Eggplant and Tofu Hot Pot

This Eggplant and Tofu Hot Pot is a warm, comforting dish that combines tender eggplant and silky tofu in a savory broth. Perfect for a cozy dinner, it is both nutritious and full of flavor, showcasing the best of Halal Chinese cuisine.

Ingredients

• Eggplant - 200 grams, diced
• Firm tofu - 150 grams, cubed
• Vegetable broth - 500 ml
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Spring onions - 2, chopped
• Red chili - 1, sliced (optional)
• Cornstarch - 1 tablespoon (for thickening)
• Fresh cilantro - a handful, for garnish
• Salt - to taste
• Black pepper - to taste

Steps

1. In a large pot, heat sesame oil over medium heat. Add minced garlic and ginger, sautéing until fragrant (about 1 minute).
2. Add the diced eggplant and cook for about 5 minutes, stirring occasionally, until slightly softened.
3. Pour in the vegetable broth and soy sauce, then bring the mixture to a gentle simmer.
4. Add cubed tofu and sliced red chili (if using) to the pot. Simmer for another 10 minutes, allowing the flavors to meld.
5. In a small bowl, mix cornstarch with a few tablespoons of water to create a slurry. Stir this into the hot pot to thicken the broth slightly.
6. Season with salt and black pepper to taste, then add chopped spring onions and cook for an additional 2 minutes.
7. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 280
• Protein: 14 g
• Carbs: 18 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants, particularly from eggplant which may help reduce inflammation.
• High in protein and low in cholesterol, making it a heart-healthy meal option.

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