Eggplant in Garlic Sauce

Eggplant in Garlic Sauce is a vibrant and flavorful vegan dish that showcases the tender texture of eggplant paired with a rich garlic-infused sauce. Perfect for a quick lunch, this dish brings authentic Chinese flavors to your table with minimal effort.

Ingredients

• Eggplant - 300 grams
• Garlic - 5 cloves, minced
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 tablespoon
• Vegetable oil - 2 tablespoons
• Green onion - 2 stalks, chopped
• Red chili flakes - 1 teaspoon (optional)
• Sugar - 1 teaspoon
• Salt - to taste

Steps

1. Wash the eggplant and cut it into bite-sized cubes.
2. In a bowl, mix the soy sauce, rice vinegar, sesame oil, sugar, and red chili flakes if using. Set aside.
3. Heat the vegetable oil in a non-stick pan over medium heat.
4. Add the eggplant cubes to the pan and stir-fry for about 5-7 minutes until they are softened and slightly browned.
5. Add the minced garlic to the pan and stir-fry for an additional 1-2 minutes until fragrant.
6. Pour the prepared sauce over the eggplant and toss to coat evenly.
7. Cook for another 3-4 minutes until the sauce thickens slightly and the eggplant is fully cooked.
8. Remove from heat, garnish with chopped green onions, and serve hot.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 20 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.4 L

Health Benefits

• Rich in antioxidants which help to combat free radicals.
• High in dietary fiber, promoting digestive health.

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