Garlic Shrimp with Eggplant

Garlic Shrimp with Eggplant is a flavorful and aromatic dish that combines succulent shrimp and tender eggplant in a savory garlic sauce. This Halal Chinese dinner option is perfect for a quick weeknight meal or a special occasion.

Ingredients

• Shrimp, peeled and deveined - 250 grams
• Eggplant, diced - 200 grams
• Garlic, minced - 4 cloves
• Ginger, minced - 1 teaspoon
• Soy sauce - 2 tablespoons
• Oyster sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Vegetable oil - 2 tablespoons
• Spring onions, chopped - 2 stalks
• Red chili flakes - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
2. Add the diced eggplant and sauté for about 5-7 minutes until golden brown and tender, stirring occasionally. Remove from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and ginger, and sauté for 1 minute until fragrant.
4. Add the shrimp to the skillet and cook for about 3-4 minutes until they turn pink and opaque.
5. Stir in the sautéed eggplant, soy sauce, oyster sauce, sesame oil, red chili flakes, salt, and black pepper. Mix well and cook for another 2-3 minutes to combine all flavors.
6. Garnish with chopped spring onions before serving.

Nutrition

• Calories: 320
• Protein: 25 g
• Carbs: 15 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 200 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.2 L

Health Benefits

• High in protein from shrimp, supporting muscle health.
• Eggplant is rich in fiber, promoting digestive health.

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