 milliliters
• Sesame oil - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat the vegetable oil in a large skillet over medium heat.
2. Add the minced garlic and ginger, sautéing until fragrant (about 1-2 minutes).
3. Add the diced eggplant to the skillet, stirring well to coat with the oil and aromatics.
4. Cook the eggplant for about 8-10 minutes, stirring occasionally, until it becomes soft and tender.
5. In a small bowl, mix the soy sauce, sugar, cornstarch, and water to create a sauce.
6. Pour the sauce over the cooked eggplant in the skillet, stirring to combine.
7. Cook for an additional 5 minutes on medium heat, allowing the sauce to thicken.
8. Stir in the sesame oil, chopped green onions, and season with salt and black pepper to taste.
9. Serve hot, garnished with additional green onions if desired.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 20 g
• Fiber: 8 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant.
• Garlic has anti-inflammatory and immune-boosting properties.

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