Sichuan Style Eggplant

Sichuan Style Eggplant is a vibrant and flavorful dish that features tender eggplant cooked in a spicy, garlicky sauce. This Halal Chinese dinner option is perfect for those seeking a delicious and aromatic vegetarian meal.

Ingredients

• Chinese eggplant - 400 grams
• Vegetable oil - 3 tablespoons
• Garlic - 4 cloves, minced
• Ginger - 1 teaspoon, minced
• Sichuan peppercorns - 1 teaspoon
• Dried red chili peppers - 2, sliced
• Soy sauce - 2 tablespoons
• Chili bean paste - 1 tablespoon
• Sugar - 1 teaspoon
• Rice vinegar - 1 tablespoon
• Scallions - 2, chopped
• Sesame oil - 1 teaspoon

Steps

1. Wash the eggplants and cut them into 2-inch long chunks.
2. Heat 2 tablespoons of vegetable oil in a large pan over medium heat, then add the eggplant and sauté until golden and tender, about 8-10 minutes. Remove the eggplant and set aside.
3. In the same pan, add the remaining tablespoon of oil, then sauté the minced garlic, ginger, Sichuan peppercorns, and dried red chili peppers for 1-2 minutes until fragrant.
4. Stir in the soy sauce, chili bean paste, sugar, and rice vinegar, mixing well to combine.
5. Return the sautéed eggplant to the pan and toss to coat with the sauce. Cook for an additional 5 minutes, allowing the flavors to meld.
6. Garnish with chopped scallions and drizzle with sesame oil before serving.

Nutrition

• Calories: 250
• Protein: 3 g
• Carbs: 20 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.2 L

Health Benefits

• Eggplant is rich in antioxidants, which help fight free radicals and reduce the risk of chronic diseases.
• The dish is low in calories and high in fiber, promoting digestive health and aiding in weight management.

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